It’s mid-morning and time for a cup of coffee. Imagine sitting in your porch (as is my case) or on your porch, having a cup of coffee and a couple of these “warm” cinnamon rolls, watching the birds and enjoying your rose garden. Heavenly!!
You must try these, they’re so good.
- 1 (8-oz) tube crescent roll dough
- 2 tablespoons butter, softened
- 1/2 cup brown sugar
- 3/4 cup sifted powdered sugar
- 1 tablespoon milk
- 1 teaspoon maple syrup
Preheat oven according to crescent roll dough package directions.
Lay out half the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams on the back side together also. Do the same thing for the other 4 triangles. Use rolling pin, if you need to, to get a smooth square about 1/4 inch thick.
Brush a tablespoon of butter on each section. Sprinkle 1/4 cup brown sugar on each section and as much cinnamon as you want. Roll into a log and cut each into 8 pieces.
Place rolls into a sprayed non-stick mini muffin tin . Bake according to package directions.
Meanwhile whisk together icing ingredients in bowl. Drizzle over warm cinnamon rolls.
Makes 16 mini cinnamon rolls.
Note: If you can’t eat all of these in one sitting, store in air-tight container and warm up in microwave the next day.
“We need a servant’s attitude to be like Jesus.”