Ready in 35 minutes
This is based on a recipe from myrecipes.com, but the original recipe is from the February 2002 Southern Living magazine. These are a delicious and easy breakfast treat or after school snack. They would also be great to take to get togethers.
"Really pleasant change of pace from normal store bought pop-open cinnamon rolls and easier than full blown homemade."- cslipp
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Unroll crescent rolls and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal.
Stir together butter, brown sugar, pecans (optional), sugar, and cinnamon until the brown sugar has disolved and the mixture is smooth. Spread the mixture evenly over one side of each rectangle of dough. Roll up jelly roll fashion, starting at the long end. Gently cut each log into one-inch-thick slices (see notes) using a serrated knife. Place rolls, 1/4 inch apart, into 2 (8 inch) pie plates sprayed with non-stick cooking spray. Bake at 375 degrees for 15 to 18 minutes, or until golden brown.
While the rolls are baking, combine the powdered sugar, milk, extract, and salt and mix well to make a glaze. If it''s too dry, add more milk a few drops at a time.
After removing the rolls from the oven, allow them to cool for 4 or 5 minutes and then drizzle the glaze over the rolls while they are still warm. Refrigerate leftovers, and reheat in the microwave if desired.
Note: To make slicing easier, place unbaked rolls on baking sheet and freeze for 10 minutes.
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cslipp 11 month agoReally pleasant change of pace from normal store bought pop-open cinnamon rolls and easier than full blown homemade.
beachbum97136 3 years agoTruly the best cinnamon rolls I''ve ever made. Love the lightness, not so 'bready'.
Beachbumette 4 years agoThese are great to put in lunches too.
Beachbumette 4 years agoNote: To make slicing easier, place unbaked rolls on baking sheet and freeze for 10 minutes. [I posted this recipe.]