Mini-cinnamon rolls
22 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Refrigerated crescent rolls |
| 2 | tablespoons | Margarine, softened |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Cinnamon |
| 2 | tablespoons | Raisins, optional |
| Red and green candies | ||
| Or candied fruit -Glaze--- | ||
| ¾ | cup | Powdered sugar |
| 1 | tablespoon | Milk |
| Or | ||
| ½ | cup | Vanilla frosting, melted |
Directions
Preheat oven to 350F. Unroll crescent roll dough into one large rectangle; seal perforations. Spread margarine evenly over dough. Combine sugar and cinnamon. Sprinkle evenly over dough. Sprinkle raisins over sugar cinnamon mixture. Roll up rectangle tightly, starting from longest side. Cut roll into 22 slices. Place slices cut side down on 15-inch baking stone. Glaze warm rolls.
(To make a cinnamon Christmas tree: Begin with one slice at top, then two slices for the second row, then three for the third row, etc., until you have a bottom row made up of 6 slices. Place remaining slice centered under the last row of 6 slices for a tree stem. Decorate with candies or candied fruit.)
Recipe by: Pamper Chef Posted to MC-Recipe Digest V1 #573 by Darryl & Kelly Youngblood <ke4hts@...> on Apr 17, 1997