Yield: 20 Rolls
|1||8 oz. can refrigerated crescent rolls|
|1½ teaspoon||Granulated sugar|
|½ teaspoon||Ground cinnamon|
|⅓ cup||Confectioners sugar|
|1 drop||Vanilla extract|
Unroll dough, and separate into 4 rectangles; pinch seams to seal. Stir together granulated sugar and cinnamon, and sprinkle evenly over rectangles. Roll up, jellyroll fashion, starting with a long side; press edges to seal. Cut each log into 5 slices; and place in a lightly greased 8 inch round cakepan.
Bake at 350F for 12 minutes.
Stir together confectioners sugar, milk, and vanilla in a small bowl until smooth; drizzle over warm rolls. Yield: 20 rolls Typed in MMFormat by cjhartin@... Source: Southern Living Magazine.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Aug 29, 1998