Easy Cinnamon Rolls
1 (12 ounce) package crescent rolls
2 tablespoons butter, melted
1/3 cup brown sugar
1 tablespoon ground cinnamon
1/3 cup chopped pecans (optional)
1 1/4 cups powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
Preheat oven to 375 degrees F. Prepare a sheet pan by lining with parchment paper. Unroll the crescent roll dough and separate into two rectangles. Brush the melted butter evenly over the two rectangles of dough. In a small bowl, mix the brown sugar and cinnamon together; sprinkle over the butter. Sprinkle chopped pecans over the sugar and cinnamon mixture. Roll each rectangle of dough up evenly, then cut into 1-inch slices. Place the slices cut side up on the prepared pan. Bake for 12 - 15 minutes or until rolls are golden brown. Cool, then drizzle with icing.
To make the icing: In a small bowl, combine powdered sugar, milk, vanilla, and cinnamon. Stir until smooth. Drizzle over cinnamon rolls.
- The recipe calls for 1 (12oz) package of Crescent Rolls, but I prefer Cinnamon rolls extra "cinnamony and gooey*, so I used 1 (8oz) Crescent Roll package and followed the full recipe for the butter, cinnamon and sugar filling and icing.
- Instead of baking on a cookie sheet, I used a greased muffin pan to help keep their shape as they baked. Be sure to keep an eye on them.. with the extra sugar filling you don't want them to burn.
- After they cool, you can drizzle the icing with a spoon or for better control, mix the icing and put it in a plastic squeeze bottle with a fine tip.