When I woke up this morning, I wanted cinnamon rolls. But I didn’t want to make the tube I had in the fridge, because it’s hard for me not to eat half of them(only because Nick would want the other half). And that’d just be really unhealthy. So I Googled how I might make something similar in taste with the crescent rolls I had. And here’s what I got 🙂
They’re the size of mini-muffins, so they’re not all that filling. But they’re healthier than the tubed cinnamon rolls and really easy to make–took less time to prepare than to bake. Oh, and they’re very yummy!!! Here’s the instructions. from Cooks.com:
—1 can refrigerated crescent rolls
—1/4 c butter, softened
—2 T brown sugar
—1/2 t cinnamon
1.) Preheat the oven to 350.
2.) Separate rolls into 4 rectangles. Press at the perforations to keep them together.
3.) Spread with butter. (This is when I just took margarine and spread it really REALLY thinly over the dough. Uses less than a tablespoon.)
4.) Sprinkle cinnamon on rectangles. (I then took the knife and mixed it with the butter, to help make sure it was evenly spread over the entire rectangle. I didn’t measure the cinnamon at all.)
5.) Sprinkle brown sugar on rectangles. (Again, I didn’t measure, just sprinkled til it looked right.)
6.) Roll up, starting with a short end. Cut in 4 “slices” and place in un-greased mini-muffin tin. Bake for 15-17 minutes. Enjoy!!