Mama’s Mini-Cinnis


 This recipe serves


  • 2 8oz cans refrigerated crescent rolls
  • 6 Tbs butter/margarine softened
  • 1/3 cup firmly packed brown sugar Sugars, brown
  • 1/4 cup chopped pecans Nuts, pecans
  • 1 Tbs sugar Sugars, granulated
  • 1 tsp ground cinnamon Spices, cinnamon, ground
  • 2/3 cup powdered sugar Sugars, powdered
  • 1 Tbs milk or half and half cream Creamy dressing, made with sour cream and/or buttermilk and oil, reduced calorie
  • 1/4 tsp vanilla or almond extract.
  • 1/8 tsp salt Salt, table


Step 1

Unroll the crescent rolls and separate each dough portion along centre perforation to form 4 rectangles; press diagonal perforations to seal. Stir together butter and the next 4 ingredients; Spread evenly over 1 side of each rectangle Roll up jelly roll fashion, starting at the long end using a serrated knife cut into 6-1" rounds and place 1/4" inch apart into 2- 8" greased cake pans. Bake at 375F for 15-18 minutes or until a tooth pick comes out clean and golden. Cool 5-10 minutes Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.


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