Crescent Roll Cinnamon Rolls

Instructions

Preheat oven to 350â"‰. Line an 8 x 8-inch baking dish with parchment paper. I find it's helpful to lightly spray the inside of the baking dish with nonstick spray first to keep the parchment paper in position. Set aside.

In a small bowl, combine granulated sugar, brown sugar, and cinnamon to make the filling. Set aside.

Place a piece of parchment paper on your work surface. Unroll 1 can of crescent roll dough onto the parchment paper and press all the seams together, making a solid sheet of dough. (If you bought the dough sheets, simply unroll it.)

Spread half of the softened butter, about 3 tablespoons, onto the crescent dough sheet.

Sprinkle half of the sugar and cinnamon mixture onto the dough, leaving a small border around the edges. Press down lightly to ensure the sugar mixture sticks to the butter.

Beginning with the short end, roll the dough as tightly as possible to form a log. Slice the dough log into 6 equal pieces. Place each section, cut-side down, into the prepared baking dish. Repeat the process with the second can of crescent dough.

Repeat the process with the second can of crescent dough. If there is some of the sugar mixture left over on the parchment paper, sprinkle it over the top of the unbaked rolls.

Place the rolls in the preheated oven and bake for 25 to 30 minutes or until golden brown.

While the rolls are baking, melt 4 tablespoons butter in a small mixing bowl. Mix the melted butter, vanilla and powdered sugar until combined. Add 1 to 2 tablespoons of milk until desired consistency is achieved and icing is smooth.

Spread the icing over warm rolls. Serve immediately.

Breads & Muffins,Breakfast and Brunch