Volunteer Gardener

Sensational Cinnamon Rolls

  • 2 (8-ounce) cans refrigerated crescent rolls
  • 6 tablespoons butter, softened
  • 1/3 cup firmly packed brown sugar
  • 1/4 cup chopped pecans
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon

    TOPPING:
  • 2/3 cup powdered sugar
  • 1 tablespoon half-and-half or whipping cream
  • 1/4 teaspoon almond or vanilla extract
  • 1/8 teaspoon salt

Unroll crescent rolls and separate dough along center perforations to form 4 rectangles. Press diagonal perforations to seal. Stir together butter and next 4 ingredients. Spread evenly over 1 side of each rectangle. Roll up jellyroll style. Place rolls on baking sheet and freeze for 10 minutes to make slicing easier. Gently cut each log into 6 (1-inch) slices, using a serrated knife.

Place rolls ¼-inch apart, into 2 (8-inch) greased cake pans. Bake at 375 degrees for 15-18 minutes or until golden. Cool 5-10 minutes. Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls and serve immediately.

Yield: 2 dozen mini-rolls.

 
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