Weekend mornings occasionally call for something special at breakfast. I surprised Garrett on Sunday morning with a big pot of coffee and a plate of these little goodies, which turned out to be the perfect sweet breakfast treat.
Usually I made my mother’s Cinnamon Rolls, but on a morning where I don’t have time to make the dough I make these using a can of Pillsbury Crescent Rolls. They still have that great homemade taste, but without all the work.
- 1 can of crescent rolls
- 2 tbsp butter, melted
- ½ cup brown sugar
- 1 tbsp cinnamon
- 1 pinch salt
- 3 tbsp raisins
- ½ cup icing sugar
- 1 tbsp milk
- Preheat oven to 375°F.
- Unroll crescent roll pastry and pinch seams together to make a large sheet.
- Mix together butter, brown sugar, cinnamon and salt. Spread cinnamon sugar mixture over dough and dot with raisins.
- Roll up pastry into a log and slice into 12 pieces. Place each piece upright in a muffin tin.
- Bake for 8 - 10 minutes until golden. Allow to cool for a few minutes while you mix up the icing. In a small bowl combine icing sugar with milk until a thick consistency, add more milk if needed. Pour icing over mini cinnamon rolls and serve warm.
Bake for 8 – 10 minutes until golden. Allow to cool for a few minutes while you mix up the icing. In a small bowl combine icing sugar with milk until a thick consistency, adding more milk if needed.
Pour icing over mini cinnamon rolls and serve warm. These little goodies fly right off the plate, they’re that good.
