Tiny Cinnamon Rolls
Shared by AnitaA
1 (8-ounce) can refrigerated crescent rolls
1 1/2 tsp. sugar
1/2 tsp. ground cinnamon
1/3 cup sifted powdered sugar
1 tsp. milk
1 drop vanilla extract
Unroll crescent roll dough, and separate into 4 rectangles; pinch seams to seal.
Stir together sugar and cinnamon; sprinkle evenly over rectangles.
Roll up, jellyroll fashion, starting with a long side; press edges to seal. Cut each log into 5 slices, and place in a lightly greased 8-inch round cakepan.
Bake at 350 for 12 minutes.
Combine powdered sugar, milk, and vanilla, stirring until smooth; drizzle over warm cinnamon rolls.
Yield: 20 rolls
by: Belinda Nix, South Carolina
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