Cinnamon Crescent Rolls
- 1 can refrigerated crescent rolls
- 2 tablespoons (more or less) butter, softened
- ¼ cup white sugar
- 2 heaping tablespoons cinnamon (I really like the Saigon cinnamon - use less if you don't want a strong cinnamon flavor)
- 1 cup powdered sugar
- leftover cinnamon sugar mixture
- 2 tablespoons butter, melted
- 2 tablespoons cream cheese, softened
- a few tablespoons half-and-half, enough to make mixture spreadable
How to make it
- Separate crescent dough into the pre-formed triangles.
- Spread each triangle with a thin coating of soft butter.
- Mix sugar and cinnamon together in a little bowl.
- Sprinkle each triangle with some of the sugar mixture.
- Roll up the crescents as directed.
- Lay the crescents on a cookie sheet and dab the top of each with a little more soft butter.
- Sprinkle tops with some of the sugar mixture.
- Bake as directed on the can, or until a nice golden brown.
- While crescents are baking, prepare the frosting.
- Melt butter in a small bowl.
- Blend in the softened cream cheese.
- Stir in the powdered sugar and any remaining sugar/cinnamon mixture.
- Stir in enough half-and-half to make a thin frosting.
- When crescents are baked, remove pan from oven.
- Top with frosting while the rolls are still very warm, allowing the frosting to melt a bit and glaze into the dough. Serve immediately.