Easy Crescent Cinnamon Rolls

Okay. Stop what you are doing, and make these. Seriously--they are that good. They're really easy to make too! Yummmm!!!!

Ingredients:

Filling:                               

2/3 cup finely chopped pecans (I omitted this because I'm not a fan of nuts. I heard grating apples in the filling is good as well!) 

1/3 cup packed brown sugar                                           

1/3 cup powdered sugar

1 teaspoon ground cinnamon

1/4 cup butter or margarine, softened

Rolls:

2 cans (8 oz each) refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

Glaze:                               

1 cup powdered sugar

1 Tablespoon butter or margarine, softened

2 to 3 tablespoons milk

I added in a little bit of vanilla and cinnamon 

Directions:

 

1. Heat oven to 375°F. Grease 13x9-inch pan. In small bowl, mix filling ingredients

 

2. If using crescent rolls: Unroll 1 can of the dough into 1 large rectangle; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spread filling over rectangle. If using dough sheets: Unroll 1 can of the dough; press into 13x7-inch rectangle. Spread filling over rectangle.

 

3. If using crescent rolls: Unroll second can of dough; press into 13x7-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x7-inch rectangle.

 

4. Place over filling; press dough onto filling. Cut stacked dough into 8 (13-inch) strips. Twist each strip 5 or 6 times, pressing extra filling into rolls. Shape each into a coil; place in pan.

 

5. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan; place on cooling rack.

 

6. In small bowl, stir glaze ingredients, adding enough milk for desired drizzling consistency; drizzle over warm rolls. Serve warm.

 

And then bask in the yumminess.

(Warning: Cinnamon rolls are quite sugary and rich. One is enough! Or if you are Ryan than 2 will do.)