Mini Cinnamon Rolls


1-8 oz can of refrigerated crescent dinner rolls
2 T sugar
½ t cinnamon
2 T butter
Powdered sugar
Milk
½ t vanilla extract

Preheat oven to 375 degrees.  Spray bottom of 8 or 9 inch round cake pan. Separate dough into 4 rectangles; firmly press perforations to seal.

In a small bowl, combine sugar and cinnamon. Spread a thin layer of melted butter over rectangles. Sprinkle sugar mixture evenly over rectangles. Starting at shorter side, roll up each rectangle; pinch edges to seal. Cut each roll into 8 slices. Place cut side down. Bake at 375 degrees for 20-27 minutes or until golden brown. 

Mix powdered sugar, vanilla extract and a small amount of milk together to make an icing to drizzle over warm cinnamon rolls.

You can fill these with lots of different ingredients. I have used blueberry jam, apricot preserves and even spiced tea mix for an orange flavor. It you want a savory taste, you can fill with chopped ham and cheese and leave off the icing.

I usually double or triple this recipe because they go quickly.

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