Ingredients
Scale
- 2 (8-ounce) cans refrigerated Pillsbury crescent creation dough
- 6 tablespoons butter or margarine, softened
- 1/3 cup firmly packed brown sugar
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 1 cup powdered sugar
- 1 1/2 tablespoon milk (or more to make consistency to drizzle)
- 1/2 teaspoon vanilla extract
Instructions
- Unroll crescent dough, and cut each roll of dough down the center creating 2 rectangles (4 total).
- Stir together butter and next 3 ingredients; it will be the consistency of frosting. Spread evenly over 1 side of each rectangle using the back side of a spoon. Roll up jellyroll fashion, starting at long end. Gently cut each log into 6 slices, using a serrated knife. Place rolls, 1/4 inch apart, into 2 (8-inch) greased cake pans. (8 on the outside edge and 3 in the center)
- Bake at 375° for 15 to 18 minutes or until golden. Cool for 10 minutes.
- Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.
Notes
To make slicing easier, place unbaked rolls on baking sheet, and freeze for 10 minutes then slice.
