southern fried gal

Have I mentioned that I like to make things that are super EASY with WOW factor? I guess that’s my MO behind most everything I do! I love cinnamon rolls and I have fond memories of my mom making them along with homemade rolls on holidays and special occasions. I also remember that she had to get up at the crack of dawn to make sure they had time to rise twice.I still like to make homemade rolls but skip getting up early to make the cinnamon rolls!

My solution: I found this recipe in the Southern Living Ultimate Quick & Easy Cookbook.

Miniature Cinnamon Rolls
Prep: 16 minutes * Cook: 18 minutes * Other: 10 minutes

2 (8 oz) cans refrigerated crescent rolls
6 tablespoons butter, softened
1/3 cup firmly packed light brown sugar
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1/4 cup chopped pecans
1 *1/2 cups sifted powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla extract

Unroll crescent rolls and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal.

Stir together butter and next 3 ingredients; spread evenly over 1 side of each rectangle. Sprinkle with pecans. Roll up jellyroll fashion, starting at long end. Gently cut each log into 6 slices, using a sharp knife. Place rolls, 1/4 inch apart, into 2 (8-inch) round cake pans placing 3 in the center.

Bake at 375 degrees for 16-18 minutes or until golden. Remove from pans. Cool 5 to 10 minutes.

Stir together powdered sugar, milk, and vanilla. Drizzle evenly over warm rolls.

Yield: 2 dozen.

If you know anything about me by now, then you know I have to tweak. So here’s how I tweaked this recipe…

A great big THANKS to Pillsbury, for making it even easier to make this recipe! Their Crescent Recipe Creations dough comes in one sheet so no need to press together all those seams!

I follow the recipe pretty much the same except I have 2 large jelly rolls instead of 4 smaller ones. I cut the larger rolls into 11-12 rolls depending on how big I make the cuts. Then I place them all into one 9×9 baking pan. Why dirty up 2 pans? (BTW, please ignore the burnt marshmallows in the bottom of the oven!)

They bake up beautifully! I like that they are all squished together because you get more center rolls and those are the best! While they are cooling I make the glaze. I’m too lazy to sift the powdered sugar. That takes more time AND dirties more dishes. It just takes a few more turns of the wire whisk to get those lumps out and it is just as delicious!

I do not take them out of the pan after cooling. I just drizzle the glaze on top in the pan. I serve from the pan if at home.

I will admit I did make these once for the Sunday School class . I used 2 pans and after I glazed them I put them into a pretty piece of pottery. I will go a little above and beyond if it fits the situation.

Easy and with wow factor! No one will ever believe you started with crescent roll dough! Enjoy!

Edit: Dusting this post off to join Between 3 Sisters Holiday Recipe Party. Check out the beautiful Christmas Bark – {almost} too pretty to eat!