Ingredients :
- 1 can crescent dough sheet
- 2 tbsp butter - very soft but not melted
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- optional icing
- 1 cup powdered sugar
- 2 tbsp heavy cream or milk (start with 1 1/2 tbs for milk)
- 1 tsp vanilla extract
- pinch sea salt (about 1/8 tsp or slightly less)
Method :
- Preheat oven to 350°F. Lightly grease a 9" round cake pan. Set aside. In a small bowl mix cinnamon and sugar until well combined. Set aside.
- Unroll crescent dough sheet on a clean, lightly floured surface, long side facing you. Spread softened butter as evenly as possible over the entire surface, covering all the way to the edges (fingertips of clean hands work best for this). It won"t seem like enough butter, but it is.
- Sprinkle butter layer evenly with cinnamon sugar mixture, leaving about 1/2" uncovered on the long edge opposite from you (this helps to seal after rolling). Gently pat cinnamon sugar mixture into butter slightly. I did this until it was darkening in spots (soaking up the butter).
- Beginning with the edge closest to you, tightly roll up dough into a log shape. Finish with seam side down to seal. Cut into sections about 1" wide. You should have around 12-14 rolls. NOTE: Moistening the knife blade with cold water between cuts helps prevent sticking.
- Arrange cinnamon rolls in greased cake pan, evenly spaced, edges not touching, cut sides up and down. Bake for 12 - 15 minutes or until golden and bubbly on top.
- When done remove from oven, allow to cool at least 10 minutes before eating. Top with optional glaze if desired. Enjoy!
- NOTE: If you cannot find crescent dough sheets, a can of crescent rolls will work. Unroll and pinch all seams together before adding other ingredient.
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