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What's Up Magazine

Vanilla Cinnamon Rolls

May 07, 2013 09:35PM ● By Anonymous



Ingredients

1 package crescent dough
3 Tbsp. sugar
1 Tbsp. cinnamon
2 Tbsp. melted butter
2 Tbsp. vanilla

For glaze:
4 Tbsp. confectioner’s sugar
1 Tbsp. half and half or heavy cream
1/2 Tbsp. vanilla

Directions

On a lightly-floured surface, lay out your crescent dough and push together all of the seems so you have one large piece of dough. Roll it out to be approximately 10 inches in width and 8 inches in length. It doesn’t have to be perfect, just big. Combine the melted butter and vanilla. Brush the mixture on to your flattened dough with a pastry brush (or a brand-new, clean paint brush). Combine the cinnamon and sugar together and sprinkle it on top of the crescent dough, making sure to cover the entire thing. This is not a time to be conservative with your sugar. Roll the dough from the edges into a spiral. Wrap the spiral like a piece of hard candy and put the roll in the fridge for approximately 20 minutes. Take your dough and slice it into 1 inch thick slices. Place the slices into the mini-muffin cups. Brush the spirals with the leftover butter mixture. Bake for 15 to 20 minutes until lightly golden. To make the glaze: Combine powdered sugar, half and half and vanilla in a small dish. Use a fork to whisk it together, ensuring there are no lumps. If your glaze seems a bit thick, add more half and half, a quarter teaspoon at a time, until it reaches your desired thickness.