Monday, January 7, 2008

Tiny Cinnamon Rolls

Tiny Cinnamon Rolls

1 can (8 oz) refrigerated crescent rolls
1-1/2 teaspoon sugar
1/2 teaspoon ground cinnamon
1/3 cup sifted powdered sugar
1 teaspoon milk
1 drop vanilla extract

Unroll dough and separate into 4 rectangles; pinch seams to seal. Stir together 1-1/2 tsp sugar and cinnamon; sprinkle mixture evenly over rectangles. Roll up, jellyroll fashion, starting with a long side; press edges to seal. Cut each log into 5 slices and place in a lightly greased 8-inch round cake pan. Bake at 350° for 12 minutes. Combine powdered sugar, milk, and vanilla, stirring until smooth; drizzle over warm rolls. Serves 4 to 6.

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