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.

Garlic Cheese Rolls

Garlic Cheese Rolls

1 cup water
1 1/2 tablespoons butter or margarine
3 cups bread flour
1 1/2 teaspoons salt
3 tablespoons sugar
2 tablespoons dry milk
2 teaspoons yeast

1/4 cup melted butter or margarine
1 clove garlic, crushed (I use minced from the jar
2 tablespoons or more grated parmesan cheese

Place first 7 ingredients in the pan, select DOUGH. When dough is finished, turn on a lightly floured counter. Gently roll & stretch dough into a 24 inch rope. Grease two 8" pie pan or one 13 x 9" pan. With a sharp knife, divide into 24 pieces. Shape into balls; place on pan(s). In small bowl, combine melted butter and garlic -- pour over balls. Sprinkle with parmesan cheese. You may also sprinkle some garlic salt on if you like. Cover loosely with sprayed plastic wrap or a light towel. Let rise until doubled (I turn my oven to WARM for a couple minutes, TURN OFF, and place buns in oven to rise). Bake at 375* for 15 minutes or until golden brown. Cut apart and serve warm.