I like cinnamon rolls but never make them because I’m a little impatient in the morning.
I don’t really want to make dough & wait an hour or so for it to rise.
The solution to my impatient waiting was to use crescent rolls.
All you have to do is make the filling & icing which only takes just a few minutes.
Pretty simple, pretty quick & a pretty easy clean up!
Just my type of breakfast! 😉
1 Tube Pillsbury Crescent Rolls, unrolled and separated
5 Tablespoons Butter, Softened
¼ Cup White Sugar
2½ teaspoons cinnamon
2 Tablespoons Butter, Melted
¼ Cup + 2 Tablespoons Powdered Sugar
½ teaspoon Vanilla
Preheat oven to 375
Place the unrolled/ separate crescent rolls on an ungreased cookie sheet.
In a small bowl, mix together the butter, sugar and cinnamon.
Evenly spread the cinnamon butter over the crescent rolls & roll up tightly.
Place tip side down on the cookie sheet.
Bake for 10-12 minutes.
In a small bowl, mix together the butter, powdered sugar & vanilla until smooth.
Place in a zip lock bag & snip a tiny corner off.
Drizzle the glaze over the cinnamon rolls.