Crescent Cinnamon Rolls – Easy and delicious I tell you. The kids will LOVE LOVE LOVE them…and so will the rest of your family.
Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity. Kipferls have long been a staple of Austrian cuisine, and are often found in Frenchbakeries and pâtisseries. The modern croissant was developed in the early 20th century when French bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. In the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked. The croissant bakery, notably the La Croissanterie chain, was a French response to American-style fast food, and as of 2008, 30–40% of the croissants sold in French bakeries and patisseries were baked from frozen dough.
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Crescent Cinnamon Rolls
Ingredients
- 1 tube crescent dinner rolls 8 count
Filling
- 4 tbsp butter softened
- 1/4 cup sugar
- 2 1/2 tsp cinnamon
Glaze
- 2 tbsp butter melted
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375
- Place the unrolled and separate crescent rolls on an ungreased rimmed cookie sheet (one with sides).
Filling
- In a small bowl, mix together the butter, sugar and cinnamon.
Assembly
- Evenly spread the cinnamon butter over the crescent rolls and roll up tightly.
- Place tip side down on the cookie sheet.
- Bake for 10-12 minutes.
Glaze
- In a small bowl, mix together the butter, powdered sugar and vanilla until smooth.
- Place in a zip lock bag and snip a tiny corner off.
- Drizzle the glaze over the cinnamon rolls.
