Ingredients
The following ingredients have 4 Servings
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
- 1 cup butter, softened
- 1 cup cinnamon-sugar
- Additional cinnamon-sugar
- 4 oz cream cheese (half of 8-oz package)
- 1 cup powdered sugar
- About 2 tablespoons milk
Instruction
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
- If using crescent roll dough, unroll dough into 2 long rectangles. Overlap long sides to form rectangle; firmly press perforations and edges to seal. If using dough sheet, unroll dough.
- Spread butter in thin layer over dough. Sprinkle half of cinnamon-sugar over butter.
- Starting with one short side, fold dough in half. With rolling pin, gently roll out dough into rectangle. Repeat again. With 3-inch cookie cutter or canning lid, cut out 6 cookies. Re-roll remaining dough; cut out 1 cookie. Place on cookie sheet.
- Bake about 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. While cookies are warm, dust with additional cinnamon-sugar. Cool completely, about 30 minutes.
- In small bowl, beat frosting ingredients with spoon or whisk until thick and smooth. Pipe frosting onto cookies.
