Ingredients

The following ingredients have 10 Servings
  • 8 ounce can crescent rolls
  • 2 tablespoons salted butter, melted
  • 1/4 cup plus 1 tablespoon sugar
  • 1 tablespoon ground cinnamon
  • 2 large eggs
  • 3 tablespoon whole milk, divided
  • 1 teaspoon clear vanilla, divided
  • 1/2 cup powdered sugar

Instruction

  • Preheat oven to 375 degrees F. In a small bowl combine sugar and cinnamon. Roll out the crescent roll so it is flat and in rectangle shape. Spread the butter across the top of the crescent roll. Top with sugar and cinnamon and roll the dough width wise for a long tube shape. Cut the dough in 1 inch slices. In a bowl whisk together the eggs, 2 tablespoons milk and 1/2 teaspoon vanilla. Dip each roll piece into the egg mixture and set in a muffin tin. Bake for 15 minutes. While cinnamon rolls are baking combine 1 tablespoon milk, 1/2 teaspoon vanilla and powdered sugar into a bowl. Place the glaze into a ziploc bag and cut off the corner piece. Remove rolls from oven and let them cool 10 minutes before topping with the glaze.