Ingredients

The following ingredients have 48 Servings
  • 6 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup English toffee bits or almond brickle chips
  • 2 tubes (8 ounces each) refrigerated crescent rolls (I use the non-perforated version, makes it easier)
  • 1 cup confectioners’ sugar
  • 4-1/2 teaspoons milk
  • 1/4 teaspoon vanilla extract

Instruction

  • In a small bowl, cream the butter, brown sugar and cinnamon until light and fluffy. Stir in toffee bits.
  • Separate each tube of crescent dough into four rectangles (If using the non-perforated vesion – just cut into 4 rectangles); seal perforations. Spread evenly with butter mixture. Roll up each rectangle jelly-roll style, starting with a long side.
  • Cut each into six 1-in. slices; place cut side down into two greased 8-in. square baking dishes. Bake at 375° for 14-16 minutes or until golden brown.
  • In a small bowl, combine the confectioners’ sugar, milk and vanilla until smooth. Drizzle over warm rolls. Yield: 4 dozen.