Thursday, June 12, 2008

Vanilla-Cinnamon Rolls

This is a recipe I came up with last night as a quick dessert. As I make it more, it may evolve into something different.

1 can crescent rolls
2 tablespoons dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla (Penzey's Double Strength Vanilla is superb)

1/2 cup confectioners sugar
1 tablespoon water

Preheat oven to 350.

Stir together the sugar, cinnamon, and vanilla until well-mixed.

Unroll the crescent dough, and separate into two long rectangles. Do not break into individual triangles.

Place half the sugar mixture on each rectangle, and roll up. Slice the rolls into individual rounds.

Place the rounds into a well-greased 8" x 8" baking dish. The sugar will melt and ooze out, so the dish needs to be well greased. Bake at 350 for 12 minutes or until golden brown.

Invert the baking dish, and the rolls should fall out with the sticky sugar on top.

To make the glaze, mix the confectioners sugar with the water. You may need to add more or less water to get the right consistency. Drizzle the cinnamon rolls with the glaze.

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