Ingredients
1/3
cup granulated sugar
1
teaspoon ground cinnamon
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
3
tablespoons butter, melted
1/2
cup powdered sugar
Preparation
Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
In small bowl, mix 1/4 cup of the granulated sugar and the cinnamon. Separate crescent dough into four 6x4-inch rectangles, pinching seams together. On lightly floured surface, working one crescent dough rectangle at a time, brush with some of the melted butter; sprinkle with about 3 teaspoons cinnamon sugar mixture to within 1/4-inch of top long edge.
Starting at long sprinkled edge, tightly roll into log, securely pressing seam together and pinching ends to seal. Repeat for remaining crescent dough rectangles. Loosely cover two of the dough logs, and refrigerate.
With serrated knife, cut each of the remaining two dough logs into 20 slices (1/4-inch) “cinnamon rolls.” Arrange rolls, spacing apart, on cookie sheet. Bake 10 to 12 minutes until light golden brown.
Remove from oven; brush with half of the remaining melted butter, and sprinkle with half of the remaining granulated sugar. Continue baking 2 to 4 minutes or until golden brown and slightly crisp. Remove parchment and cinnamon rolls to cooling rack. Remove remaining two crescent dough logs from refrigerator, and repeat.
In small bowl, mix powdered sugar and 1 teaspoon water until thin enough to drizzle, adding up to an additional teaspoon of water, if necessary. Drizzle icing mixture onto crescent cinnamon rolls on parchment; let stand about 30 minutes or until set.
