|Cinnamon Brown Sugar Croissants|
I’m always looking for delicious and easy things to do with Pillsbury Crescent Rolls. It’s always worth it, if you have the time, to make dough for things like cinnamon rolls and bread from scratch, in my opinion. But some days, you just need something delicious and easy that you can throw together for breakfast or a quick coffee date.
This is one of those recipes.
These buttery, cinnamon sugar croissants would be a perfect compliment to a Christmas morning breakfast. They are best when served warm.
Recipe adapted from Jane Deere
1 can Pillsbury Crescent Rolls
1/2 stick of softened butter
½ cup brown sugar
1 tablespoon cinnamon
½ cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk
Heat oven to 350°F. In small bowl, combine butter, sugar and cinnamon; beat until smooth.
Separate dough into rectangles. Spread each rectangle with about 2 tablespoons cinnamon butter mixutre. Roll up each, starting at the widest side, as you would normally do for crescent rolls.
Firmly press ends to seal.
Place each cinnamon filled crescent roll onto a baking sheet lined with parchment paper
Bake at 350°F. for 10 to 15 minutes or until golden brown.
In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.