recipeeeees~
Jan. 22nd, 2011 01:17 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
amredthelectorSo, before my winter break, my suitemates all got together and had a little dinner party. For that party, I made mini cinnamon rolls, which where awesome, and a huge crowd-pleaser. So, I figured I share that recipe. (I would have done so earlier, but I lost my camera's USB cord) Recipe under the cut.
Look at these. These are amazing.
Ingredients:
- one roll of Pillsbury crescents
- butter
- cinnamon
- sugar
- raisins or dried currents
- milk
- powdered sugar
Open your crescents and unroll the dough, try to avoid tearing it. Separate the dough along the straight perforations, but not the diagonals. Once separated, pinch the diagonal perforations so they smooth over and close. Turn the dough over and repeat.
Soften but DO NOT MELT about 2 tbsp butter. Brush liberally onto each rectangle of dough. In a small bowl, mix about 4 tbsp sugar and 2 tbsp cinnamon. Sprinkle equally over each rectangle of dough. If desired, sprinkle raisins onto each rectangle. (I prefer dried currents, because they are smaller and don't fall out as much as the raisins) Roll each rectangle up length-wise, pinching the end of the roll so it doesn't come apart. Cut each roll into 5 equally-sized pieces.
Place in an oven safe dish, leaving a bit of room inbetween rolls since they will expand. Bake at 375 degrees F for 12-15 minutes or until golden brown.
In a bowl, mix milk and powdered sugar. I have no real measurements for this - just add a bit more of each until you get the desired consistency, which should be thick enough to set on the rolls, but not solid, and not too thin as to be watery. Drizzle over rolls and let set for a few minutes.
Enjoy!
Look at these. These are amazing.
Ingredients:
- one roll of Pillsbury crescents
- butter
- cinnamon
- sugar
- raisins or dried currents
- milk
- powdered sugar
Open your crescents and unroll the dough, try to avoid tearing it. Separate the dough along the straight perforations, but not the diagonals. Once separated, pinch the diagonal perforations so they smooth over and close. Turn the dough over and repeat.
Soften but DO NOT MELT about 2 tbsp butter. Brush liberally onto each rectangle of dough. In a small bowl, mix about 4 tbsp sugar and 2 tbsp cinnamon. Sprinkle equally over each rectangle of dough. If desired, sprinkle raisins onto each rectangle. (I prefer dried currents, because they are smaller and don't fall out as much as the raisins) Roll each rectangle up length-wise, pinching the end of the roll so it doesn't come apart. Cut each roll into 5 equally-sized pieces.
Place in an oven safe dish, leaving a bit of room inbetween rolls since they will expand. Bake at 375 degrees F for 12-15 minutes or until golden brown.
In a bowl, mix milk and powdered sugar. I have no real measurements for this - just add a bit more of each until you get the desired consistency, which should be thick enough to set on the rolls, but not solid, and not too thin as to be watery. Drizzle over rolls and let set for a few minutes.
Enjoy!
