Crescent Cinnamon Rolls

I found this blog that featured these rolls. They looked so good that I immediately pinned them so I could find them again easily. I went out and bought some crescent rolls. By themselves I think crescent rolls are average but I have used them frequently to make cocktail weenies. Jennifer's rolls looked so good that I had to give it a try. Mine look good but hers looked amazing. I was worried they wouldn't taste as good as I thought after they came out of the oven. She used brown sugar and I didn't have any so I used white. My glaze came out a little to brown so I think next time I will use less vanilla. However, I ate one and have to say they were super delish. I only made one package of crescent rolls because I was afraid they wouldn't be good. I regretted that decision because I could have easily ate them all. Make these and let me know what you think. Also check out Jennifer's blog Jennifer Cooks

Cinnamon Crescent Rolls

2 cans refrigerated crescent rolls
1 stick butter, softened
½ cup white or brown sugar
1 tablespoon cinnamon

Glaze:

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 triangles. Spread each triangle with about 2 tablespoons cinnamon
butter mixture. 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 an ungreased baking sheet.

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.

Yields:  16 rolls