Mama's Mini Cinnis

By srumbel

Get excited for these Mini Cinnis because they
are P-E-R-F-E-C-T-I-O-N! Mama will be proud of
how superb you've become in the kitchen and
when you see the happy faces of those around
your table, you'll be proud of yourself, too!
from mrfood.com

Ingredients

• 2 (8-ounce) cans refrigerated crescent rolls
• 6 tablespoons butter, softened
• 1/3 cup packed brown sugar
• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 cup chopped pecans
• 1 1/3 cup sifted powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract
• Read more at http://www.mrfood.com/Bread/Mamas-Mini-Cinnis-5014/ml/1/?utm_source=ppl-newsletter&utm_medium=email&utm_campaign=mrfooddaily20141004#s3zMJjgVUJwFLOjh.99

Preparation

Step 1

Preheat the oven to 375 degrees. Unroll crescent rolls, and separate each dough portion along
center perforation to form 4 rectangles; press diagonal perforations to seal.

2. Stir together butter and next 3 ingredients; spread evenly over 1 side of each rectangle. Sprinkle
with pecans. Roll up jellyroll fashion, starting at long end (see note). Gently cut each log into a 6
(1-inch-thick) slices, using a serrated knife. Place rolls, 1/4-inch apart, into 2 (8-inch) greased
cake pans, placing 3 in the center.

3. Bake 15 to 17 minutes or until golden. Remove from pans. Cool 5 to 10 minutes.

4. Stir together powdered sugar, milk, and vanilla; drizzle over warm rolls.

Notes:
To make slicing easier, place unbaked rolls on a baking sheet, and freeze 10 minutes. You can easily
double this recipe for a crowd.