Nutty Honey Mini Rolls

By á-61574

Ingredients

• Mini Rolls:
• Nonstick cooking spray
• 1/4 cup finely chopped toasted almonds
• 2 tablespoons butter, softened
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 1 8 ounce package refrigerated crescent dough for recipes or refrigerated crescent rolls
• Honey Icing:
• 1 cup powdered sugar
• 2 tablespoons honey
• 1 tablespoon milk
• Milk (optional)

Details

Servings 24
Preparation time 20mins
Cooking time 30mins
Adapted from bhg.com

Preparation

Step 1

Mini Roll Directions:

Preheat oven to 375 degrees F. Lightly coat twenty-four 1 3/4-inch muffin cups with cooking spray; set aside. Reserve 2 tablespoons of the almonds. For filling, in a small bowl stir together the remaining 2 tablespoon almonds, the butter, honey, and cinnamon; set aside.

Unroll crescent dough and cut into two equal rectangles, or if using regular crescent roll dough, pinch together seams of dough pieces to form two equal rectangles.

Spread filling over dough rectangles, leaving about 1/4 inch unfilled along the long sides. Starting from a long side, roll up each dough rectangle. Pinch dough to seal seams. Slice each rolled rectangle into 12 equal pieces. Place a piece, cut side up, in each prepared muffin cup.

Bake about 10 minutes or until golden. Cool in muffin cups for 1 minute. Carefully remove rolls from muffin cups and arrange on a serving platter; cool slightly. Drizzle warm rolls with Honey Icing. Sprinkle with the reserved 2 tablespoons almonds.

Honey Icing Directions:

In a small bowl stir together powdered sugar, honey, and the 1 tablespoon milk. If necessary, stir in additional milk, 1 teaspoon at a time, to reach drizzling consistency.