Tiny Cinnamon Rolls
Yield
8 servingsPrep
10 minCook
12 minReady
25 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounce can |
crescent roll dough
refrigerated |
*
|
| 1 ½ | teaspoons |
sugar
granulated |
|
| ½ | teaspoon |
cinnamon
ground |
|
| ⅓ | cup |
powdered sugar
|
|
| 1 | teaspoon |
milk
|
|
| 1 | drop |
vanilla extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounce can |
crescent roll dough
refrigerated |
*
|
| 7.5 | ml |
sugar
granulated |
|
| 2.5 | ml |
cinnamon
ground |
|
| 79 | ml |
powdered sugar
|
|
| 5 | ml |
milk
|
|
| 1 | drop |
vanilla extract
|
*
|
Directions
Unroll dough, and separate into 4 rectangles; pinch seams to seal.
Stir together granulated sugar and cinnamon, and sprinkle evenly over rectangles.
Roll up, jellyroll fashion, starting with a long side; press edges to seal.
Cut each log into 5 slices; and place in a lightly greased 8 inch round cakepan.
Bake at 350℉ (180℃) F for 12 minutes.
Stir together confectioners sugar, milk, and vanilla in a small bowl until smooth; drizzle over warm rolls.
