Ingredients
Scale
- 1 can of Pillsbury Crescent Rolls (reduced fat)
- 3 Tbsp butter, melted
- 1/4 cup sugar
- cinnamon (as much or as little as you would like)
- 1/2 cup powdered sugar
- 2 Tbsp milk
- 1/2 tsp of vanilla
- dash of pumpkin spice
Instructions
- Preheat your oven to 350 degrees.
- Dust your rolling surface with flour, and roll out the dough. Make sure it’s one long piece. Pinch the precut lines together, it’ll make it easier to roll out.
- Melt 3 tbsp of butter, I used salted lactose-free butter, When melted spread it evenly and generously on the rolled out dough.
- In a small bowl, combine 1/4 cup of sugar with as much cinnamon is you want. Once combined, sprinkle the sugar/cinnamon mixture all over the dough.
- Roll the dough, tightly and slice the dough into pieces, about 1/4 ” thick. Place the slices into a greased mini cupcake tray and bake in your preheated oven.
- Bake for 8 to 12 mins. I started watching them at about 7-8 minutes to make sure they did not burn.
- Remove from oven, and let cool down a bit. In the meantime, mix 1/2 cup of powdered sugar, 2 Tbsp of milk, 1/2 tsp of vanilla, and a dash of pumpkin spice. If the glaze isn’t thin enough, add 1 tsp of milk at a time until you reach the consistency that you need.
- Glaze each roll.
- Enjoy with a good cup of tea or coffee.
- Prep Time: 10 mins
- Cook Time: 8 mins
