One of the things on my 23 x 23 list was "Cinnamon Rolls." Cinnamon rolls are one of my favorite breakfast foods. Back in Georgia, we have a lady at our church who makes some of the best cinnamon rolls. No lie. They are of the heavenly, melt in your mouth variety. Every time Neil would come home on leave, before we were married, she would always try and make him a batch. And he wouldn't share.
But I didn't blame him. She hasn't yet given me the recipe but I ask for it every time I see her. Until she caves, I make do with these. This is an incredibly easy recipe that makes delicious cinnamon rolls. You can add as much or as little cinnamon and brown sugar depending on your taste buds. This recipe also has a delicious maple frosting for the rolls but you can change that up as well. Iowa Girl Eats has a beautiful picture tutorial for this recipe.
Cinnamon Rolls with Maple Frosting
Source: Iowa Girl Eats
8 oz tube crescent roll dough
2 tbsp butter
For the maple icing:
1 tsp maple syrup
1 tbsp skim milk
3/4 cup powdered sugar
Preheat oven according to directions on the package of crescent rolls. Layout half the dough, 4 triangles, and pinch all the seams together. Flip over and pinch the seams on the back side together too. Using a rolling pin, smooth the seams and roll the dough into a square about 1/4" thick.
Brush with half the butter, and sprinkle as much cinnamon and brown sugar as you want. Roll into a log and cut into 8 pieces.
Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the crescent roll dough. Bake according to package directions.
Meanwhile, whisk together the maple syrup and milk in a bowl. Add in powdered sugar until desired consistency is reached. Drizzle over warm cinnamon rolls. Enjoy!