Mini Cinnamon Rolls.

Well. The whole “post every three days” thing has gone to pot over Christmas and New Year’s, hasn’t it?  Yes.  Yes.  It has.  But here’s to getting back on track.

Mini Cinnamon Rolls.  I haven’t made these in some time, and my waistline is thankful, because though I’m not a big sweets eater, I could polish off a whole pan of these in a sitting.  No problem.

Mini Cinnamon Rolls

2 cans refrigerated crescent rolls

Softened butter

Cinnamon

Sugar

Glaze

Butter

Vanilla

Powdered Sugar

Milk

Preheat your oven to 350 degrees.  Remove crescent rolls from can, unroll and separate into rectangles.  Press seams of rectangles together.

Spread a layer of softened butter over each rectangle, followed by generous shakings of cinnamon and a sprinkle of sugar.  You’ll notice that none of these ingredients have specific measurements.  That’s on purpose.  Mostly because you can’t go wrong, but also because you can spread, shake and sprinkle to taste, so go for it!

Roll rectangle into a log.  And cut into sections.

Place cut mini rolls in a 9×13 baking dish.

Bake at 350 degrees for 15-20 minutes – until lightly golden on the edges.  While the rolls are baking, prepare the glaze.  I use a half stick of butter, melted, but really any amount under that is just fine as well, if you’re counting calories.  But let’s be honest, if you’re counting calories, this is not a recipe for you.  To the melted butter, add a bit of vanilla (a tsp, perhaps) and powdered sugar (about 2 cups).  The resulting mixture will be stiff.

Thin with milk until easily pourable.

Remove the baked rolls from the oven.  Pour glaze over them while they are still hot.

Serve hot.  And for the record, one is not enough.  These guys are mini.  And cute.