I love breakfast, especially during the holidays when I make something homemade, warm and comforting for my family to enjoy. One of my favorite breakfast pastries is cinnamon rolls, and I thought I would do what I do best as a National Professional Recipe Developer. I create recipes from scratch and twist them to develop recipes that are new, delectable and exciting. These miniature cinnamon rolls are all of those adjectives and more. I used Pillsbury crescent roll dough and filled it with freshly chopped almonds (instead of pecans). I also used a touch of almond in the icing which adds mouth-watering flavor. This recipe is so easy to prepare, and turns out fabulous. Just beware, they disappeared in about 30 seconds at my house, so you might want to double the dose.
Miniature Almond-Cinnamon Rolls
Prep: 20 minutes
Cook: 12 minutes
Yield: 20 rolls
1 (8-ounce) can refrigerated crescent rolls
2 teaspoons dark brown sugar
1/2 teaspoon ground cinnamon
1/3 cup finely chopped almonds or pecans (optional)
1/3 cup powdered sugar
2 to 3 teaspoons skim milk
1/8 teaspoon almond extract
1/8 teaspoon vanilla extract
1. Unroll crescent rolls, and separate into 4 rectangles; press perforations to seal.
2. Stir together brown sugar and cinnamon and sprinkle evenly over dough.
3. Roll up, jellyroll fashion, starting at a long side; press edges to seal. Cut each long into 5 slices, and place in a lightly greased 8-inch round cakepan; sprinkle with almonds, if desired.
4. Bake at 350F for 12 minutes or until lightly browned.
5. Whisk together powdered sugar, milk and remaining ingredients; drizzle over warm rolls.