LOCATION: Recipes >> Breads Quick >> Cinnamon Rolls
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Cinnamon Rolls
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2 tubes refrigerated crescent rolls
3/4 cup light brown sugar, packed
6 T. (3/4 stick) butter, softened
1 1/2 - 2 tsp cinnamon
1/8 - 1/4 tsp freshly grated nutmeg
1 can vanilla frosting (optional)
Unroll the dough from the packages into sheets and gently separate
each sheet into 4 rectangles and press together the perforated
edges. You will have a total of 8 rectangles with the two tubes.
Cream together the sugar, butter, cinnamon, and nutmeg until smooth.
Spread each rectangle with 1/8 of the sugar-butter mixture and roll
up like a jelly roll, starting with the short end. Chill for at
least 1/2 hour or overnight. May be stored in refrigerator for a
few days before baking.
Preheat the oven to 375 degrees F. Spray a 9x13-inch baking pan
with non-stick spray. Cut each roll of dough into 6 equal slices.
In the greased 9x13-inch baking pan, place the slices close together.
Bake for 20 to 30 minutes, or until golden-brown.
The rolls may be served with or without frosting.
Makes 48 small rolls.
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