CINNAMON CRESCENT ROLLS:
2 cans refrigerated crescent rolls
1 stick butter, softened
½ cup white or brown sugar
1 tablespoon cinnamon
½ cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk
Heat oven to 350°F. In small bowl, combine butter, sugar and cinnamon;
beat until smooth. Separate dough into triangles. Spread each triangle
with about 2 tablespoons of the cinnamon
butter mixture. Roll up each crescent roll. Firmly press ends and seams to seal.
Place each cinnamon filled crescent roll onto an ungreased baking sheet
and bake at 350°F. for 10 to 15 minutes or until golden brown. In small
bowl, blend all glaze ingredients, adding enough milk for desired
drizzling consistency. Drizzle over warm rolls.