When it comes to sweets, Nick is like his sister, but totally not. Although he likes chocolate like she does, if he had a choice, he can more often be found looking for a homemade cookie, brownie, or other similar dessert.
And usually, he makes sure to eat just enough dinner to ensure he can have dessert.
I made this new-to-me recipe for Cinnamon Roll Crescents, knowing that it would be right up his alley. He is a sucker for a soft, gooey cinnamon roll.
We were on our way to a friend’s house for a quick business meeting. While the crescents were still warm, I packed up three of them to bring with us for my friend’s family, and since it was such a gorgeous day, we left the car at home and walked.
Nick grabbed a crescent as we headed out the door and was oohing and ahhing over it before we even got to our driveway. And immediately confirmed that I didn’t pack them all up to give them away, and that there would be more for him when we got home.
I didn’t. And there was.
These are super simple to make and, outside of the Pillsbury crescent roll dough, you likely have all the ingredients on hand already. Very soft and flaky, with a sweetness coming through from the cinnamon sugar inside and the glaze on top.
And ever since then, and mostly because I gave away more than half the batch, Nick has been begging for a repeat performance.
And today he got his wish.
‘Cause I’m cool like that.
And because I was tired of the gentle nagging. ;)
A few days later, I asked my friend what she thought of them. Turns out her son had demolished all three of them on his own before dinner, so she never even got to try them.
I’d say they’re a hit.
Cinnamon Crescent Rolls
Recipe courtesy of Jennifer Elliott Online
1 tube (8 count) Pillsbury Crescent Rolls, unrolled and separated
6 tablespoons butter, softened (I used less)
1/4 cup white sugar (I used less)
2 1/2 teaspoons cinnamon
2 tablespoons butter, melted
1/4 cup + 2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1. Preheat oven to 375
2. Place the unrolled and separate crescent rolls on an ungreased cookie sheet.
3. In a small bowl, mix together the 6 Tbsp butter, white sugar and cinnamon
4. Evenly spread the cinnamon butter over the crescent rolls and roll up.
5. Place tip side down on the cookie sheet.
6. Bake for 10-12 minutes.
7. For the glaze: In a small bowl, mix together the 2 Tbsp butter, powdered sugar and vanilla until smooth. Drizzle the glaze over the cinnamon rolls.