March 14, 2012

Homemade Cinnamon Rolls from Crescent Rolls

Although I love rolls and breads, I have always found Pillsbury Crescent Rolls to be too greasy for my tastes and thus, we never use them as they were intended; as crescent rolls.  However they make the perfect base for our family's favorite cold Veggie Square Pizza, which I've been making since the late  80's when I was just a teenager. 

Here is another reason to keep these little dainties on hand;  homemade cinnamon rolls!  If you've had as many house guests as we have lately (the last three weekends we've had out of state guests), keep this tucked away in your brain as a last minute breakfast idea that will go great with a morning assortment of coffee, fresh fruit and bagels. 

Cinnamon Rolls from Pillsbury Crescent Rolls

1 can Pillsbury crescent rolls
1 cup pecans, finely chopped
1/3 cup brown sugar
1 tsp cinnamon
1/2 tsp sea salt
1 stick of butter, sliced into 8 tablespoons

Spray a standard sized muffin pan with nonstick spray.  Open and separate the crescent rolls. Press each crescent roll into and around the sides of each muffin cup, making sure to seal the edges together. (8 rolls total.)

 In a small bowl mix together the pecans, brown sugar, sea salt and cinnamon. Spoon the filling evenly into the crescent-lined muffin cups.  Top with 1 tablespoon of butter on top of each cup. Bake at 375 for 15 minutes until the dough is puffed and golden and all of the butter is melted.Print Friendly and PDF