Cinni-Minis

• 2 Tablespoons Brown Sugar
• 1 Tablespoon Granulated Sugar
• 3/4 teaspoons Ground Cinnamon
• 1 can Refrigerated Crescent Rolls (8 Ounces)
• 2 ounces, weight Softened Cream Cheese
• 1/2 cups Powdered Sugar
• 1/4 teaspoons Vanilla Extract
• 1 Tablespoon Milk Or Cream

1. Preheat oven to 375 degrees (F). Spray an 8 inch round cake pan with nonstick cooking spray.
2. Combine the brown sugar, granulated sugar and cinnamon in a small bowl and stir to combine. Set aside.
3. Unroll crescent rolls into a single rectangle of dough. Lightly press together seams and perforations. Spread the softened cream cheese on the dough and then sprinkle with cinnamon sugar mixture. Roll up from the long edge making about a 16 inch long roll.
4. Cut into 1/2 inch thick slices and arrange in the prepared pan. I find they cut easiest with a sharp serrated knife using a gentle sawing motion.
5. Bake for 15 minutes or until light golden brown on top.
6. While rolls are baking, prepare the glaze by combining the powdered sugar, vanilla and milk, stirring until smooth.
7. When the rolls are done, remove from the oven and drizzle with glaze.
8. They are oh so good served warm!

brown sugar, sugar, ground cinnamon, crescent rolls, cream cheese, powdered sugar, ubc, milk

Taken from tastykitchen.com/recipes/breads/cinni-minis/ (may not work)