Sleepovers necessitate delectable morning goodies. Delicious and simple delights. I intended to make handmade cinnamon rolls, but I failed to thaw the cinnamon roll dough I made a few months ago. But you know what I mean when you get an idea in your head to produce something. I recalled

Sleepovers necessitate delectable morning goodies. Delicious and simple delights.

I intended to make handmade cinnamon rolls, but I failed to thaw the cinnamon roll dough I made a few months ago. But you know what I mean when you get an idea in your head to produce something.

“Yeah, they’ll do,” I thought as I realized I had some Pillsbury Crescent rolls in the fridge.

I tell you, it’s simple and tasty. The kids adored them…and so did the adults.

Roll out your Crescent Rolls.

You’ll need the following items (for the crescents):

2 cans refrigerated crescent rolls.
1 softened stick of butter.
12 cup white or brown sugar.
1 teaspoon cinnamon.

You’ll need the following items (for the crescents):

2 cans refrigerated crescent rolls.
1 softened stick of butter.
12 cup white or brown sugar.
1 teaspoon cinnamon.

You’ll need the following ingredients (for the glaze):

12 cup powdered sugar.
1 teaspoon vanilla.
2 tbsps of milk.

How to:

In a small mixing bowl, add the butter, sugar, and cinnamon and beat until smooth and well blended.
Unroll the crescent roll dough and cut it into triangles. Place them on a cookie sheet.
I use 1 tbsp each triangle, but you can use more if desired.
Roll each triangle up, beginning with the broadest side, and lay the rolls on a baking sheet.
Bake for 10 to 15 minutes at 350° in a preheated oven.
To prepare the glaze, combine all of the ingredients, adding enough milk to achieve the desired consistency, and drizzle over the warm rolls.

Voila!