Wednesday, July 11, 2007

Cinnamon Tea Rolls

1 tube (4 oz) refrigerated crescent rolls
1 T. sugar
1/8 tsp. cinnamon
1/4 cup confectioners' sugar
1-1/4 tsp orange juice

Unroll crescent dough into one rectangle; seal perforations. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Using a serrated knife, cut into four slices.

Place rolls, pinched side down, in ungreased muffin cups. Bake at 375 F for 10-12 m inutes or until golden brown. Cool for 5 mintues before removing to a wire rack. In a small bowl, combine confectioners sugar and orange juice; drizzle over rolls.

Yield: 4 rolls

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