Every once in awhile I lay awake with ideas swirling in my head (ok that’s like every night….). A couple of nights ago I thought of an idea to make cheater cinnamon rolls using packaged crescent rolls. I finally got busy in the kitchen and within 20 minutes I had Cinnamon Twists.
As always, my kids were my taste testers. They’re usually happy to oblige. Especially if sweets are involved. I added some cream cheese dipping sauce and it was meant to be. True love forever.
To make these little puffs, you need ingredients you probably have on hand. At least I do- sugar, cinnamon, butter, 2 packages of crescent rolls, vanilla, cream cheese and powdered sugar. They take about 5 minutes to make as compared to hours and hours with cinnamon rolls. I’m not kidding myself- real homemade cinnamon rolls done right can’t compare to anything. Nothing. But these are fast and delicious.
- 2 tubes of crescent rolls (I used Pillsbury but anything would probably work)
- 1/4 c. softened butter
- 1 Tbsp cinnamon sugar (or more to your liking)
- Cinnamon Sugar
- 1 c. sugar
- 1 Tsp cinnamon
- Cream Cheese Frosting
- 1 1/2 c. powdered sugar
- 4 oz. softened cream cheese
- 1 tsp. vanilla
- Spray a 12 spot muffin tin with cooking spray.
- Preheat oven to 375.
- Roll out one crescent roll package and keep in rectangular shape, pressing seams together. Spread softened butter in a generous layer over the crescent roll.
- Sprinkle with cinnamon sugar.
- Layer second crescent roll on top of the first and press seams and ends together.
- Using a pizza cutter (a knife will do too), cut rectangle into 1/2″ strips.
- Taking one end, loop into a “knot” and put into muffin tin.
- Bake for 13-15 minutes. (oven times vary- they should be golden brown but not overdone)
- While baking, beat softened cream cheese, powdered sugar and vanilla.
- Use as dipping sauce or could be drizzled over each cinnamon twist.