Mini Cinnamon Rolls

I am a bad mother. I willingly confess. Because I will do anything to get my children to stay close to home.

I admitted that I made this chicken pot pie recipe to keep my youngest at home a couple weeks back. And currently, I am in the process of wooing my 22 year old daughter, Emily, (who is visiting from Baylor) back to Austin to live forever. I don’ t think she has any idea what I am up to …

Yesterday, we did a little South Congress thang and then we hit the mall. Got her some new running shoes, a dress and spring whatnot. And this morning, I made her this.

These are mini cinnies. I never heard of them until I started creeping around Pinterest. A couple clicks and there was Erika Beth’s recipe.

All you do is mix up a little magic (butter & brown sugar & flour & cinnamon), spread it on crescent roll dough, and slice.

Then you bake them about 10 minutes, spread on some sugary sunshine (cream & powdered sugar) and they come out looking like this …

I know. Crazy, right? Here’s the recipe. (I adapted it a smidge.)

Erika Beth’s Mini Cinnies

1 can of Pillsbury crescent rolls * 4 T brown sugar * 1 t cinnamon * 1 T butter * 1 T flour * 1/2 c powdered sugar * 1 T heavy cream

Melt butter in a small bowl. Then mix in brown sugar, cinnamon and flour. Unroll dough on counter top, press seams together. Spoon sugar mixture on dough, then roll up, place on cookie sheet and slice with a dull knife. Bake at 350 degrees for 9 – 11 minutes. (Check often and pull out at desired consistency.)

While the rolls are baking, mix powdered sugar and cream in a bowl with a fork. You want the icing to be thick. Add a dash of salt.  When the rolls are finished baking, let them cool about 1 minute. Transfer to plate and spoon icing on rolls.