If you liked the recipe that I shared a while ago for mini cinnis, they you’ll love these. I found this recipe in one of the issues I received of Simple and Delicious. It is one of my favorite magazines. I would highly recommend treating yourself to a subscription. Anyway, the similarity to the mini cinnis is what interested me. However, with this version you get yummy toffee bit inside each mini roll along with more brown sugar. Yum! Crescent dough is also used for these, making them a cinch to put together. As always, I also make more frosting than the recipe suggests, I usually 1 1/2 or double the frosting recipe. My hubby is a big frosting lover. Make some for Sunday morning, it will make your smile! Since they are mini, it will be less calories for ya. Just make sure you only eat a couple and not half a pan.
Make sure to stop next week. I will be sharing a yummy soup, bread, and salad during the week.
Mini Toffee Rolls
- 6 tablespoons butter, softened
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/3 cup English toffee bits or almond brickle chips
- 2 tubes (8 ounces each) refrigerated crescent rolls (I use the non-perforated version, makes it easier)
- 1 cup confectioners’ sugar
- 4-1/2 teaspoons milk
- 1/4 teaspoon vanilla extract
- In a small bowl, cream the butter, brown sugar and cinnamon until light and fluffy. Stir in toffee bits.
- Separate each tube of crescent dough into four rectangles (If using the non-perforated vesion – just cut into 4 rectangles); seal perforations. Spread evenly with butter mixture. Roll up each rectangle jelly-roll style, starting with a long side.
- Cut each into six 1-in. slices; place cut side down into two greased 8-in. square baking dishes. Bake at 375° for 14-16 minutes or until golden brown.
- In a small bowl, combine the confectioners’ sugar, milk and vanilla until smooth. Drizzle over warm rolls. Yield: 4 dozen.