Holly from Day 2 Day With Holly J.
You should make a point to stop by and visit Day 2 Day with Holly J. her blog has such a nice inviting feeling to it. Holly has a couple recipes I really want to try my hand at specifically the Chicken Fajita Roll Ups and her recipe for Baked French Toast. I think that would be perfect for any of the upcoming holiday breakfasts.
My kiddos loved the Mini Cini's. The only problem was i did not make enough!!! I cut the recipe in half because I only had one can of crescent rolls. Carson thought they were the perfect size just for him, he called them Baby Cini's, just look at the picture below he just woke up and spotted the cini's he could hardly wait to try them. I thought the cream cheese and cinnamon filling was a great combination. I love recipes that utilize crescent roll dough I have a few posted on my blog. The possibilities are endless, I will definitely be making these Mini Cini's again.
I did not do a whole tutorial on this particular day, but i did get a few pictures. The recipe is pretty much self explanatory.
Cinni's all rolled up and ready to go into the oven.
Lets get to frosting I have some very impatient kiddos ready to eat.
a plate full of Cini's!!!!!
2 packages Pillsbury Crescent Rolls
(preferable the packages where it is one rolled sheet of pastry per package)
2 8oz packages softened cream cheese
1 Cup sugar
2 Tablespoons cinnamon
2-3 Tablespoons melted butter
1 ½ Cups powdered sugar
2-3 Tablespoons heavy cream (do not substitute)
1. Preheat oven to 350 degrees F. Remove rolls from packaging. Unroll each of the dough pieces so they are in the shape of rectangles. Roll each individual into an even thinness. Place cream cheese, sugar and cinnamon into a medium bowl. Stir until well combined. Spread half of the cheese mixture onto one sheet of dough and half onto the other spreading evenly across dough leaving about ¼ inch border around edges. Roll dough as if you were making cinnamon rolls, ending with seam side down. Cut 1 inch pieces and place all 24 pieces into mini muffin tins. Brush each roll with melted butter and bake for 15-20 minutes or until slightly golden around edges and cooked through. 2. Transfer rolls to a cooling rack and cool completely. While cooling combine powdered sugar and heavy cream until thick and drizzle ready. With a spoon, drizzle icing over each roll.
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