BISCUIT CINNAMON ROLLS RECIPES

Steps:

• Heat oven to 375°F. Grease 13x9-inch pan. In small bowl, mix filling ingredients.
• If using crescent rolls: Unroll 1 can of the dough into 1 large rectangle; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spread filling over rectangle. If using dough sheets: Unroll 1 can of the dough; press into 13x7-inch rectangle. Spread filling over rectangle.
• If using crescent rolls: Unroll second can of dough; press into 13x7-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x7-inch rectangle.
• Place over filling; press dough onto filling. Cut stacked dough into 8 (13-inch) strips. Twist each strip 5 or 6 times, pressing extra filling into rolls. Shape each into a coil; place in pan.
• Bake 20 to 25 minutes or until golden brown. Immediately remove from pan; place on cooling rack.
• In small bowl, stir glaze ingredients, adding enough milk for desired drizzling consistency; drizzle over warm rolls. Serve warm.

Steps:

• Preheat oven to 350 degrees.
• Mix sugar and cinnamon together. Set aside.
• Seperate crescent rolls into triangles.
• Spread each triangle with a thin layer of butter or margarine.
• Sprinkle desired amount of cinnamon and sugar mixture over the buttered trinalges.
• Roll up each trianlge to make a crescent.
• Place on ungreased cooking sheet or in a glass baking dish.
• Bake rolls about 15 - 20 minutes or until golden brown.
• To make glaze, mix powdered sugar, milk and vanilla until blended together. You can add more or less milk to create desired consistancey.
• Drizzle glaze over warm (but not hot) rolls and enjoy.