CINNAMON ROLLS PILLSBURY RECIPE 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:

• Heat oven to 400°F. Spray cookie sheet with cooking spray. Separate dough into 8 rolls; set icing aside. Place rolls 2 inches apart on cookie sheet, cinnamon topping up.
• Bake 8 to 10 minutes or until golden brown. Cool 2 minutes.
• In separate small bowls, place melted butter and sugar. Dip baked rolls in butter, coating all sides. Coat with sugar. Place on serving plate.
• Remove lid from icing; microwave on Medium (50%) 5 to 10 seconds or until thin enough to drizzle. Drizzle over warm rolls. Serve warm.