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Convenient crescent roll dough hurries along these yummy glazed rolls. I found the recipe in a cookbook. It's great with a cup of hot coffee.— —Helen Lipko, Martinsburg, Pennsylvania
This recipe is:
Quick
Diabetic Friendly
Editor's Note: This recipe was tested with Splenda sugar blend.
Nutritional Analysis: 1 roll equals 123 calories, 5 g fat (1 g saturated fat), trace cholesterol, 234 mg sodium, 18 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Morning Cinnamon Rolls in Quick Cooking January/February 2006, p58
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on May. 10, 2011 by pretzeld
These turned out to be an amazing surprise but i did alter it a little.I added a little extra cinnamon and a TB of crushed walnuts to the filling mix, made an extra half recipe of filling but only half of the icing amount. After spraying the pan I sprinkled a little of the brown sugar/cinnamon/nut mix over the bottom of the pan. After unrolling the crescents and sprinkling on most of the sugar mix, I added a TB of raisins, rolled it up and continued with recipe. The leftover sugar mix was sprinkled over the tops. When cooked wait a minute then lift out each one with small spatula and turn over onto a plate. You have a beautiful glazed finish which will only need the smallest drizzle of icing.OMG, I should have made 2 pans!
Reviewed on Apr. 24, 2010 by plumshoe
I 'tweek' this recipe alittle. I use 2 tubes of crescent rolls and a teaspoon of cinnamon. Sometimes I swap the sugar substitute for white sugar.
Reviewed on Feb. 01, 2009 by loe3336
Reviewed on Jan. 22, 2009 by coopers07
these were really good! My husband loved them...they were easy to prepare and I like the fact that it used ingredients that I normally keep on hand!!
Reviewed on Jan. 17, 2009 by Debrini
Reviewed on Jan. 17, 2009 by bushgirl
I tried the recipe and thought it was very easy and delicious. I used brown sugar in the place of white sugar and added raisins. My husband raved about them. sab
Reviewed on Jan. 16, 2009 by sllbaskets
These rolls are great and very easy to make. I have also made them with a "sticky bun" topping.
Reviewed on Jan. 15, 2009 by eviemom
Delicious and so easy to prepare. Great for Sunday Breakfast.
Reviewed on Jan. 15, 2009 by greandma8
they were easy to make&very good. thanks/ marie
Reviewed on Jan. 15, 2009 by lori bergman
I loved the recipe. Was the ticket for breakfast dessert (after sausage and eggs). Grandkids loved it. I'll keep low-fat crescent rolls on hand just to make the cinnamon rolls. Lori B.
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