Ingredients
1 (8oz) pkg RF crescent rolls
4 tsp bottled cinnamon sugar
cooking spray
½ C powdered sugar
2 tsp 1% low fat milk
Preheat oven to 375 degrees
Unroll crescent roll dough onto work surface.
Separate dough crosswise with a sharp knife. Press perforations together with fingers. Sprinkle each portion of dough with 2 tsp cinnamon sugar. Roll up 1 portion of dough, starting at long side and press firmly to eliminate air pockets, pinch seams to seal. Cut roll into 10 slices.
Place rolls cut side down, on baking sheet coated with cooking spray. Repeat with remaining dough and cinnamon sugar.
Bake at 375 for 10-12 minutes or until golden brown.
Whisk powdered sugar and milk until smooth, drizzle over warm rolls with small whisk.
Shortcut: Freeze unglazed swirls in airtight container up to a month, When ready to eat, defrost in the microwave and drizzle with fresh glaze.
**Can use 3 tsp sugar + 1 tsp Cinnamon
