1 can of Crescent Rolls (I used the seamless sheets but the original kind works well too!)
1 tablespoon butter, melted
1 cup of Strawberry Preserves
2 teaspoons cinnamon
2 or 3 splashes of milk
1 or 2 tablespoons of powdered sugar
Preheat oven to 400 degrees.
Line a baking sheet with foil and lightly spray with Pam (for easy clean up!). Set aside.
Unroll your Crescent Roll sheet (if you have the original kind with the perforated triangles, then just line them up in one big sheet and press the edges down). You should have a rectangle of dough.
Spread your melted butter across the entire sheet of dough and then spread your preserves across (it doesn’t have to reach the edges, just keep it mostly in the middle). Sprinkle your cinnamon across the preserves.
Roll up the dough into a log (so roll it up with the longer end). Slice the log into 6 or 8 pieces and lay each piece out on your baking sheet.
Bake 10 to 12 minutes or until lightly browned.
While your cinnamon rolls are baking, make your glaze. In a small bowl, mix your milk and powdered sugar together with a fork. Add more milk if it’s too thick and more sugar if it’s too thin.
Remove cinnamon rolls from oven and immediately serve them with a drizzle of your glaze.
And that’s it!
If you’re not a strawberry fan, then mix and match this any way you like…peach, blackberry, raspberry, apple and such would be delicious in this recipe too!