What you need:
2 cans refrigerated crescent rolls
1 stick butter, softened
½ cup white or brown sugar
1 tablespoon cinnamon
½ cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk
Heat oven to 350°F. In small bowl, combine butter, sugar and cinnamon; beat until smooth. Take dough out of roll and lay triangles on cookie sheet. The original recipe calls for 2 tablespoons of cinnamon mixture on each triangle but we used less.
Roll up each, starting at the widest side, as you would normally do for crescent rolls.
Place each cinnamon filled crescent roll onto a baking sheet. Bake at 350°F. for 10 to 15 minutes or until golden brown.
In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
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