MINI TOFFEE ROLLS
3 tablespoons Butter, softened
1/4 cup packed Brown sugar
1/2 teaspoon Ground cinnamon
8 teaspoons English toffee bits or almond brickle chips
1 tube (8 ounces) Refrigerated crescent rolls (I use the non-perforated version, makes it easier)
1/2 cup Confectioners’ (powdered) sugar
2 1/4 teaspoons Milk
1/8 teaspoon Vanilla extract
In a small bowl, cream the butter, brown sugar and cinnamon until light and fluffy. Stir in toffee bits.
Separate the tube of crescent dough into four rectangles (If using the non-perforated version – just cut into 4 rectangles); seal perforations. Spread evenly with butter mixture. Roll up each rectangle jelly-roll style, starting with a long side.
Cut each into six 1-in. slices; place cut side down into greased 8-in. square baking dish.
Bake at 375° for 14-16 minutes or until golden brown.
In a small bowl, combine the confectioners’ sugar, milk and vanilla until smooth. Drizzle over warm rolls.
Yield: 2 dozen.
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