I love anything with cinnamon sugar. The aroma is so enticing, especially with butter and cinnamon.
I make these soft cinnamon rolls for breakfast on weekends and my family loves it. This recipe is fairly simple, the key to getting a great texture is by making a perfect crumb. Ensure the butter is cold and hard. If the butter turns soft at room temperature, pop them in the freezer for a few minutes and use them. It is the cold butter that helps in getting the crumb right when mixed with flour and other ingredients.
These crescent roll triangles baked with the buttery crumbs need to be glazed in the end and makes everything perfect before you dig into it. It is a great combination with a cup of hot coffee.
1/4 cup butter *make sure butter is cold*
1/4 cup sugar
1/4 cup brown sugar
1/4 tsp cinnamon
dash of salt
1/2 cup flour
1 can Pillsbury Crescent Rolls
Preheat oven to 400 degrees F
Cut in butter to sugars, cinnamon, and salt and flour to form crumbs.
On an ungreased cookie sheet, separate crescent roll dough into 8 triangles. Sprinkle crumbs on top.
Bake at 400 degrees for 8-12 minutes.
After they were cooked and cooled I cut them into smaller triangles but you can leave them big too!
1/2 cup powdered sugar *I like my glaze thicker, so if the glaze is too runny, just add more powdered sugar to get yours to the desired consistency.*
1 Tbsp. softened butter
1-1/4 tsp. vanilla
1 to 1-1/2 Tbsp. milk
Blend together and drizzle over Sugar Crumb Crispies