Mini-Cinnis or Cinni-Minis – Good no matter what you call them

A tradition started by our oldest grandson’s graduation from high school, our family gathers sometime in May to celebrate the graduating senior’s accomplishments and wish him/her well as he/she departs into their next grown-up (or almost grown-up) steps of life – wherever it is taking them.

This year Grandchild #4 graduates high school and as tradition has it, we are gathering again.  This time, we are changing up a bit and having a Graduation Brunch for the family!  What fun, and what food!   We also hope it accommodates one graduating senior with her work schedule! HA! Got to make that money!

One item we will be serving is quite simple and quite delicious – these cini minis – or mini-cinis, whichever you prefer to call them.  And when they use refrigerated crescent rolls, you can’t get any easier than that.  Make some at your house and they will vanish – just like they will at our shindig.

Now the recipe is certainly a guide – add-subtract on any of the amounts below – make this your recipe with more or less of the flavors you like!  I have asked one of the kiddos to bring this for me to the shindig and she will certainly make the recipe how she sees fit!  And it will be awesome.

Cinni-Minis (or Mini-Cinnis) – you pick the name!

(double for a crowd!)

2 (8-ounce) cans refrigerated crescent rolls

6 tablespoons butter or margarine, softened

1/3 cup firmly packed brown sugar

¼ cup chopped pecans

1 Tablespoon sugar

1 teaspoon ground cinnamon

2/3 cup powdered sugar

1 Tbsp milk or half and half

¼ teaspoon almond or vanilla extract

1/8 teaspoon salt

Unroll crescent rolls and at this point you can either keep it in one long roll and pinch seams together, or if you work better with smaller portions, separate into 4 rectangles and press diagonal perforations to seal.  

Stir together butter and next 4 ingredients; spread evenly over 1 side of each rectangle.  Roll up jellyroll fashion, starting at long end.  Gently cut eachlog into 1-inch thick slices (makes about 6) using a serrated knife.   Place rolls, ¼ inch apart, into 2 (8-9nch) greased cake pans.  Bake at 375 degrees preheated oven, for 5-18 minutes or until golden.  Stir together the powdered sugar and remaining ingredients.  Once the rolls have cooled for about 5 to 10 minutes, drizzle over warm rolls.   – If you like more icing, just make more and coat those babies!   Eat and enjoy!


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