I was wanting a cinnamon roll the other day but since there are just two of us, I really didn't want to bother making regular cinnamon rolls so I found a tube of crescent rolls in the refrigerator and thought, hey, why not?! I know, you are wondering where the maple fits in with these, but when traveling to Oregon (years and years ago) we came upon a little diner in Sutherlin, Oregon called the Dew Drop Inn and they served the best cinnamon rolls I have ever had, their secret, maple glaze on top. So now, whenever I make cinnamon rolls, I just have to top them with that fantastic maple glaze.
Mini Cinni Maple Bites
1 tube refrigerator crescent rolls
butter or margarine, softened
1/4 cup sugar
1 tsp. cinnamon
Preheat oven 350 degrees. Roll out dough into 4 rectangles, pressing diagonal seams together. In a small bowl combine sugar and cinnamon and blend well. Spread a thin layer of margarine or butter leaving about 1/4" on one end without the spread (so that they will seal when rolled up). Sprinkle about two teaspoons of the sugar blend over each rectangle avoiding the strip without the spread. Roll up each rectangle from short end to the other end with the bare edge and press the seam to seal. Tap edges with your hands and roll the log to compact together. Repeat with all of the rest until you have 4 logs. Cut each log into about 5 even pieces. This step is optional, but if you have read some of my other posts, I usually always use parchment paper lined cookie sheets to bake on. Place the individual pieces onto a cookie sheet leaving about 1 to 1 1/2 inches for spreading. Bake for 11 to 13 minutes or until golden brown. Drizzle with maple glaze (recipe below).
After all of your mini cinnamon rolls have been baked (I cooked two tubes worth), make this yummy maple glaze and drizzle over the rolls.
1 1/4 cup powder sugar
2 Tbsp. butter, melted
1-2 Tbsp. hot tap water
1/2 tsp. maple flavoring (not maple syrup)
In a medium bowl, add powder sugar, butter, maple flavoring, and 1 tablespoon water and mix well. If it is too thick, add more water until it forms a medium thick glaze. I find at this point, put a plastic baggie into a glass and pour glaze into it and snip off a tiny corner and drizzle over each of the rolls. You can do this or spoon over each roll but work quickly because the glaze will set up and dries quite quickly.
|Lay out dough and separate into 4 rectangles pressing together diagonal seam and spread with butter leaving one short edge "naked"|
|Sprinkle about two teaspoons of sugar mixture over each rectangle avoiding the "naked" edge.|
|Roll short edge to the naked edge.|
|Cut each log into 5 even pieces.|
|Lay pieces cut side up onto cookie sheet and bake for 11-13 minutes or until golden brown.|
|Mix maple glaze together and I prefer to use a plastic bag to drizzle glaze onto the rolls. Just snip off a tiny corner (you can always make the cut bigger but you cannot make smaller)|
|Drizzle glaze over each roll|
|Allow glaze to dry and store in an air tight container (if they last that long).|