Another great recipe from Taste of Home. With everyone sick in the house, breakfasts have been pretty quick and easy consisting of cereal or toast, but I wanted to make something a little nicer today without having to spend too much time in the kitchen.
These were super easy and quick to make and they're really good. BTW, you may want to double the recipe.
CINNAMON TEA ROLLS
1 tube (4 ounces) refrigerated crescent rolls
1 tablespoon sugar
1/8 teaspoon ground cinnamon
1/4 cup confectioners' sugar
1-1/4 teaspoons orange juice
Unroll crescent dough into one rectangle; seal perforations. Combine sugar and cinnamon; sprinkle over dough.
Roll up jelly-roll style, starting with a short side; pinch seam to seal. Using a serrated knife, cut into four slices.
Place rolls, pinched side down, in ungreased muffin cups. As you can see I just put mine on a cookie sheet.
Bake at 375° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. In a small bowl, combine confectioners' sugar and orange juice; drizzle over rolls.
