Cinnamon-Swirled Crescent Rolls

Prepare

1. Line a large rimmed baking sheet with parchment paper and set aside. If you don't have a large baking sheet, line 2 smaller ones with parchment. Preheat oven to 375°F.

Unroll the dough

1. Open each package of crescent roll dough, then unroll onto a cutting board or other flat surface and separate them into triangles. If using Pillsbury, there are perforated lines you can use as a guide.

Mix the butter

1. In a small mixing bowl, add the softened butter, brown sugar, and ground cinnamon. Stir and mix to combine them well.

Roll the crescents

1. Spread the filling evenly on top of all of the triangles of dough. Roll the dough, starting with the wide end of the triangle, into traditional crescent roll shapes.

Bake

1. Add crescent rolls, seam/pointy side down, onto the prepared baking sheet.
2. Bake in preheated oven for 9-11 minutes, or until golden brown and puffed up. Remove from oven and leave crescent rolls on baking sheet.

Glaze

1. In another small bowl, add powdered sugar, then whisk well to remove any lumps. Add heavy cream (or milk or water), and whisk until smooth and glossy.
2. The exact consistency of the glaze is up to you: for a thinner glaze, add more liquid, and for a thicker glaze, add more sugar.
3. Drizzle glaze over the top of baked crescent rolls, then serve warm. You can also wait and drizzle the glaze after the crescent rolls have mostly cooled if you'd like.