Yesterday I was in a breakfast mood that didn’t include a Slim Fast Shake or cereal. Again. I was really craving cinnamon buns but had none in the house. So I peeked in the fridge to see what I DID have, and came up with a brilliant idea.
(I haven’t checked Pinterest yet to see if it exists already, be right back! Nope!! Moving on.) I did this two ways in my experimenting. I took 1 package of crescent rolls and half were separated into the regular triangles, the other half was halved again to form 2 squares. The square ones had to go back in the oven a couple times, so I really prefer the regular crescent ones.
1 package crescent rolls
cinnamon (maybe 1 tsp total)
8 Tbsp leftover maple cream cheese frosting (recipe to follow)
Preheat oven to 375 (or as directed on crescent roll package).
Separate crescents and sprinkle with cinnamon.
Squeeze about 1 Tbsp of frosting along big end of crescent.
Roll as normal.
Bake for 10 – 12 minutes.
Let cool (VERY IMPORTANT – those things are HOT!!!).
Also, I saved one for later and it was a little deflated but really very good. Like something from a pastry shop. SO good.
Maple Cream cheese Frosting
This is what I use on buttermilk cupcakes and top with bacon. I’m sure any other frosting would work too. Bet chocolate would be awesome! Oooh, or Nutella! Anyway…
1/2 C butter, softened
8 oz cream cheese, softened (I use 1/3 less fat and it is fine)
1-2 tsp maple flavor (near the vanillas)
4 C powdered sugar
milk as needed
Cream together butter and cream cheese. Add maple and sugar (in increments, otherwise you’ll wear it). Add 1 Tbsp of milk if needed for consistency.
I load mine into a gallon size zipper bag (held up by a big tumbler cup because it’s easy to spoon in that way), snip the tip and frost my cupcakes. I put the whole gallon bag into a smaller zip top bag to save any leftovers. This keeps quite a while in the fridge.