|
Instructions |
|
|
Heat oven to 375. Grease 13x9-inch pan. In small bowl, combine all roll ingredients except crescent rolls; mix well.
|
|
|
Unroll 1 can dough into 2 long rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press perforations and edges to seal. Spread with nut mixture. Unroll second can of dough and shape into 13x7-inch rectangle as directed above. Place second rectangle over nut filling.
|
|
|
Cut into eight 13-inch strips. Twist each strip 5 or 6 times. Form each strip into a coil. Place in greased pan.
Bake at 375 for 20 to 25 minutes or until golden brown. Immediately remove from pan.
|
|
|
In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.
|
|
|
Serving
Suggestions |
|
8 large rolls.
|
|
Originally Submitted
1/3/2012
|