Isaacs' Home Recipes Main Breakfast Recipes Mini Toffee Rolls

Mini Toffee Rolls

6 Tbsp butter, softened
1/2 cup packed brown sugar
1 tsp cinnamon
1/3 cup English toffee bits or almond brickle chips
2 tubes (8 oz each) refrigerated crescent rolls
1 cup powdered sugar
4-1/2 tsp milk
1/4 tsp vanilla

In a small mixing bowl, cream the buter, brown sugar and cinnamon
until light and fluffy.
Stir in toffee bits.
Separate each tube of crescent dough into four rectangles; seal perforations.
Spread evenly with butter mixture.
Roll up each rectangle jelly-roll style, starting with a long side.
Cut each into six 1" slices (optional - I just roll them up jelly-roll style and put them in the pan).
Place cut side down into 2 greased 8" square baking dishes.
Bake at 375 degrees for 14-16 minutes or until golden brown.
In a small bowl, combine the powdered sugar, milk and vanilla until smooth.
Drizzle over warm rolls.

*4 dozen

(Simple & Delicious - March/April 2008)