Since Jake has school and Tim has to work tomorrow, we'll be celebrating Valentine's day partly today. Jake made him a card, and helped me put together this easy and fun breakfast treat. From the get-go, I managed to buy the wrong rolls, mine didn't unwrap, so we cut them with scissors and cobbled them together. Also forgot that I used my supply of red food coloring at Christmas, so we left the icing white and went with red sprinkles. :) I ended up with 8 rolls using 2 tubes.
Sugar’s Pink Heart Cinnamon Crescent Rolls
Makes 5 rolls
- 1 (17-oz) tube Pillsbury Grands Flaky Supreme CINNABON Cinnamon Rolls
- 3 drops of red food coloring
- Red or pink cookie sugar
Preheat oven to 350° F
Open the container and unroll the buns half way. You want to keep the curl at one end and form a heart and a curl at the other end. Pinch the dough slightly at the bottom because when they bake they tend to spread out.
Bake in oven on lightly greased cookie sheet or line with a silicone-baking sheet for about 18 minutes or until golden brown but not burned.
Mix the icing from the package in a bowl with 3 drops of red food coloring. Spoon into a small plastic baggie. Cut a small hole in one corner of the baggie so you can pipe the pink frosting decoratively over the crescents once they are baked and cool.
When the rolls are cool to the touch you can ice them. I like to drizzle the icing on and angle and then sprinkle them with a little pink or red cookie sugar to give them a little sparkle.