This recipe is very near and dear to my heart. Each time I go home to visit my folks, my mom always knows to make me these cinnamon rolls. Some things are always better with the places and people nearest to you, but I think you will learn to love this quick and easy recipe as much as I do. My mom doesn't really have measurements for this, so I made sure to take lots of pictures of the process and I made guesses as to the amount of each ingredient used.
Mom’s Cinnamon Rolls2 cans of Pillsbury un-perforated crescent rolls
About 4 to 6 tablespoons softened butter
About 4 to 6 tablespoons sugar
About 4 to 6 teaspoons cinnamon
About 4 to 6 tablespoons of pecans (if desired)
Lightly flour working surface. Unroll one can of crescent rolls to working surface.
Spread about 2 to 3 tablespoons of butter to cover top of roll, repeat process with 2 to 3 tablespoons sugar, 2 to 3 teaspoons cinnamon, and 2 to 3 tablespoons pecans, as shown above.
Begin to roll dough lengthwise, placing seem side down. Slice into 1 inch rolls, making around 19 rolls per sheet. Repeat steps with second roll of crescent dough.
Place rolls in a round baking dish. Bake at 350 degrees for 23 to 25 minutes, or until golden brown. Let rolls sit for 5 to 10 minutes to cool. In the meantime, making icing.
Icing2 cups powdered sugar
2 to 3 tablespoons milk
Combine powdered sugar and milk until desired consistency.
Spread icing all over rolls. Serve immediately.