Cinni-Mini

I am loving the Olympics. I wish this happened every year! So exciting! My favorite event is the gymnastics. I was completely shocked when Alicia Sacramone fell on balance beam and then again on floor. However, the deficit from uneven bars just due to the Chinese difficulty was already so large, who knows if perfect routines would have changed the overall results. I'm still excited that they won silver (picture from NBCOlympics.com). The gymnastics program here has gone from not winning medals to always being on the stand somewhere. Now I'm looking forward to the all-around. Maybe we'll have a 1-2 finish? Could be fun...pending results, I have a recipe to give after that even. But today, in honor of the little pixies, I have a fun breakfast dish. It's a quick way to make cinnamon rolls with a big of a different feel. They're called cinni-minis and they are GREAT! CINNI-MINIS
2 cans of crescent rolls
6 T butter/margarine, softened
1/3 cup brown sugar, packed
1 T cinnamon
1/4 cup sugar
1/3 cup chopped pecans, optional
confectioner's sugar

Preheat oven to 350 degrees F. Mix together the softened butter, sugars, cinnamon, and nuts. Open crescent roll pack. Pull out one rectangle of rolls (there will be four of these per pack of rolls) and press together the perforated seam. Spread 1/8 of butter mixture over the rectangle. Roll up pastry style down the long edge. Cut with a serrated knife; you should get between 6 and 8 rolls per rectangle. Place rolls in a greased, round cake pan. Repeat with remaining crescent dough. When pan is full, place in oven and bake for 12-15 minutes or until golden. Remove pan from oven and allow to cool. Meanwhile, put confectioner's sugar in a bowl and add enough water (or milk) to make a medium-thick icing. When rolls have cooled, pour icing over the rolls. Enjoy!