Cinnamon Crescent Twists

I made these this morning and they were do good. Super easy, quick and I had everything on hand. Enjoy.

1 package (8 ounces) refrigerated crescent rolls- I doubled the recipe
1/4 cup packed brown sugar
2 tablespoons butter, softened
1 teaspoons ground cinnamon

Glaze:
1/4 cup confectioners’ sugar
1 tablespoon butter, melted
1 to 1-1/2 teaspoons hot water


Separate crescent roll dough into four rectangles; press seams to seal.


In a small bowl, combine the brown sugar, butter and cinnamon; spread over two rectangles. Top with remaining two rectangles.


Starting from a long side, cut each rectangle into three strips. Twist each strip several times; seal ends together.

Place on greased baking sheets. Bake at 375° for 12-14 minutes or until golden brown.


Immediately remove to wire racks. Combine glaze ingredients; brush over warm twists.

Cinnamon Roll Pancakes

Both my kids love pancakes and cinnamon rolls. This recipe serves both purposes. It took a few more steps than the normal add water mixes but was soooo worth it!

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.

Yield: 4 cinnamon roll pancakes or 8 small cinnamon roll pancakes

Mini Root Beer Float Cupcakes

I want to buy a bunch of shot glasses just to make this recipe. So cute!

1 pkg. Betty Crocker Vanilla Cake Mix
1 Tbsp. Root Beer Extract (in the spice aisle w/ the other extracts)
1 can Root Beer (you can use diet to cut the sugar)
Creme Roulee wafer cookies
Vanilla Icing (storebought or your favorite recipe)
Red Mini Gumballs (or M & M's or other red candy)
Clean votive candle holders or shot glasses

Directions:
Preheat oven to 350 degrees. Place 1 Tbsp. root beer extract in 2 C. measuring cup (you'll have extract left over for another batch!:)). Fill cup with Root Beer until it reaches 1 1/2 C. (you'll have just a taste of root beer left in your can). Add to cake mix and stir well.

Place shot glasses/votive holders on a baking sheet and spray with nonstick cooking spray. Fill 1/2 full with cake batter and bake at 350 degrees for 18-22 minutes until done. Remove from oven and let cool completely.

Cut creme roulee wafers in half.

Put vanilla icing in canvas bag w/ star tip (or you can just put it in a ziploc baggie and snip off one end). Pipe a dollop of icing onto each cupcake, top with a gumball and half of a wafer cookie. Serve or refrigerate until needed.

Makes 32