Mama's Mini-Cinnis

But the Lord is with me like a mighty warrior; so my persecutors will stumble and not prevail. Jeremiah 20:11

I have gotten this recipe from a few friends over the years and clipped it from Southern Living. I finally decided to try these...crescent rolls are on sale at Publix so I stocked up. They are so easy and DELICIOUS. The four of us ate a whole pan for breakfast this morning.

2 (8 oz.) cans refrigerated crescent rolls

6 T. butter, softened

1/3 C. firmly packed brown sugar

1/4 C. chopped pecans (optional)

1 T. sugar

1 tsp. ground cinnamon

2/3 C. powdered sugar

1 T. milk

1/4 tsp. almond or vanilla extract

1/8 tsp. salt

Unroll crescent rolls and separate each dough portion along center perforation to form 4 rectangles total. Press diagonal perforations to seal.

Stir together butter and next 4 ingredients; spread evenly over the tops of all the rectangles. Roll up jellyroll fashion. Gently cut each log into 6 (1-inch-thick) slices, using serrated knife. Place rolls, 1/4 inch apart into 2 greased round cake pans.

Bake at 375 for 15-18 minutes or until golden. Cool 5-10 minutes. Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.

Makes 2 dozen

Southern Living

Tips:

I cut the recipe in half for my family. You can make them the night before and bake the next morning. I even mixed up the icing and kept it in the fridge overnight and then microwaved it to make it runny the next morning. You can also bake them, let them cool and freeze them for later... although they are the best when fresh in my opinion.

Favorite Banana Bread

Teach me your way, O Lord; I will walk in your truth; Unite my heart to fear your name. Psalm 86:11

I'm a big fan of banana bread. Especially when I buy bananas and then forget to eat them all week and they are left looking a little pitiful. This is the perfect use for the super ripe ones! My kids eat this up for breakfast and I figure with the whole wheat flour and fruit perhaps it is not too bad for them?

1.5 C. whole wheat flour

1 tsp. baking soda

1/2 tsp. salt

1 C. sugar

1/2 C. butter, softened

1 C. mashed very ripe bananas (about 4 bananas)

1/2 C. sour cream

2 eggs

1 tsp. pure vanilla extract

1 tsp. ground cinnamon

1/2 C. chopped pecans (optional)

Optional Glaze:

1 C. powdered sugar

1 T. orange juice

Preheat oven to 350. Mix flour, soda & salt together. Beat sugar and butter in a mixing bowl at medium speed until blended, scraping down the sides. Stir in bananas, sour cream, eggs, vanilla & cinnamon. Add flour mixture gradually, beating until just blended. Spoon into 2 greased & floured, 5 by 9 loaf pans and bake for 50-60 minutes or until tops are brown and a toothpick comes out clean. Cool in pan on wired rack for 10 minutes. Remove and cool completely on wire rack.

If you want to glaze it, mix the sugar and orange juice until blended/ lumps are gone. Drizzle over both loaves after you take them out of the oven and while still in the pans. Then let them cool completely in the pan.

Yields: 2 loaves (Freeze one loaf or give away!)

Tables of Content

Tips:

The whole wheat flour is a must in this recipe. It gives it a rich, nutty flavor even when you leave out the pecans. Also, I'm just really into orange glaze right now which is why I added that. If you glaze it while still in the pan, it all oozes down the sides and coats them and makes it so yummy to eat. Toasted with butter is my personal favorite way to eat this! :)