Crescent Cinnamon Rolls

Happy Tuesday!  I started this post yesterday around lunch time, but didn't get very far due to bad storms coming thru our area again. More tornadoes and flooding.  I don't ever recall seeing so many tornadoes like this.  We are expecting more through out today and tonight.  I just pray that everyone will be okay.  I'm off work today due to power outage at my workplace, which is a first.  There's a lot of damage all around me, but we are safe with no damage.  There are so many people less fortunate....it's so sad to see.  I hope you aren't in the line of these storms!  If you are, I pray that you and your family will be okay!

I wanted to start out with a picture of one of my first roses to appear this year on my grandmothers rose bush.  My mom dug it up from my grandmothers house years ago and transplanted it at the side of our house.  It usually only puts out a few roses, but it looks like it is going to be loaded this year.  It is full of buds.  Yay!!!!  I don't have much of a green thumb, but most of that is because I always forget to water the plants.  I have vowed to do better this year and give all my plants water and love. :o)



Next up is a nut milk bag that I won from The Daily Raw Cafe.  The first thing that I am going to use the bag for is to make some almond milk.  I can't wait till my store bought almond milk is gone.  I've always wanted to make my own nut milk.  Have you made any kind of nut milk that you just love?

Saturday morning I made some cinnamon rolls out of crescent rolls.   They were so easy and very yummy.

First you separate the crescent rolls into their triangle shapes.

Next,  melt some vegan butter in a small bowl and brush a light layer of butter on each triangle.

Then, sprinkle brown sugar and cinnamon over the melted butter.  Press the brown sugar and cinnamon down onto the dough a bit, so it doesn't fall off while you are rolling them up.

Next, you want to roll the crescent rolls up as you would when you make normal crescent rolls.
Place the rolls on a non stick cookie sheet, and bake at 375 for about 12 minutes.  Just as you would for plain crescent rolls.

As the rolls are cooking, mix some powdered sugar with a little almond milk to make some icing to drizzle over the rolls.   The icing needs to be thin enough for drizzling.  It doesn't take much milk at all.  I probably used about 1/4 cup of powdered sugar with 3 or 4 tablespoons of milk.  I'm just guessing at that, because I didn't measure it.  I'm so used to just whipping the icing up that I didn't think about measuring. 
Let the rolls cool for about 5 minutes before drizzling with the icing.

I used to make these all the time for Tony, but hadn't in a couple of years.  I wanted something sweet and fast for breakfast Saturday, and I just happened to have crescent rolls in the refrigerator.  I wanted waffles, but seemed to be out of an ingredient for every recipe that I wanted to make...go figure....ha

Since I'm home today, I have time to get caught up on reading your blogs. Yay!!!  :o)

I hope everyone stays safe and out of harms way from these storms over the next few days!

~Peace~Love~Happiness~