Short Cut Cinnamon Rolls

This recipe uses ready-made croissant dough to produce petite sweet rolls that you can brag on, with lots better home-made taste than the refrigerated cinnamon rolls in the same display case. It's so easy I'm almost embarrassed to write directions.

First things first

🠞 Preheat Oven at 350°F (177°C), yes, a lower temperature than package directions.

🠞 "Butter" (Margarine, Veggie Oil, or, heck, bacon grease) an 8-inch by 8-inch  (20-cm by 20-cm) or larger baking sheet or pan.

Ingredients

✔ 1 8-ounce (226-grams) Refrigerated Crescent Dough Sheet

✔ 3 to 4 Tablespoons spreadable Margarine or salted Butter

✔ 3 to 4 Tablespoons Granulated or Brown Sugar, or mix 'em 

✔ 1 to 2 Tablespoons Ground Cinnamon

✔ Caramel Sundae Syrup

Directions

1. On a lightly floured surface, unroll the dough sheet.

2. Slather on margarine or salted butter evenly, leaving half-inch clear on one short edge.*

3. Sprinkle on sugar evenly, again leaving half-inch of short edge clear.*

4. Sprinkle on cinnamon evenly, again leaving half-inch of short edge clear.*

5. From opposite of clear short edge, roll sheet up toward clear short edge, rolling close but not tight, then pinch clean edge against roll to finish.

6. Cut roll into 1 to 1½ i-inch (2.5 to 3.8 cm) pieces. Wet knife blade before each cut. Makes 7 to 10 rolls.

7. Place on baking sheet or pan, close together will promote height and softer edges, well-spaced will promote spread and browner edges, but not by much either way, so don't agonize over it. Or do both.

8. Bake 15 to 20 minutes (longer than package directions) until golden brown.

9. Remove from oven, cool for a few minutes, then apply the caramel sauce. WARNING: If you apply too much caramel sauce, you may find it necessary to lick up the excess from the pan. Just sayin'. 

* Amounts can be varied to taste.

;^)