I am a bonafide chocolate lover, but in my heart lies a special place for cinnamon. There is nothing like the scent of cinnamon and nutmeg and brown sugar floating in the air. My son loves cinnamon too. As a matter of fact, he always has a hankering for McDonalds Cinnamelts. He actually made a bet with me that my Cinnamelts would not top the ones he always craves from McDonalds. And you know who won the bet. Right?
If you are looking at the photo above and you want to lick the screen, go ahead and run to the store and get the ingredients. When you put these delicious treats in the oven, you might make a few new friends because the heavenly scent of cinnamon is intoxicating and might tempt your neighbors or anyone passing by your house:-)
I wanted to make this quick and delicious, so instead of my usual dough that requires yeast, mixing dough, kneading and letting it rise, I chose to use crescent rolls for a great shortcut
The finished product has lots of cinnamon and a hint of brown sugar. These pull apart treats will tantalize your taste buds.
These are quite delicious with the cinnamon brown sugar combination, but you can further elevate the flavor by mixing a little pure maple syrup with cinnamon and melted butter and drizzling over the dough before baking. Delish!
While the cinnamelts are still warm in the pan, they get a generous blanket of cream cheese icing
You know you want this
It's ok if you lick the plate when your done. I won't tell anyone, It'll be just between me and you. I licked the plate and the frosting bowl. And since I am confessing, I also devoured the cinnamony brown sugary puddles that were left in the baking pan. Is that bad?
2 Cans Pillsbury Crescent rolls
3 Tablespoons cinnamon
1 Tablespoon brown sugar
1 teaspoon white sugar
1 tablespoon melted butter
1/2 cup pure maple syrup
For the glaze
1/4 cup butter softened
1/4 cup cream cheese
1 1/2 cups powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract
Preheat oven to 350 and generously grease a 12 cup muffin tin with butter or nonstick spray (I prefer butter). Open up the crescents and cut each triangle into approximately 3 pieces. Roll each piece of dough into small balls that are a little smaller than a golf ball.
Mix the brown sugar, white sugar and 2 tablespoons of cinnamon. Roll each ball into the mixture until well coated. Melt the butter and mix with the remaining cinnamon and maple syrup.
Put 4-5 balls in each muffin tin and drizzle with the syrup mixture until the balls are slightly covered. Bake for 15-20 minutes until golden brown.
For the glaze, mix all ingredients until smooth. Drizzle glaze on cinnamelts while they are warm.