Martha Stewart Protégé

Day 5 of Snow Jam/Snowpalooza/Snowmageddon/Snowpocalypse  2011 and I am honestly getting a little sick of it. Yes, it was pretty at first...actually, it was beautiful. Now, it's just an icy mess. Day 5 of no school which means we just may be in school until July...hoping they will give us July 4th off so I can do the Peachtree Road Race. Okay, I know I am exaggerating...but this is what happens when you've been cooped up at home for 5 days with only 2 small ventures to the outside world to rent/return Redbox movies. 

I am tired of eating cereal for breakfast so this morning I decided to actually cook something. I didn't want toast or eggs or grits or waffles so that meant I needed to get creative. I looked in the fridge to see what I had on hand...eggs, cheese, butter, cream cheese, crescent rolls, syrup, some fruit and veggies, leftover chicken tenders from last night (that I actually cooked), milk...the usual fridge staples. I figured I could make some kind of cinnamon rolls with the crescent rolls and that sounded pretty good to me....so I googled (yes, it's a verb in my book) "crescent roll cinnamon rolls" and found this simple recipe. If you know anything about me, you know I don't cook a lot. I don't like recipes that have 26 steps and call for ingredients that are unknown to me..much less that I don't know how to pronounce. This one fit all the criteria....simple known ingredients and simple steps. Quick, easy, and oh so delicious. 

Crescent Roll Cinnamon Rolls

*From www.cooks.com*

1 can refrigerated crescent rolls (8 count)

1/4 cup butter, softened (1/2 a stick)

2 tablespoons brown sugar

1/2 teaspoon cinnamon

1/4 cup raisins (optional)

Glaze

1 cup powdered sugar

2 tablespoons apple juice or milk

Preheat oven to 350 degrees. Combine brown sugar and cinnamon together in a small bowl. Separate the rolls into 4 squares and press the perforations together. Spread softened butter on each rectangle and then sprinkle sugar mixture on top. Sprinkle raisins, if you are using them. Roll up each rectangle and cut into 5 mini-rolls. Place each roll cut side down into the well of an ungreased mini-muffin pan. Bake for 15-17 minutes.

Spread glaze over warm rolls. 

Enjoy!

Fresh from the oven....

and with glaze.

Watch out Martha Stewart....you're not the only domestic chick in the world!