1/4 cup granulated sugar
2 teaspoons ground cinnamon
1 can (8 oz) Pillsbury™ refrigerated crescent rolls
2 tablespoons butter, melted and cooled
1/4 cup powdered sugar
1/2 to 1 teaspoon milk
1 - Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In small bowl, mix granulated sugar and cinnamon; set aside.
2 - Unroll dough on work surface; press into 15x9-inch rectangle. (If using crescent rolls, press seams together.) Spread melted butter evenly over dough to within 1/4 inch of edges. Sprinkle with cinnamon sugar mixture.
3 - Roll dough up starting at one long side; pinch seam to seal. Using sharp knife or pizza cutter, slice dough lengthwise all the way through.
4 - Keeping cut sides up, bring ends together, twisting dough together and spiraling into 5 1/2-inch circle. Place on cookie sheet.
5 - Bake 27 to 30 minutes or until deep golden brown and dough is baked through center. Cool 10 minutes; remove from cookie sheet. Cool at least 10 minutes before serving.
6 - In medium bowl, mix powdered sugar and 1/2 teaspoon of the milk until smooth, adding additional milk until thin enough to drizzle. Using fork, drizzle on top of crescent twist.
Recipe from Pillsbury