Cinnaroll Holiday Wreath
Prep Time: 25 Mins
Yields: 18 rolls
Ingredients:1 package Big and Flaky Crescents
8 tbsp. butter softened
2 tsp. ground cinnamon
3 tbsp. sugar
1 tbsp flour
1/3 cup finely chopped walnuts,
Instructions: Preheat oven to 350°. Lightly grease a cookie sheet or line with parchment paper.
Gently unroll Crescent dough onto a lightly floured board and separate into 3 rectangular sections (each having 2 triangles). Press the seams of the triangles together to achieve 3 rectangles. Place dough pieces on a foil lined cookie sheet and freeze for 5 minutes.
Mix the butter, cinnamon, sugar, and flour together in a small bowl until smooth. Remove the dough from the freezer. Divide the mixture by 3 and spread each piece of dough evenly with 1 part. Sprinkle with nuts if desired. Tightly roll up each piece beginning at the shorter end of the rectangles. Freeze the rolls again for 5 minutes just until firm so that they are easier to cut.
Cut each roll into 6 -1" pieces. Set the buns, 2 inches apart, onto the greased cookies sheet. Bake the cinna-rolls for 12-16 minutes. Allow to cool 15 minutes before forming wreath.
Arrange the cinna-rolls on a plate in a wreath pattern. Drizzle with Betty Crocker White Cookie Icing and Sprinkle with Holiday decors.