This and that

Ipanema. The vegan caesar wrap. One of my best friends. The nicest kind of Friday lunch date.



For some reason it's only on Saturdays when I'm at work that I stay on a strong craving for sweets, and snacks, and anything that's not a real meal. Today that craving was met with these lovely bites.

Mini Cinnamon Rolls
Printable Recipe

Ingredients
Rolls:

• 2 cans crescent roll dough
• 6 tbsp Earth Balance light, softened 
• 1/3 cup firmly packed brown sugar 
• 1 tbsp sugar 
• 1 tsp cinnamon (or pumpkin pie spice) 

Icing:

• 2/3 powdered sugar
• 1 tbsp organic unsweetened vanilla Almond milk
• 1/4 tsp Simply Organic brand vanilla extract

Preheat oven to 375. Spray 8 inch cake pan with non-stick spray.
Mix together butter, brown sugar, sugar, and spices in a medium sized mixing bowl. Set aside.

Unroll dough with long side facing you. Spread half of butter mixture over your crescent roll dough. Roll up starting with long side in a jelly roll fashion. Using a serrated knife, cut your dough log into what should result in 12 slices. (This clearly varies depending on your cutting abilities.)

Repeat with other can of dough. Place into your cake pan. Bake for 15-18 minutes, until golden brown. Cool 5 to 10 minutes.

Stir together icing ingredients and drizzle over warm rolls. Enjoy!!!! Preferably with a soy dirty chai as you see I did today.