1/2 cup packed brown sugar
1 tsp ground cinnamon
1/3 cup toffee bits
2 80z cans refrigerated crescent rolls
1 cup confectioners’ sugar
4 1/2 tsp milk
1/4 tsp vanilla extract
Cream together the butter, brown sugar and cinnamon. Stir in the toffee bits. Separate the crescent roll dough into 4 rectangles. Spread the toffee mixture on the dough and roll up. Cut into 1 inch pieces and place in a greased glass dish. Bake at 375 for 14 to 16 minutes.
In a bowl combine the confectioners' sugar, milk and vanilla extract. Mix until smooth and drizzle over the toffee rolls. Serve warm.
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