Glazed Cinnamon Twists
1 tube refrigerated crescent rolls (8 per tube)
1/4 cup sugar
2 TBSP margarine
1 tsp cinnamon
1 recipe cinnamon glaze (see below)
Directions:
Pre-heat oven to 425 °F. In a small bowl, combine sugar and cinnamon until well blended; set aside. Melt margarine; set aside. On a lightly floured surface, roll each crescent into a 12" rope, then cut in half (into 6" ropes). Bring ends of each rope together and pinch to form a circle. Dip each circle in melted margarine; then dip into the sugar/cinnamon mixture. Twist each circle to form a "figure 8." Place on an ungreased cookie sheet or on a cookie sheet lined with parchment paper. Bake on the second rack of the oven for 8-10 minutes.
Cinnamon Glaze Recipe
3/4 cup margarine
3/4 cup packed brown sugar
1/2 TBSP vanilla
1/4 tsp salt
Confectioner's sugar
Directions:
In a medium sauce pan, melt butter, brown sugar, salt, and vanilla; bring to a boil. Remove from stove-top and pour into a medium sized bowl. Beat with an electric mixer, adding confectioner's sugar until well blended and you reach your desired glaze consistency. Drizzle glaze over warm cinnamon twists.
