Instructions
- Open cans of crescent rolls and unroll each section on a lightly floured surface, being careful not to tear apart individual rolls. Pinch perforations to close. Roll out each section of four crescent rolls to a quarter inch depth, creating 4 long rectangles.
- Preheat oven to 350⁰.
- Prepare 8 x 8 inch baking dish by lightly spraying with butter flavored cooking spray.
- Melt butter in microwave. In mixing bowl, mix both sugars, cinnamon, ginger and 2 tablespoons zest. Drizzle ¼ cup melted butter in mix, stirring until incorporated.
- Brush surface of crescent roll sections with melted butter. Sprinkle sugar mixture on the surface, spreading until each rectangle is covered. Roll lengthwise and gently pat rolls to bind filling into rolls. Gently push ends of rolls until each one measures approximately 10 inches in length.
- Slice each roll to form 5 mini rolls each. Stand each mini roll in prepared baking dish, making five rows of four rolls in each row. Rolls will lean.
- Bake for approximately 20-25 minutes until tops are golden. Rolls will lean further while baking and form a pull-apart “loaf.”
- For glaze, whisk together powdered sugar, vanilla and butter flavoring until small lumps form. Whisk just enough orange juice in to form a pourable glaze. Whisk until no lumps remain.
- When baked, remove rolls from oven, and allow to cool on cooling rack for 5 minutes. Drizzle glaze over warm rolls until each one is well covered. Sprinkle remaining zest on top. To serve, use tongs and pull apart rolls individually. Serve warm!
Author
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.