2 Tbsp sugar
1 tsp ground cinnamon
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
2 Tbsp butter, melted
Heat oven to 375. In small bowl, mix sugar and cinnamon; set aside. Unroll dough; separate into 4 rectangles. Press each to 6x4-inch rectangle, pressing perforations to seal.
Brush tops of 2 rectangles with some of the melted butter; sprinkle with about half of the sugar mixture. Top each with remaining rectangle; press edges lightly. Brush tops with melted butter.
With sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips. Twist each strip 3 times; place on ungreased cookie sheet.
Bake 9 to 11 minutes or until golden brown and crisp. Brush tops with any remaining melted butter; sprinkle with remaining sugar mixture.
What I did differently from the recipe:
Not much. I used a smaller can of crescent rolls because there are only two of us (eating solid foods) and we just wanted a light dessert. I didn't measure out the amount of cinnamon and sugar I used because I have a jar of cinnamon sugar on hand and I just poured it on there. In my opinion, you can't overdo the cinnamon sugar.
What I'll do differently next time:
More cinnamon sugar! I STILL didn't use enough! I'd sprinkle more on the outside as well.
Thumbs up! Too easy and a very light dessert or fast breakfast idea. I have a really good recipe somewhere for a sugar dip (like Domino's has for their CinnaSticks) and if I find that I'll post it to go with these. But don't be fooled, these are definitely "crescent churros", not churros from a vendor in New York. But they'll do.