Ingredients
Scale
- Two 8-ounce tubes refrigerated Crescent Dough sheets
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 2 teaspoon ground cinnamon
- 1 large egg, lightly beaten
- 1 cup confectioners’ sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- Unroll one tube of dough onto one of the baking sheets and the other on the second baking sheet. Refrigerate both while you make the filling.
- Combine the butter, brown sugar and cinnamon in a small bowl. Mix together with your hands or a rubber spatula until completely combined.
- Cut each dough sheet into three rows of three rectangles, making nine rectangles.
- Place a generous portion of the filling on each rectangle, leaving about a 1/2 inch border. Place a single rectangle over each with filling. You should have 9 complete pastries.
- Brush the dough wih the beaten egg and use a fork to crimp the edges.
- Bake until golden brown and crispy, 15 to 20 minutes. Let cool for 5 minutes before icing.
- Put the confectioners’ sugar in a bowl. Stir in the milk and vanilla together in a serparate bowl, then slowly whisk the milk mixture into the sugar until thick but pourable.
- Drizzle the icing over the top of the pastries in a zig zag pattern. Serve warm.