Frank Vascellaro and his mother Rosalie head to the kitchen to whip together some delicious cinnamon rolls. Check out the recipe below.
1/2- stick Butter
1/2 cup Brown Sugar
2- Packages of Pillsbury Original Crescent rolls
1/2 Cup finely chopped Walnuts
Pam cooking spray
Mini muffin tins
Place the softened butter in a bowl and add the 1/2 cup of brown sugar.
Mix these two together thoroughly. Add one teaspoon of cinnamon. When butter and brown sugar and cinnamon are mixed, add the walnuts and mix again.
Open the crescent rolls and divide into rectangles on a cutting board.
Use a knife to spread the sugar/butter mixture evenly on the crescent roll.
The mixture should cover the dough evenly but shouldn’t be too thick.
Next, roll up the dough on itself — keeping it tight as you roll. Cut the dough in half then cut it in half again. This should yield four equal segments.
Spray some Pam in the mini muffin tins. Place one roll in each tin.
Bake for 12-15 minutes or until golden at 375. Don’t burn them. Enjoy.