Mini Toffee Rolls

 

6 tablespoon butter,softened
1/2 cup brown sugar

1 teaspoon ground cinnamon

1/3 cup English toffee bits

2 tubes (8 ounces each) refrigerated crescent rolls

1 cup confectioners' sugar

4-1/2 teaspoons 2% milk

1/4 teaspoon pure vanilla extract

Photo Courtesy of Taste of Home

In a small bowl, cream thebutter, brown sugar and cinnamon until light and fluffy. Stir in the toffee bits.

Separate each tube of crescent dough into four rectangles; seal perforations. Spread evenly with butter mixture. Roll up each rectangle jelly-roll style, starting with a long side.

Cut each into six 1-in. slices; place cut side down into two greased 8-in. square baking dishes. Bake at 375° for 14-16 minutes or until golden brown.

In a small bowl, combine the confectioners' sugar, milk and vanilla until smooth. Drizzle over warm rolls.

Yield: 4 dozen.