Ingredients
8ozcrescent roll dough
¼cupunsalted butter,melted
¼cupBetty Crocker Supermoist white cake mix,or yellow, or any brand of white or yellow cake mix
¼cupsprinkles
2tbsplight brown sugar,or dark brown, packed
¾cupBetty Crocker Supermoist white cake mix,or yellow, or any brand of white or yellow cake mix, sifted
2tbsphalf and half,or milk
1tsphalf and half,or milk
extra sprinkles,for decorating
Preparation
Preheat the oven to 350 degrees F. Spray 16 tins of a mini muffin pan with nonstick spray. Set aside.
Roll out half of the dough or 4 triangles and close the seams together by pinching. Flip over and pinch those seams together as well.
Sprinkle the dough with half of the sprinkles and smooth out with a rolling pin.
Brush dough with 1 tablespoon of melted butter and cover with 2 tablespoons of the cake mix. Brush 1 tablespoon of melted butter over the cake mix and sprinkle with 1 tablespoon of brown sugar.
Roll into a log and cut into 8 equal buns. Repeat with the other half of the crescent roll dough.
Place 16 buns into the prepared muffin tins.
Bake for 12 to 14 minutes or until the buns are lightly browned.
Whisk together the sifted cake mix and half-and-half until fully combined. Add more or less half-and-half, depending on desired thickness of icing.
Spoon over warm cinnamon buns and top with sprinkles. Enjoy!
