Ingredients

For the cinnamon rolls:

• 1 can crescent rolls
• ½ cup (1 stick) butter, softened
• 1 tablespoon cinnamon
• ½ cup brown sugar, lightly packed

For the frosting:

• 1 8-ounce block cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons Kemps Milk

How to

For the cinnamon rolls:

• Heat oven to 350 F and butter a round cake pan.
• Unroll crescent roll dough onto a lightly floured surface. Layer each triangle slightly over the other in a two-by-four rectangle. Press to seal all edges together.
• In a small bowl, mash together butter, cinnamon and brown sugar. Spread over crescent roll dough — edge to edge.
• Starting on the long edge, tightly roll dough into a log and press to seal the edge. Using a serrated knife, slice into eight equal rounds.
• Place in prepared cake pan, rolls touching, and bake 18–20 minutes or until golden.

For the frosting:

• While the rolls bake, beat together cream cheese, powdered sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment until fluffy, about 3 minutes.
• Add in milk as needed to slightly thin the mixture.
• Once rolls are baked, let cool 5 minutes before coating in frosting.

Recipe and image provided by Half & Half magazine.