Dec 14 2008
Cinnamon Rolls Extra Gooey
2 Packages Pillsbury Crescent rolls.8ct
16oz tub of Mascarpone Cheese
Cinnamon Powder or Ground with Sugar mix
Confectioner’s Powdered Sugar
Plenty of spread able butter
2 cups flour
Flour your preparing surface vigorously and unroll your crescent roll dough.
(HAHAHA and you thought we were going to use it normally)
Butter the heck out of the dough that is face up.
Spread your Cinnamon sugar all over, as thick as you want.
Roll it back into the shape you started with as the dough came from the can.
Now use your AWESOME imagination and brain to measure thickness of your new cinnamon rolls. But careful, they will expand when they cook.
Now they are cut, place them on a cookie sheet of your choosing non-stick is my favorite
While cooking till a crisp golden brown at 325 degrees for 8-10 minutes (please keep an eye on them though.) Bring your Mascarpone and Powdered Sugar to your mixer.
No Mixer like ME? Use a good round bowl and a Wisk. Please put your Mascarpone in the bowl first and begin loosening with your Wisk slowly adding your Powered sugar.
As it comes together heat it up in a pot for two minutes and when it is done becoming gooey and yummy your new cinnamon roll are done.
DING hahahaahh
Now just pour your yummy gooiness of Mascarpone and sugar all over your rolls and let cool.
For Christmas you could sprinkler some red and green Santa’s or snowflakes on them, JUST A HINT
