Cinnamon Rolls
2 cans refrigerator biscuits
1 cup brown sugar
2 tsp. cinnamon
2/3 stick butter, cut into 20 little pats
Icing
2 cups powdered sugar
2-3 TBS Milk
1 1/2 tsp almond extract (I used vanilla)
Preheat oven to 400. Grease muffin pan. Place one biscuit in each tin, leaving the two tins in the middle unfilled. (You'll need two muffin pans or I used a cake pan) Combine brown sugar and cinnamon. Sprinkle a aspoonful of sugar mixture over each biscuit. Place a pat of butter on top of the sugar on each biscuit. Fill the 2 empty tins in the middle with a little water. Bake at 400 for 12 minutes.
Icing: Using an electric mixer, combine powdered sugar, milk, and extract until very smooth. using a spoon, remove the biscuits from the pan. Drizle icing over the biscuits. Serve warm. YUM!
2 cans refrigerator biscuits
1 cup brown sugar
2 tsp. cinnamon
2/3 stick butter, cut into 20 little pats
Icing
2 cups powdered sugar
2-3 TBS Milk
1 1/2 tsp almond extract (I used vanilla)
Preheat oven to 400. Grease muffin pan. Place one biscuit in each tin, leaving the two tins in the middle unfilled. (You'll need two muffin pans or I used a cake pan) Combine brown sugar and cinnamon. Sprinkle a aspoonful of sugar mixture over each biscuit. Place a pat of butter on top of the sugar on each biscuit. Fill the 2 empty tins in the middle with a little water. Bake at 400 for 12 minutes.
Icing: Using an electric mixer, combine powdered sugar, milk, and extract until very smooth. using a spoon, remove the biscuits from the pan. Drizle icing over the biscuits. Serve warm. YUM!
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