| | Directions | | Preheat oven to 375°. Grease cookie sheet. In small bowl, combine first 3 ingredients. Separate crescent dough into 4 rectangles; firmly press perforations to seal. Spread 2 rectangles with margarine, sugar, cinnamon mixture. Place remaining 2 rectangles over sugar mixture; lightly press together. Cut each rectangle crosswise into 8 strips. Twist each strip tightly several times, seal ends. Place strips on prepared cookie sheet. Bake 10-15 minutes. Immediately remove from cookie sheet. Spread combined glaze over warm twists. |
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| Ingredients | | - |  | 1/4 cup brown sugar, firmly packed |
| - | | 2 tablespoons margarine, softened |
| - | | 2 teaspoons cinnamon |
| - | | 1 can Pillsbury Quick Crescent Rolls (8 ounce can) |
| - | | Glaze |
| - | | 3/4 cup powdered sugar |
| - | | 1 tablespoon margarine, melted |
| - | | 1 tablespoon water |
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