1 can organic crescent roll dough
6 tablespoons butter, melted
3 tablespoons sugar
1 tablespoon cinnamon
1/4 cup finely chopped walnuts
1 tablespoon turbinado sugar
- Spray 8 cups of a muffin pan with cooking spray and heat the oven to 375°F.
- Lightly dust a work surface with flour. Remove the crescent rolls from the can and lay them out in one large rectangle on top of the flour. Press the seams together and roll the dough out to flatten it a bit with a rolling pin.
- Brush the dough with the melted butter. Reserve about a tablespoon to drizzle on top of the rolls. Mix the sugar and cinnamon together in a small bowl then sprinkle evenly over the dough. Top with the walnuts. Roll up starting at the long edge. Cut the roll in half. Cut the halves in half and then the quarters in half, to end up with 8 rolls.
- Place the rolls in the sprayed muffin cups. Sprinkle the tops with the turbinado sugar and drizzle the remaining butter over the tops. Bake for 20 minutes. The tops should be a nice golden brown. Let cool a few minutes before serving.