Decadent Sweet Crescent Rolls

Start by making the crescent roll dough Combine the flour, sugar, dry yeast, and salt in a large mixing bowl. Gently stir in the warm milk, egg, and softened butter. Mix until the dough comes together. Knead the dough on a floured surface for about 8 minutes, until it is smooth and elastic. If the dough is too sticky, add a little more flour. Place the dough in a greased bowl, covering it with a damp cloth. Let it rise in a warm place for 1 hour, or until it has doubled in size.

Prepare the sweet filling while the dough is rising In a small bowl, mix together the granulated sugar and ground cinnamon. Set aside.

Assemble the crescent rolls Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. After the dough has risen, punch it down. Then, divide the dough into two equal parts. Roll each part into a 12-inch circle on a floured surface. Brush each circle with melted butter, then evenly sprinkle the cinnamon-sugar mixture over the top. Cut each circle into 12 wedges. Roll up each wedge starting from the wider end, forming a crescent shape. Place the rolls on the prepared baking sheet, with the tip of the roll tucked under to prevent unrolling during baking. Bake for 12-15 minutes, or until golden brown.

Prepare the glaze While the rolls are baking, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth.

Finish the sweet rolls Remove the rolls from the oven and immediately drizzle them with the glaze. Allow them to cool slightly before serving.