MINI CINNAMON ROLL WREATH

 From The Pampered Chef -this was fun and festive - I confess we had a lot of other brunch items and not as much was eaten and in the throws of entertaining I did not remove them off stone until hours later. They were awesome as a delicious cinnamon swirl cookie!

2 packages (8 oz/235 g each) seamless crescent dough, divided 

2 tbsp (30 mL) butter 

1/4 cup (50 mL) granulated sugar 

1 tsp (5 mL) Korintje Cinnamon 

1 cup (250 mL) powdered sugar 

1 tbsp (15 mL) milk 

Optional garnish : Maraschino Cherries

Directions 

1. Preheat oven to 375°F (190°C). Unroll one package of crescent dough onto lightly floured Pastry Mat. Using Baker’s Roller™, roll out dough slightly into a 9x14-in. (25-35-cm) rectangle. Repeat with other crescent dough. 

2. Brush melted butter evenly over dough. Combine granulated sugar and cinnamon and sprinkle evenly over dough. 

3. Starting on the short side, roll each piece of dough into a 9-in. (23-cm) log, pinching seams to seal. Transfer dough to a large cutting board and cut each roll into 16 slices (32 rolls total) with serrated knife. 

4. To create the inside ring of the wreath, arrange 11 slices in a slightly overlapping circular pattern on the Large Round Stone . Arrange remaining 21 slices outside of the first ring, slightly overlapping each other but not touching the first ring. 

5. Bake 18-20 minutes or until rolls are golden brown. Remove from oven; let cool 10 minutes. Meanwhile, for glaze, mix powdered sugar and milk until smooth. Spoon into a small resealable plastic bag. Trim a small corner off the bag; drizzle over warm rolls. Serve warm.