(by Shirley McNevich)
2 TBSP white sugar
1 tsp. cinnamon
1 - 8oz. can Pillsbury refrigerated crescent dinner rolls
2 TBSP butter (melted)
In a bowl add white sugar and cinnamon--stir to mix. Open the roll package. Separate the dough into 4 rectangles. Use your fingers to press down on each rectangle (one at a time) until it's about 4" x 6" in size. Once all four rectangles are that size, brush the whole top of TWO of the rectangles with the melted butter. Sprinkle HALF of the cinnamon mixture over the two buttered rectangles. Carefully place the plain rectangles on top of the cinnamon rectangles. Lightly press the edges all the way around the doughs, then brush the plain tops with more melted butter. Use a sharp knife to cut each rectangle lengthwise into 6 long strips. Hold both ends of one strip at a time, twist the strip 3 times and place the twisted strip on a greased cookie sheet. Repeat with all strips. Bake at 375 degrees 9-12 minutes or until nice and brown. After removing them from the oven, brush all of the twists with more melted butter and sprinkle the remaining cinnamon mixture all over the tops.