No time for cute Easter sweet rolls for brunch? No worries! This sweet rolls recipe starts with refrigerated crescent roll dough and it goes together in minutes! So pretty for the Easter breakfast table!
0 Heat oven to 375°F.
1 Line cookie sheet with cooking parchment paper.
2 Unroll dough sheet onto cutting board, and reshape into 12x8-inch rectangle.
3 With sharp knife, starting on short edge, cut dough into 8 (12-inch) strips.
5 Make small loop on one end of the strip, creating short tail and long tail of dough.
6 Wrap long tail of dough around loop 2 to 3 times.
14 Press the end into the wreath to securely attach it.
13 Place on prepared cookie sheet. Repeat with the rest of the dough.
16 Brush with 1 tablespoon of butter and add sprinkles.
7 Bake 9 to 12 minutes or until golden brown and done.
8 Remove from cookie sheet and place on a cooling rack.
9 Cool completely, about 30 minutes.
10 In small bowl, mix powdered sugar, melted butter, vanilla and cream until smooth.
11 If necessary, add additional cream to make frosting smooth and spreadable.
15 Separate the frosting into small batches and color with different colors of food coloring if desired.
12 Spoon 1 heaping tablespoon of frosting into center of each wreath; top with chocolate eggs and additional sprinkles.
