# What You Need:
→ Dough
01 - 1 can (8 oz) refrigerated crescent roll dough
→ Filling
02 - 2 tablespoons unsalted butter, softened
03 - 1/4 cup granulated sugar
04 - 1 tablespoon orange zest
05 - 1/2 teaspoon pure vanilla extract
→ Glaze
06 - 1/2 cup powdered sugar
07 - 1 to 2 tablespoons fresh orange juice
08 - 1/2 teaspoon orange zest, optional
# Directions:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a mini muffin tin.
02 - Unroll crescent dough on a clean work surface and pinch perforations together to seal, forming one large rectangle.
03 - In a small bowl, combine softened butter, granulated sugar, orange zest, and vanilla extract. Mix until well combined.
04 - Evenly spread orange filling mixture over the entire dough rectangle.
05 - Starting from the longer side, tightly roll the dough into a log. Using a sharp knife, slice into 12 equal pieces.
06 - Place rolls cut-side up on the prepared baking sheet or arrange in the mini muffin tin.
07 - Bake for 13 to 15 minutes until golden brown.
08 - While rolls bake, whisk together powdered sugar and orange juice, adding juice gradually to achieve a pourable consistency. Stir in orange zest if desired.
09 - Allow rolls to cool for 5 minutes, then drizzle with orange glaze and serve warm.
