We have Megan Beimer, wife of a US Marine and Pillsbury Bake-Off's finalist, to thank for Rum Glazed Cookie Cream Buns which were inspired by her winning Chocolate Doughnut Poppers. Megan's recipe calls for sheets of seamless refrigerated dough and states that crescent rolls are a fine substitute.
Ninja Note: To avoid cookie cream oozing out of thin dough, blend the lines of the perforated crescent dough together well.
For the cookie cream buns:
1 can refrigerated crescent rolls
12 rounded teaspoons of cookie cream
2 tablespoons melted butter
For the glaze:
½ cup powdered sugar
4 teaspoons rum
For the garnish:
6 or more of your favorite cookies
Preheat an oven to 350 degrees. Place parchment paper on cookie sheets.
Unfurl refrigerated crescent rolls onto lightly floured wax paper atop a cutting board. (Or other flat sturdy surface.)
Pinch the perforated seams together.
Divide the dough into 12 rectangles with a pizza cutter.
Paint the edges of the rectangles with melted butter.
Drop a rounded teaspoonful of cookie cream into the middles.
Fold the edges to form a ball. Secure well to ensure no cookie cream seepage.
Place the balls, seam side down onto the cookie sheets.
Bake for 15 minutes or until golden brown.
Cool.
Whisk together the glaze ingredients.
Dip the cookie cream buns into the icing. Garnish with the crumbs of your favorite cookies.
(Pulse 6 or more of your favorite cookies in a food processor. OR place the cookies into a plastic bag and use a roller to crush the yummies into crumbs.)