# Compromise or abomination? Tomorrow will tell.

**URL:** <https://boards.straightdope.com/t/compromise-or-abomination-tomorrow-will-tell/385503>\
**Category:** Cafe Society\
**Created:** [December 25, 2006, 3:07am UTC](https://boards.straightdope.com/t/compromise-or-abomination-tomorrow-will-tell/385503 "2006-12-25T03:07:18Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![freckafree](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/freckafree/32/3050_2.png) [@freckafree](https://boards.straightdope.com/u/freckafree)\
**Post date:** [December 25, 2006, 3:07am UTC](https://boards.straightdope.com/t/compromise-or-abomination-tomorrow-will-tell/385503/1 "2006-12-25T03:07:18Z")

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The Christmas breakfast tradition of my childhood was mom’s sweet rolls, accompanied by link sausage.

The sweet rolls were baked from a dough pretty close to a standard crescent roll dough. Brush the triangles with melted butter, sprinkle with brown sugar, roll up and bake. While warm, ice with a glaze made of confectioner’s sugar, melted butter, and a drop or two of milk.

Oh, damn, they were good, but they held for a day or two, at most. I have made them from mom’s recipe in times past. The yield of the recipe is approximately a metric ton, which is fine when you’re feeding your huge Catholic family and all your teenaged kids’ friends, but for a family of two adults and a kid who doesn’t like sweets all that much, it’s not very practical.

So, I have in my fridge a tube of refrigerated crescent rolls, and tomorrow I’m going to see what the result is using those as the base.