Cinnamon Crescents

Gail Welch

By
@sugarshack

I've made homemade cinnamon rolls before from my yeast roll recipe. I decided to try to make them using canned crescent roll dough and they turned out delicious. Now, it's a snap to have fresh hot cinnamon rolls for breakfast or anytime without the wait.

Rating:
★★★★★ 4 votes
Comments:
Serves:
4
Prep:
5 Min
Cook:
15 Min

Ingredients

1 can(s)
crescent rolls 8 ct.
3 Tbsp
butter, melted
4 Tbsp
sugar
1 Tbsp
cinnamon
1/4 c
pecans, chopped (toasted) optional
1/4 c
raisins, optional

ICING

3/4 c
powdered sugar
2 1/2 tsp
milk

Step-By-Step

1Preheat oven to 375F. Prepare baking pan with non-stick cooking spray.
2On parchment or waxed paper lightly floured:
Unfold each crescent and flatten with rolling pin or hands maintaining triangle shape.
3Melt butter in microwave. Set aside. Mix cinnamon and sugar together. Set aside.
4With pastry brush, spread melted butter over each triangle. Sprinkle about 1 teaspoon of cinnamon/sugar mixture over butter. OPTIONAL: Add chopped pecans and/or raisins if desired. Pecans may be toasted, if desired.
5Starting with wide end, tightly roll dough finishing up at narrow end, forming crescent shape.
6Bake at 375F for 12-14 minutes.
Meanwhile make ICING. Combine 3/4 cup powdered sugar and 2 1/2 tsp milk. Mix until smooth. Icing will be thick. Spread on crescents while hot/warm.

About this Recipe