Cake Mix Crescent Rolls Food

EASY MINI KING CAKES

Steps:

• Preheat the oven to 360 degrees F (182 degrees C). Spray the air fryer basket with cooking spray.
• Stir brown sugar, butter, and cinnamon together in a small bowl until smooth.
• Remove crescent roll dough from the can and separate into 4 rectangles. Press the seams together tightly to seal the dough.
• Spread butter mixture evenly over each rectangle, not going all the way to the edges. Start at the bottom of each long edge and roll tightly into a 10-inch log, sealing any open seams. Bring the ends of each roll together to form an oval shape, making sure you press tightly to seal so the filling doesn't ooze out in the air fryer and burn.
• Place one or two at a time in the prepared air fryer basket without overcrowding.
• Air-fry in the preheated air fryer for 5 minutes per batch. Remove to a wire rack and cool.
• Meanwhile, whisk powdered sugar and milk together until smooth. Divide mixture among 3 bowls. Add food coloring to each bowl.
• Drizzle icing over each cooled cake and decorate with sugar or sprinkles. Let icing dry before serving, about 10 minutes.

EASY CRESCENT CHEESECAKE ROLL DESSERT

Steps:

• Spray large pan with pam.
• Preheat oven to 375 degrees.
• Put one roll of crescent rolls in bottom of pan. Try to keep them seamed together.
• Cream sugar, cream cheese, and vanilla together.
• Spread over rolls.
• Put the other can of crescent rolls on top.
• Melt the butter and pour on top.
• Bake for 15 min or until the rolls are golden brown. (they need to be golden brown).

EMERIL'S QUICK KING CAKE

Steps:

• After opening the can of crescent rolls, unroll in one piece. With your fingers, press seams together to form one piece of dough.
• Mix together butter and cinnamon, gently spread over the dough.
• Mix together cream cheese and powdered sugar. Drop teaspoons over the top of the dough. Drop teaspoonfuls of pie filling (cherry, blueberry or peach) over the dough as you did the cream cheese.
• Starting on the long end, carefully roll the dough, horizontally, with the filling and cream cheese inside. Insert plastic baby at any place within the dough.
• Place on baking pan with the seam side down in a circle, pinching the ends together.
• Bake at 350 for 15-20 minutes or until golden brown.
• While the cake is baking, use the food coloring to dye the sugar.
• When cake is cool, pour icing over the top of the cake. Sprinkle with the colored sugar, alternating the three colors as you go around the circle.
• For icing: Combine 1 cup of powdered sugar, 1 tbsp lemon juice and 1 tbsp water until smooth.

CAKE MIX CRESCENT ROLLS

Steps:

• In a large mixing bowl, dissolve yeast in warm water.
• Beat in the flour, dry cake mix and salt (do not knead).
• Place in a greased bowl.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down; divide in half.
• Roll each portion into a 12-in. circle; cut each circle into 12 wedges.
• Roll up each wedge, beginning at the wide end; place point side down on greased baking sheets.
• Brush with butter.
• Cover and let rise until doubled, about 25 minutes.
• Bake at 350° for 12-15 minutes or until golden brown.

CRESCENT ROLL CHEESE COFFEECAKE

Steps:

• Preheat oven to 350 degrees.
• In a 10 inch cake pan,lay out the separated triangles from one crescent roll in a star pattern, with corners overlapping. Pat down in pan until the bottom is completely covered, and a little up the sides. It's nice if there are some points up the sides to lay over the topping.
• Put pan in oven for 4-5 minutes.
• From the second tube, take four crescents, roll them out and cut them in half the long way (so you have eight small triangles). Set aside.
• Beat cream cheese, sugar, flour and egg together. Stir in almond extract. Remove pan from oven.
• Pour the cream cheese mixture in the pan, gently smooth out.
• Fold over any points from the sides of the pan.
• Lay the additional pastry triangles around the cake like a spoke, with the thin points to the center.
• Sprinkle with 1 teaspoon sugar.
• Bake for 24 minutes, or until top is golden.
• Remove from oven, let sit for approximately 15 minutes.

CAKE MIX CINNAMON ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with the cake mix and 3 cups of the flour; stir to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 10x16 inch rectangle. spread the softened butter over the rectangle; sprinkle on brown sugar and cinnamon. Starting from one of the long sides, roll up the rectangle and cut into 1-inch wide rolls.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
• Pour the melted butter into a small bowl. Mix the white sugar and pecans in another small bowl. Dip the top of each roll in the melted butter, then in the sugar and pecan mixture, then place the topped rolls snugly into the prepared pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
• Bake in the preheated oven for 20 minutes, or until rolls are golden.

CONFETTI CAKE ROLL

Steps:

• Heat oven to 375° F (350° F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with cooking parchment paper. Spray with baking spray with flour. Place paper baking cups in 6 regular-size muffin cups.
• In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute. Pour 3 1/2 cups batter into pan. Divide remaining batter among 6 muffin cups.
• Bake 14 to 16 minutes or until cake springs back when lightly touched in center and cupcakes test done when toothpick inserted in center comes out clean. Immediately turn cake upside down onto clean kitchen towel sprinkled with 1/4 cup powdered sugar; peel away parchment paper. While still hot, carefully roll up cake and towel from narrow end. Cool rolled-up cake 10 minutes at room temperature, and then about 1 hour in refrigerator. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.
• Unroll cake carefully, and remove towel. Allow the end to remain slightly curled. Spread 1 container frosting evenly over cake's surface. Re-roll filled cake, wrap in plastic wrap and refrigerate 30 minutes.
• Pour 1 cup rainbow candy sprinkles in large pan with sides. Remove cake from refrigerator, unwrap and frost top and sides with 1/2 container frosting. Using spatula and one hand, lift cake into pan, and gently roll in sprinkles. Transfer cake to serving platter. Decorate with colorful picks and birthday candles. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.