Cinnamon Crescent Rolls Food

SIMPLE CINNAMON CRESCENT ROLLS

Steps:

• Preheat oven to 350 degrees.
• Mix sugar and cinnamon together. Set aside.
• Seperate crescent rolls into triangles.
• Spread each triangle with a thin layer of butter or margarine.
• Sprinkle desired amount of cinnamon and sugar mixture over the buttered trinalges.
• Roll up each trianlge to make a crescent.
• Place on ungreased cooking sheet or in a glass baking dish.
• Bake rolls about 15 - 20 minutes or until golden brown.
• To make glaze, mix powdered sugar, milk and vanilla until blended together. You can add more or less milk to create desired consistancey.
• Drizzle glaze over warm (but not hot) rolls and enjoy.

CINNAMON CRESCENT TWISTS

Steps:

• Separate crescent roll dough into four rectangles; press seams to seal. In a small bowl, combine the brown sugar, butter and cinnamon; spread over two rectangles. Top with remaining two rectangles. Starting from a long side, cut each rectangle into eight strips. Twist each strip several times; seal ends together., Place on greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Immediately remove to wire racks. Combine glaze ingredients; brush over warm twists.

CINNAMON CRESCENT ROLLS

Steps:

• In a large bowl, combine 3 cups flour, yeast, sugar and salt. In a large saucepan, heat the butter, milk, shortening and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg yolks; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. In a small bowl, combine sugar and cinnamon; set aside. , Punch dough down. Turn onto a lightly floured surface; knead about six times. Divide dough into four portions. Roll out one portion into a 12-in. circle; spread with 2 tablespoons butter and sprinkle with 2 tablespoons cinnamon-sugar. Cut into 12 wedges. Roll up each from the wide end and place point side down 3 in. apart on ungreased baking sheets. Curve ends to form crescents. , Repeat with remaining dough, butter and cinnamon-sugar. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 15-20 minutes or until lightly browned. Remove to wire racks. Combine the confectioners' sugar, milk and vanilla; drizzle over warm rolls. Combine sugar and cinnamon; sprinkle over rolls.

STUFFED CINNAMON CRESCENT ROLLS

Steps:

• Preheat oven to 375°F.
• Combine sugar & cinnamon in a small bowl.
• Place cupcake liners in muffin tin.
• Spray liners with Pam.
• Separate rolls into 8 triangles.
• Place marshmallow into melted butter.
• Roll marshmallow into cinnamon/sugar.
• Place marshmallow on crescent roll.
• Pinch dough up around marshmallow.
• Encase.
• Seal seams by pinching.
• Dip the tops of dough into the butter.
• Then into the cinnamon/sugar.
• Place in muffin pan w/cinnamon/sugar side up.
• Bake at 375°F for 13-15 minutes.

CINNAMON CRESCENTS

Steps:

• Combine flour and baking powder in a large bowl; cut in butter until crumbly. Stir in milk and egg. Divide into three portions; shape each portion into a ball., Combine sugar and cinnamon; sprinkle a third over a pastry board or a surface. Roll one ball into a 12-in. circle; cut into 12 wedges. Roll up from wide edge. Repeat with the remaining dough and cinnamon sugar. Place rolls with point side down on a lightly greased baking sheets; form into crescent shapes. Bake at 350° for 16-18 minutes or until lightly browned (do not overbake)., For optional glaze, combine confectioners' sugar, cinnamon and milk until smooth. Drizzle over cooled crescents.

CINNAMON CHIP FILLED CRESCENTS

Steps:

• Heat oven to 375 degrees F.
• Unroll dough; separate into 16 triangles.
• Spread melted butter on each triangle, Sprinkle 1 cup cinnamon chips evenly over rolls; gently press chips into dough.
• Roll from shortest side of triangle to opposite point.
• Place rolls, point side down, on ungreased cookie sheet; curve into crescent shape.
• Bake 8 to 10 minutes or until golden brown.
• Drizzle with CINNAMON DRIZZLE.
• Serve warm.
• CINNAMON CHIPS DRIZZLE: Melt remaining 2/3 cup chips with 1-1/2 teaspoons shortening.

CRESCENT CINNAMON CHERRY ROLLS

Steps:

• In a small bowl, combine brown sugar and cinnamon; set aside. Unroll the crescent dough and separate into triangles. Brush with 1 tbls. butter. Sprinkle with 1 1/2 teaspoons brown sugar mix; top with the cherries.
• Roll up from the wide side. Place point side down on a greased baking sheet; curve ends slightly. Brush with the remaining butter; sprinkle with remaining brown sugar mix.
• Bake at 375*F. for 12-15 minutes or until golden brown. In a small bowl, combine the powdered sugar and enough milk to achieve drizzling consistency; then drizzle over the warm rolls. Enjoy!
• Makes 8 rolls.

CHOCOLATE CINNAMON CRESCENTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets. Whisk together 2 cups sugar and the cinnamon, reserve.
• Beat together 1 cup sugar, margarine, eggs, milk, flour, and baking powder in a large bowl to form a dough. Divide dough into 10 balls. Spread the prepared cinnamon and sugar mixture onto work surface. Use a rolling pin to roll each dough ball out on the cinnamon sugar, forming each into a 14 inch circle. Cut each circle into 8 wedges. Roll each wedge into a crescent, starting at the wide side and rolling toward the tip. Place rolls on prepared baking sheets.
• Bake crescents in preheated oven until set and lightly browned, about 20 minutes.
• While crescents are baking, mix together 2 cups sugar, vanilla, 2 cups water, and the cornstarch in a saucepan. Bring to a boil, and cook until thick. Brush glaze on baked crescent rolls. Allow glaze to set for 5 minutes. Drizzle melted chocolate over glazed crescents. If desired, serve warm.

CINNAMON TEA ROLLS

Steps:

• Unroll crescent dough into one rectangle; seal perforations. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Using a serrated knife, cut into four slices. , Place rolls, pinched side down, in ungreased muffin cups. Bake at 375° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. In a small bowl, combine confectioners' sugar and orange juice; drizzle over rolls.

CINNAMON BUN CRESCENT ROLLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Mix cinnamon bun topping and melted butter in a small bowl until well combined.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in the microwave for 15-second intervals, stirring after each interval, about 1 minute. Be careful not to burn the chocolate.
• Separate crescent dough into 16 triangles. Spread 1/2 teaspoon of the cinnamon mixture onto each triangle and drizzle some of the chocolate on top. Carefully begin to roll starting at shortest side of triangle up to the opposite point. Once rolled, spread another 1/2 teaspoon of cinnamon mixture on top.
• Bake in the preheated oven until golden brown, 10 to 13 minutes.

BUDGET CINNAMON ROLLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper, a silicone mat, or aluminum foil.
• Unroll crescent roll dough and pull apart at the seams to separate into 8 triangles.
• Mix brown sugar, melted butter, cinnamon, cocoa powder, and pepper for filling together in a bowl until moist but crumbly. Add a thin layer of filling on each triangle, from the base to about 1-inch from the top. Roll up triangles from the base to the top; transfer to the prepared cookie sheet.
• Bake in the preheated oven until golden brown, 10 to 13 minutes.
• While the rolls are baking, combine milk and butter for glaze in a microwave-safe bowl. Microwave until butter is almost melted, about 20 seconds.
• Add 1/4 cup powdered sugar and salt; whisk until smooth. Add remaining 1/4 cup plus 1 tablespoon powdered sugar; whisk until smooth. It should be about the consistency of pancake batter. Stir in orange extract.
• Remove rolls from the oven and transfer to a plate. Pour glaze over hot rolls. Let cool for 5 minutes before serving.