Cinnamon Crescents Food

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CINNAMON CRESCENTS



Cinnamon Crescents image

I've had the recipe for these crispy cinnamon-sugar roll-ups for years. They're one of my family's favorites and so easy to make. We enjoy them at breakfast with a cup of coffee. -Emily Engel, Quill Lake, Saskatchewan

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 11

2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup cold butter
1/2 cup milk
1 large egg, beaten
1 cup sugar
4 teaspoons ground cinnamon
OPTIONAL GLAZE:
1 cup confectioners' sugar
1 to 2 teaspoons ground cinnamon
4 teaspoons 2% milk

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.

Nutrition Facts : Calories 205 calories, Fat 11g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 132mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

SIMPLE CINNAMON CRESCENT ROLLS



Simple Cinnamon Crescent Rolls image

Make and share this Simple Cinnamon Crescent Rolls recipe from Food.com.

Provided by Busy Lindsay

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 (8 ounce) can refrigerated crescent dinner rolls
1/8 cup margarine or 1/8 cup butter, softened
1/4 cup sugar
1 teaspoon cinnamon
1 cup powdered sugar (for the glaze)
1/4 teaspoon vanilla extract (for the glaze)
1 1/2 tablespoons milk (for the glaze)

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.

Nutrition Facts : Calories 396.2, Fat 9.5, SaturatedFat 2.2, Cholesterol 29.2, Sodium 330.8, Carbohydrate 72.8, Fiber 2.5, Sugar 44.3, Protein 5.7

CINNAMON CHIP FILLED CRESCENTS



Cinnamon Chip Filled Crescents image

Make and share this Cinnamon Chip Filled Crescents recipe from Food.com.

Provided by Daphne2002

Categories     Dessert

Time 23m

Yield 16 serving(s)

Number Of Ingredients 4

2 (8 ounce) cans refrigerated crescent dinner rolls
2 tablespoons butter, melted
1 (10 ounce) package hershey's cinnamon baking chips, divided
1 1/2 teaspoons shortening

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.

Nutrition Facts : Calories 103.5, Fat 3.7, SaturatedFat 1.5, Cholesterol 18, Sodium 143, Carbohydrate 14.8, Fiber 1.1, Sugar 1.2, Protein 2.7

CINNAMON CRESCENTS



Cinnamon Crescents image

Provided by Rebecca Rather

Categories     Dessert     Bake     Buffet     Cinnamon

Yield Makes about 32

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter
1 package active dry yeast (about 2 1/4 teaspoons)
Pinch of sugar
1/4 cup lukewarm water (105° to 115°F)
2 1/2 cups bleached all-purpose flour
2 large eggs, lightly beaten
Grated zest of 1 medium orange (preferably organic)
1/4 teaspoon salt
1 cup golden raisins
1/4 cup Grand Marnier
1 cup sugar
2 tablespoons ground cinnamon

Steps:

  • Melt the butter and let it cool for about 15 minutes. Dissolve the yeast and sugar in the 1/4 cup warm water; let the mixture stand for about 10 minutes. (If it does not bubble or increase in volume, the yeast is dead.)
  • Place 2 cups of the flour in a large bowl and make a well in the middle. Pour into the well the beaten eggs, yeast mixture, and melted butter and mix together with a large wooden spoon or-if, like me, you love the feel of dough-with your hands. Add the remaining 1/2 cup flour, orange zest, and salt and mix thoroughly. The dough will be somewhat soft. Gently pat it into a ball, cover with plastic wrap, and refrigerate overnight. In a small bowl, toss the raisins with the Grand Marnier. Cover overnight.
  • Preheat the oven to 350°F. Grease a baking pan with cooking spray or butter, or line it with parchment paper or a silicone liner. Combine the sugar and cinnamon in a bowl. Remove the dough from the refrigerator, and divide it into 4 equal parts. Dust a work surface with a liberal amount of cinnamon sugar. Using a rolling pin, roll out each portion of dough 1/4 inch thick on the sugar-coated work surface. After each stroke with the rolling pin, flip the dough, adding more cinnamon sugar to the work surface as needed. Cut the dough into 2-inch triangles. (Dough scraps can reformed into a ball and rolled out at least once.) Sprinkle a thin layer of cinnamon sugar on each dough triangle. Scoop 1 teaspoon of the macerated raisins onto the wide end of the triangle; roll up the dough beginning at the wide end. Place the crescents on the prepared baking sheet and bake until they are lightly golden brown, about 20 minutes.
  • do it early
  • The crescents can be made up to 1 day in advance and kept in an airtight container. Wrap securely and freeze for up to 3 weeks. Unwrap and defrost the day you plan to serve them.

CINNAMON CRESCENT ROLLS



Cinnamon Crescent Rolls image

I always whip up a batch of these flaky, drizzled crescents to take to family gatherings at Christmastime. Serve the rolls at breakfast, as a snack or for dessert-you can't go wrong! -Sharon McKee, Denton, Texas

Provided by Taste of Home

Time 1h5m

Yield 4 dozen.

Number Of Ingredients 19

6-1/2 to 7 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
2 tablespoons sugar
1 teaspoon salt
1 cup butter, cubed
1 can (12 ounces) evaporated milk
1/2 cup shortening
1/4 cup water
3 egg yolks
FILLING:
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
1/2 cup butter, softened, divided
GLAZE:
2 cups confectioners' sugar
3 to 4 tablespoons milk
1/2 teaspoon vanilla extract
2 tablespoons sugar
1/2 teaspoon ground cinnamon

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.

Nutrition Facts :

CINNAMON CRESCENT TWISTS



Cinnamon Crescent Twists image

This is a true "twist" on an old favorite, refrigerated crescent rolls. You'll love how tasty they are and how fast they come together. Ruth Vineyard - Plano, Texas

Provided by Taste of Home

Time 20m

Yield 16 servings.

Number Of Ingredients 9

1 package (8 ounces) refrigerated crescent rolls
1/4 cup packed brown sugar
2 tablespoons butter, softened
1-1/2 teaspoons ground cinnamon
GLAZE:
1/4 cup confectioners' sugar
1 tablespoon butter, melted
1-1/2 teaspoons hot water
1/8 teaspoon almond extract

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.

Nutrition Facts : Calories 96 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 128mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

ALMOND CINNAMON CRESCENTS



Almond Cinnamon Crescents image

Make and share this Almond Cinnamon Crescents recipe from Food.com.

Provided by Ashley U

Categories     Dessert

Time 28m

Yield 24 serving(s)

Number Of Ingredients 7

1/2 cup butter
3 tablespoons confectioners' sugar
3/4 teaspoon cinnamon
1/3 cup chopped almonds
3/4 cup sifted flour
2 tablespoons sifted flour
3/4 cup confectioners' sugar

Steps:

  • Cream butter with 3 tablespoons sugar until light and fluffy.
  • Add nuts and flour; mix well.
  • Chill dough for easier handling.
  • Roll into small pencil thickness logs and shape into crescents.
  • Place on greased cookie sheets and bake at 325° for about 18 minutes.
  • While cookies are hot, roll in mixture of the confectioner's sugar and cinnamon.

CREAM CHEESE CINNAMON CRESCENTS (REDUCED VERSION)



Cream Cheese Cinnamon Crescents (Reduced Version) image

When I made the original version of this recipe everyone absolutely LOVED it. However, there was some concern over the amount of calories. This is my attempt to reduce the number of calories.

Provided by Sheri Sheering

Categories     Breakfast

Time 40m

Yield 18-20 serving(s)

Number Of Ingredients 6

2 (8 ounce) cans crescent roll dough
2 (8 ounce) packages fat free cream cheese
1 3/4 cups Splenda granular (measures same as sugar)
1 teaspoon vanilla
1/2 cup Brummel and Brown spread
1 teaspoon cinnamon

Steps:

  • Preheat oven to 350 degrees.
  • Spray 13x9 pan with cooking spray.
  • Roll out one can of crescent rolls in bottom of pan.
  • Cream together cream cheese, 1 cup Splenda, and vanilla.
  • Spread this mixture over crescent rolls.
  • Roll out second can of crescent rolls and lay over mixture.
  • Melt butter.
  • Mix in 3/4 cup Splenda and cinnamon.
  • Pour over top.
  • Bake 30-35 minutes.

Nutrition Facts : Calories 123.6, Fat 4.2, SaturatedFat 1.1, Cholesterol 14.6, Sodium 314.9, Carbohydrate 14.8, Fiber 1, Sugar 1.2, Protein 6.2

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