Cinnamon Crescents Recipes

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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 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.

CINNAMON ROLL CRESCENTS



Cinnamon Roll Crescents image

Cinnamon Roll Crescents are so quick and easy to make. Wonderfully buttery with lots of cinnamon flavor.

Provided by Christin Mahrlig

Categories     Bread     Breakfast     Brunch

Number Of Ingredients 6

1/3 cup packed light brown sugar
4 tablespoons salted butter, (softened)
2 1/2 teaspoons ground cinnamon
1 (8-ounce) can Pillsbury Crescent Rolls
1/2 cup confectioners' sugar
2 to 3 tablespoons heavy cream

Steps:

  • Preheat oven to 375 degrees and spray a baking sheet with cooking spray.
  • In a small bowl, stir together brown sugar, butter, and cinnamon to make a paste.
  • Unroll the crescent roll dough and separate into triangles. Spread brown sugar mixture on triangles.
  • Roll each triangle up and place on baking sheet.Bake for 9 to 12 minutes
  • In a small bowl, whisk together confectioners' sugar and heavy cream. Drizzle on crescent rolls.
  • If desired, sprinkle with a little more cinnamon.

Nutrition Facts : Calories 228 kcal, ServingSize 1 serving

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 :

CREAM CHEESE CINNAMON CRESCENTS



Cream Cheese Cinnamon Crescents image

These are so yummy. Would be perfect for breakfast or brunch or anytime! I just made a batch late this evening. A parent brought these in for a teacher's luncheon and everyone loved them.

Provided by Aunt Paula

Categories     Breakfast

Time 40m

Yield 18-20 serving(s)

Number Of Ingredients 6

2 (8 ounce) cans crescent roll dough
2 (8 ounce) packages cream cheese
1 3/4 cups sugar
1 teaspoon vanilla
1/2 cup butter
1 teaspoon cinnamon

Steps:

  • Roll out one can of crescent rolls in bottom of 9x13 pan.
  • I sprayed pan with cooking spray.
  • Cream together: 2 8oz. cream cheese.
  • 1 cup sugar.
  • 1 teaspoon vanilla.
  • Spread this mixture over crescent rolls.
  • Lay second tube of crescent rolls over mixture.
  • Melt 1/2 cup butter, mix in 3/4 cup sugar,
  • 1 teaspoon cinnamon, and pour over top.
  • Bake at 350° for 30-35 minutes.

Nutrition Facts : Calories 285.4, Fat 15.4, SaturatedFat 8.5, Cholesterol 54, Sodium 242.3, Carbohydrate 33.8, Fiber 1, Sugar 21.3, Protein 4

CINNAMON RAISIN CRESCENTS



Cinnamon Raisin Crescents image

Pastry-like cookies with a cinnamon-raisin filling.

Provided by Nancy T.

Categories     Desserts     Cookies     Fruit Cookie Recipes     Raisin

Yield 48

Number Of Ingredients 9

¼ (.25 ounce) package active dry yeast
3 cups sifted all-purpose flour
¼ cup lukewarm water
2 ½ tablespoons white sugar
1 cup butter, melted and cooled
2 eggs
½ cup white sugar
1 tablespoon ground cinnamon
½ cup chopped raisins

Steps:

  • In a large bowl, sprinkle the yeast on the warm water and stir until dissolved. Stir in the melted butter. Beat in the eggs and sugar until well blended. Gradually mix in flour. Place dough in an airtight container and refrigerate for at least 3 hours and up to 3 days.
  • Preheat oven to 350 degrees F (175 degrees C). Mix together the 1/2 cup sugar and cinnamon. Set aside. Divide dough into 6 equal parts. Sprinkle the cinnamon-sugar mixture into a shallow pan.
  • Roll out dough into a circle on a flat surface to 1/8 inch thickness. Press dough into shallow pan and sprinkle again with cinnamon-sugar mixture. Cut dough into 8 wedges, as a pie. Sprinkle raisins on each wedge and roll each wedge, starting from widest to point, as a crescent roll. Place each roll on cookie sheets, about 2 inches apart. Let crescents stand 15 minutes before baking.
  • Bake 15 minutes in the preheated oven, or until golden. Let cool on wire racks.

Nutrition Facts : Calories 81.5 calories, Carbohydrate 10.2 g, Cholesterol 17.9 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 30.5 mg, Sugar 3.8 g

CHOCOLATE CINNAMON CRESCENTS



Chocolate Cinnamon Crescents image

This is a very yummy recipe that I got out of a cookbook, changed some things and added some things to make it taste even more better. Our family likes these doughnuts. Hope you enjoy! Makes Lots!!!!

Provided by lo

Categories     Bread     Quick Bread Recipes

Time 1h10m

Yield 80

Number Of Ingredients 13

2 cups white sugar
8 teaspoons ground cinnamon
1 cup white sugar
1 pound margarine
2 eggs
1 cup milk
5 cups all-purpose flour
2 teaspoons baking powder
2 cups white sugar
1 teaspoon vanilla extract
2 cups water
3 tablespoons cornstarch
1 (16 ounce) package semisweet chocolate chips, melted

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.

Nutrition Facts : Calories 150 calories, Carbohydrate 22.7 g, Cholesterol 4.9 mg, Fat 6.5 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 69.7 mg, Sugar 15.8 g

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