Crescent Sweet Buns Recipes

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.

SWEET CRESCENT ROLLS

Steps:

• In a medium bowl, combine butter, cottage cheese, flour and salt, until it forms a soft, shaggy dough. Shape into a disk, and wrap in plastic wrap; refrigerate until firm, about two hours.
• Food processor directions: Buzz the flour and salt in the food processor. Cut cold butter into little bits. Add to the food processor along with the cottage cheese. Process until it forms a ball and goes round 3 times-no more. Chill dough as above.
• Preheat oven to 375 degrees. On a well floured surface, roll the dough into a 14-inch circle. Cut circle evenly into 8 triangles. Roll each triangle up, from wide end to tip, turning ends of roll in to form a crescent.
• Place croissants 3 inches apart on a rimmed baking sheet. Bake 30 to 35 minutes or until golden brown. Transfer to a cooling rack. Cool 10 minutes.
• Add the softened butter and two teaspoons milk to 1/2 cup confectioner's sugar, stirring until glaze is of a drizzling consistency.Add the vanilla or lemon juice. It should be thin enough to pour while still coating the croissants.
• Drizzle the sugar glaze over the croissants. Serve warm, or let cool to room temperature. Store at room temperature in an air tight container, up to two days.

SWEET POTATO CRESCENTS

Steps:

• In a large bowl, dissolve yeast in water; let stand for 5 minutes. Beat in the sweet potatoes, sugar, shortening, egg, salt and 3 cups flour. Add enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, 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. , Punch dough down; divide into thirds. Roll each portion into a 12-in. circle; cut each into 12 wedges. Brush with butter. Roll up from the wide end and place, pointed end down, 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 40 minutes. , Bake at 375° for 13-15 minutes or until golden brown. Remove from pans to wire racks.

GOLDEN CRESCENT ROLLS

Steps:

• Dissolve yeast in warm water.
• Stir in sugar, salt, eggs, butter, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1 1/2 hours).
• Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
• Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out of the oven.

SWEET CREAM CHEESE CRESCENT ROLLS

Steps:

• Lightly grease bottom of a baking pan; press 1 package crescent rolls in pan.
• Mix egg, vanilla, 1/2 cup sugar, 1 tsp cinnamon, and cream cheese. Beat with mixer until creamy, spread over rolls.
• Place other package of crescent rolls on top.
• Brush lightly with the egg white and sprinkle the rest of the cinnamon and sugar on top.
• Bake at 375 F for 20-25 minutes.