Maple Pecan Crescent Cinnamon Twists Recipes

MAPLE PECAN CRESCENT CINNAMON TWISTS

Steps:

• Heat oven to 375 degrees. Prepare a cookie sheet by spraying with cooking spray or lining with parchment paper.
• In a small bowl, combine the pecans, sugars, and cinnamon. Set aside.
• Unroll both cans of crescent dough and separate each can into 4 rectangles (2 of the crescent triangles together). Firmly press together the perforations to seal the 2 crescent triangles together. You will end up with 8 rectangles of dough.
• Brush each rectangle with some melted butter and sprinkle a heaping 1 tablespoon of the pecan/sugar mixture over the butter. Repeat for each rectangle. Starting at the long side of the rectangle, roll up tightly just like cinnamon rolls. Pinch edges to seal.
• Take a sharp knife and cut each roll in half LENGTHWISE. You will end up with 2 rope twists from each rectangle. Take the two pieces and twist them around each other. Place on the prepared cookie sheet. Repeat this process with the remaining pieces.
• Bake for 10-13 minutes or until puffy and golden brown. Let cool for about 10-15 minutes before glazing.
• To prepare the glaze: mix all ingredients together in a small bowl until desired consistency is reached. Add more or less milk and/or powdered sugar depending on how thick or thin you want the glaze.

CINNAMON PECAN TWISTS

Steps:

• Combine sugar, pecans, and cinnamon in a mini-chopper and process until sandy. Line 2 baking sheets with parchment paper. Unfold pastry and brush with egg. Spread sugar mixture over pastry. Cut in half, then cut into 8 (1/2-inch-wide) strips. Twist strips. Lay on pans, pushing ends down with your thumb. Freeze 10 to 15 minutes, until firm.
• Preheat oven to 400 degrees F.
• Bake until golden, rotating pans halfway, 18 to 20 minutes. Cool on a rack.

MAPLE PECAN CRESCENT TWISTS

Steps:

• Heat oven to 375°F. Spray 1 large or 2 small cookie sheets with cooking spray, or lightly grease with shortening. In small bowl, mix pecans, granulated sugar, cinnamon and nutmeg.
• If using crescent rolls: Unroll both cans of dough; separate into 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough; cut to form 8 rectangles.
• Brush each rectangle with melted butter. Sprinkle 1 tablespoon pecan-sugar mixture evenly over each rectangle; press in lightly. Starting at longer side, roll up each rectangle; pinch edges to seal.
• With sharp knife, cut one roll in half lengthwise, forming 2 strips. With cut side up, carefully overlap strips 2 times to form twist. Press ends together to seal. Place on cookie sheet. Repeat with remaining dough. Sprinkle with any remaining pecan-sugar mixture.
• Bake 10 to 15 minutes or until golden brown.
• In small bowl, mix glaze ingredients until smooth, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.

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.

MAPLE PECAN TWISTS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in maple flavoring. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll the dough into a 18-in. rectangle. Brush with melted butter to within 1/2 in of edges. Sprinkle with pecans. Fold one short side of dough a third of the way over filling; fold the other short side over the top, forming an 18x3-in. rectangle. Cut into 3/4 in. strips; twist each strip twice., Place 2 in. apart on ungreased baking sheets. Bake at 350° for 20-22 minutes or until golden brown. Remove to wire racks to cool. , In a small bowl, combine icing ingredients until smooth. Drizzle over twists.

MAPLE PECAN CRESCENT TWISTS

Steps:

• Heat oven to 375. Lightly grease 1 large or 2 small cookie sheets. In small bowl, combine pecans, sugar, cinnamon and nutmeg; mix well. Seperate dough into 8 rectangles; firmly press perforations to seal. Brush each rectangle with butter. Sprinkle 1 T. sugar mixture evenly over each rectangle, pressing in lightly. Starting at longer side, roll up each rectangle, pinching edges to seal. With sharp knife, cut 1 roll in half lengthwise, forming 2 strips. With cut side up, carefully overlap strips 2 times to form twist. Press ends together to seal. Place on greased cookie sheet. Repeat with reamining dough.
• Sprinkle with remaining sugar nut mixture.
• Bake at 375 for 10-15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.

MAPLE PECAN CRESCENT TWISTS

Steps:

• Heat oven to 375℉ (190℃) Lightly grease 1 large or 2 small cookie sheets. In small bowl, combine pecans, sugar, cinnamon, and nutmeg; mix well. Separate dough into 8 rectangles; firmly press perforations to seal. Brush each rectangle with margarine. Sprinkle 1 tbls sugar-nut mixture evenly over each rectangle, pressing in lightly. Starting at longer side, roll up each rectangle, pressing in lightly. Starting at longer side, roll up each rectangle, pinching edges and ends to seal. With sharp knife, cut a roll in half lengthwise, forming 2 strips. With cut side up, carefully overlap strips two times to form a twist. Press to seal cut ends together. Place on greased cookie sheet. Repeat with remaining rolls. Sprinkle with any remaining sugar-nut mixture. Bake for 10 to 15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Note: After rolling, I find it the rolls are easier to cut if you refrigerate them 5 minutes or so before cutting and braiding. Also, I've made them up to the cutting point the night before, covered and refrigerated them, and cut, twisted, and baked them in the morning, just to save a few extra minutes.

MAPLE PECAN CRESCENT TWISTS

Steps:

• Heat oven to 375°F. Lightly grease 1 large or 2 small cookie sheets. In small bowl, combine pecans, sugar, cinnamon and nutmeg mix well. Separate dough into 8 rectangles firmly press perforations to seal. Brush each rectangle with margarine. Sprinkle 1 tablespoon sugar-nut mixture evenly over each rectangle, pressing in lightly. Starting at longer side, roll up each rectangle, pinching edges to seal. With sharp knife, cut 1 roll in half lengthwise, forming 2 strips. With cut side up, carefully overlap strips 2 times to form twist. Press ends together to seal. Place on greased cookie sheet. Repeat with remaining dough. Sprinkle with any remaining sugar-nut mixture.Bake at 375°F. for 10 to 15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.Nutrition Per Serving (1 roll): Calories 320 Protein 4g Carbohydrate 36g Fat 19g Sodium 500mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CINNAMON PECAN TWISTS

Steps:

• Combine sugar, pecans, and cinnamon in a mini-chopper and process until sandy.
• Line 2 baking sheets with parchment paper.
• Unfold pastry and brush with egg.
• Spread sugar mixture over pastry.
• Cut in half and then cut into 8 (1/2 inch wide) strips.
• Twist strips.
• Lay on pans, pushing ends down with your thumb.
• Freeze 10-15 minutes, until firm.
• Preheat oven to 400 degrees.
• Bake until golden, 18-20 minutes, rotating pans halfway. Cool on a rack.