Good morning, and as always I am behind in everything I do but I have come to fact that that is going to be my life as long as I have kids. What about you?
In the meantime I am back with Food Holidays April 10th and it’s National Cinnamon Crescent Day. I love Crescent Rolls with Honey and Butter. But I never thought of putting Cinnamon on them and turning them into a Cinnamon Roll. Have you?
About:
The Crescent-shaped dough is filled with Sugar, Cinnamon, and Butter then rolled, shaped, and baked to a golden brown deliciousness. Doesn’t work on my diet but for today I think I will splurge. How about you?
If you want yours a little sweeter then you can add icing for an extra sweet touch. These are amazing served piping hot from the oven. The rolls also taste delicious once they’ve cooled down. Don’t forget you will want to make extra, because the Rolls will not last long.
A crescent roll is similar to a croissant and if you want to know the truth I thought they were the same but there not. The next time I go to the story I plan on looking up both so Charlie and I can try each of them and compare them to one another.
The outside features a light flaky crust that reveals a warm, buttery inside. The key to a perfect croissant is laminating the dough. (Homeschool Economic Cooking Term) Laminating the dough is a process by which butter is folded into the mixture creating multiple thin layers of butter and dough.
If your health benefits of food Cinnamon is a good source of manganese, fiber, iron, and calcium.
Lets Celebrate #CinnamonCrescentDay
You can prepare a batch of Cinnamon Crescent Rolls for breakfast or a snack.
Once your finished cooking take a picture to share on your Social Media accounts and use the Hastag #CinnamonCrescentDay
Cinnamon Crescent Rolls
Ingredients
Filling
- 2/3 cup finely chopped pecans
- 1/3 cup packed brown sugar
- 1/3 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter or margarine, softened
Rolls
- 2 cans (8 oz each) Pillsbury™ refrigerated crescent rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
Glaze
- 1 cup powdered sugar
- 1 tablespoon butter or margarine, softened
- 2 to 3 tablespoons milk
1. Heat oven to 375°F. Grease 13×9-inch pan. In small bowl, mix filling ingredients.
2 If using crescent rolls: Unroll 1 can of the dough into 1 large rectangle; press into 13×7-inch rectangle, firmly pressing perforations to seal. Spread filling over rectangle. If using dough sheets: Unroll 1 can of the dough; press into 13×7-inch rectangle. Spread filling over rectangle.
3 If using crescent rolls: Unroll second can of dough; press into 13×7-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13×7-inch rectangle.
4 Place over filling; press dough onto filling. Cut stacked dough into 8 (13-inch) strips. Twist each strip 5 or 6 times, pressing extra filling into rolls. Shape each into a coil; place in pan. 5 Bake 20 to 25 minutes or until golden brown. Immediately remove from pan; place on cooling rack. 6 In small bowl, stir glaze ingredients, adding enough milk for desired drizzling consistency; drizzle over warm rolls. Serve warm.
Thank you,
Glenda, Charlie and David Cates
