Hi there, friends!
Happy 2017! I know it has been a very long time since I’ve blogged, but I wanted to catch up and share an “off- the-cuff” idea that I used for a yummy Saturday morning breakfast yesterday.
My inspiration for the meal? I had several packages of store-bought, refrigerated Crescent rolls that I had purchased very inexpensively with coupons during a great sale, and they were nearing the expiration date and needed to be used.
While most people love those little easy-peasy rolls, I am not a huge fan of them. I’m sure it is because they resemble croissants and (I know I am a weirdo) I do not care for those either. So, what to do?
Well, “doctor them up”, of course! I added some butter, cinnamon-sugar, toasted walnuts, and powdered sugar icing and the result was a yummy breakfast that the “boys” of my family deemed a “do-again” dish.
Here’s what I did…
Cinnamon Roll Crescents
- 16 Crescent rolls (either 2 packs of 8 or 4 packs of 4)
- 1/4 cup melted butter
- cinnamon-sugar mixture (I used 1 cup sugar and added cinnamon until desired taste was reached)
- 1/2 cup chopped walnuts
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1-2 tablespoons milk
- Preheat oven to 375 degrees and spray a 13X9 baking pan with cooking spray.
- Sprinkle some cinnamon-sugar mixture onto a plate and separate dough into pre-made pieces.
- Take dough pieces, one by one, place on the plate, brush with butter, sprinkle with cinnamon-sugar mixture, roll into croissant shape, and place into baking pan. Repeat with each roll. Use any remaining cinnamon sugar to sprinkle over rolls in the pan.
- Bake for 12-14 minutes.
- While rolls are baking, lightly toast walnuts and prepare icing.
- For the icing, mix powdered sugar, vanilla, and milk in small saucepan and heat until it reaches a “pourable” consistency.
- Remove rolls from oven, sprinkle with walnuts, and pour icing over top the rolls.
- Serve warm.