Cinnamon Crescent Twists
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I made these little babies to go along with the creamy scrambled egg recipe from yesterday. I found these Cinnamon Crescent Twists right with the egg recipe in the May issue of Simple and Delicious. However, I did make a few changes to the original recipe. It utilizes a favorite product of mine – crescent dough. These yummy twists are a cinch to make and the family loved them. I made a double batch for my crew of 5 and they were all gone. Delish!
This is what you need to make the
Cinnamon Crescent Twists
- REFRIGERATED CRESCENT ROLLS
- BROWN SUGAR
- BUTTER
- GROUND CINNAMON
- CONFECTIONERS’ SUGAR
- HOT WATER
Cinnamon Crescent Twists
Real Mom Kitchen
Ingredients
- 1 package 8 ounces refrigerated crescent rolls
- ¼ cup packed brown sugar
- 2 tablespoons butter softened
- 1 teaspoons ground cinnamon
Glaze:
- ¼ cup confectioners’ sugar
- 1 tablespoon butter melted
- 1 to 1-1/2 teaspoons hot water
Instructions
- 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 three strips (I use my pizza cutter to do this). Twist each strip several times; seal ends together.
- Place on greased baking sheets. Bake at 375° for 12-14 minutes or until golden brown.
- Immediately remove to wire racks. Combine glaze ingredients; brush over warm twists.
Tried this recipe?Let us know how it was!
