Wednesday, February 22, 2012

Cinnamon Roll Crescents

Cinnamon rolls are a traditionally covered in butter, sugar, and a heavy frosting and require the creation of a yeast dough that must proof several times before use. In my hectic life, making homemade yeast bread dough is not an option. In order to create a delicious, quick and lighter version of the classic sweet, I have taken a few shortcuts and removed the butter. Give theses a try; I think you will love them as much as we do!

Ingredients:                                                             Preheat Oven Temperature: 375 degrees
1 package of refrigerated crescent rolls (8 count)
1/2 cup light brown sugar
2 teaspoons ground cinnamon
1/4 cup raisins
1/4 cup chopped walnuts
Mix sugar, cinnamon, raisins and walnuts together in a bowl.

On a cookie sheet sprayed with non-stick cooking spray, unroll the crescents.
Spread a small amount of the mixture over the triangles. Press the mixture
lightly to help bind the filling to the rolls.

Roll crescents starting and the large end into the traditional knot shape.
Bake the rolls in a preheated oven for 8-12 minutes until golden brown.

Serve alone as a breakfast pastry or with vanilla ice cream for an easy and delicious dessert.

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