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
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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