Pillsbury refrigerated dough is one of my favorite things to make new recipes out of it!! It has so many purposes besides just rolls!! For these Cinnamon and Sugar Crescents, I was craving something light and sweet. Cinnamon makes me think of fall and fall seems to be finally be arriving in Spokane!!!
Cinnamon and Sugar Crescents
Ingredient List
- 1 package of store bought crescent rolls, any brand
- 3 tbs. butter, melted
- Pastry brush
- Cinnamon and sugar mixture
- Leaf cookie cutters or whatever cookie cutters you have on hand
- Non-stick cooking spray
- Flour to dip the cookie cutters in
Equipment
Baking Sheet - I like to use baking sheets with sides so there is no way I can be clumsy and have the cookies slide right off into the oven {not that I want to admit that it has happened but I did learn my lesson.}
Parchment Paper - I am a huge fan of using parchment paper to make clean up and serving so much easier.
Heat resistant potholders - A couple of years ago we had a fire scare when we didn't realize we had turned a burner on and a cloth potholder caught fire. Thankfully we walked by the kitchen and saw the smoke and were able to get it out ourselves. Since then we have only used these heat-resistant potholders.
Directions
#1. Preheat the oven to 350 degrees and spray a baking sheet with non-stick cooking spray.
#2. Open the crescent package and unroll and crescents on the countertop. Do not separate the crescents. Dip the cookie cutters into the flour and cut out the crescents. Place the shapes on the baking sheet and repeat until you have used all the crescent dough.
#3. You will have extra after cutting out the first round. Simply roll the dough into a ball and use a rolling pin coated with flour to roll another sheet out.
#4. Cut the shapes out again with the cookie cutters and place them on the baking sheet.
#5. Once you have all the shapes but out, brush the crescent pieces with the melted butter using the pastry brush.
#6. Sprinkles generously with the cinnamon & sugar mixture and bake 13-15 minutes. Keep an eye on them so they do not burn. You want them golden brown but not super crunchy.
*Makes approximately 2 dozen crescents depending on the size of your cookie cutters.
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Ingredients
- 1 Crescent Rolls any brand; you could also use the seamless pastry sheets but crescent rolls are always on sale and you can get them dirt cheap. 😉
- 3 Tablespoon Butter melted
- pastry brush
- cinnamon and sugar mixture; ¼ C. sugar & 1 tbs. cinnamon mixed
- leaf cookie cutters; you can use whatever cookie cutters you have on hand
- non-stick cooking spray
- flour to dip the cookie cutters in
Instructions
- #1. Preheat the oven to 350 degrees and spray a baking sheet with non-stick cooking spray.
- #2. Open the crescent package and unroll and crescents on the counter top. Do not separate the crescents. Dip the cookie cutters into the flour and cut out the crescents. Place the shapes on the baking sheet and repeat until you have used all the crescent dough.
- #3. You will have extra extra after cutting out the first round. Simply roll the dough into a ball and use a rolling pin coated with flour to roll another sheet out.
- #4. Cut the shapes out again with the cookie cutters and place on the baking sheet.
- #5. Once you have all the shapes but out, brush the crescent pieces with the melted butter using the pastry brush.
- #6. Sprinkles generously with the cinnamon & sugar mixture and bake 13-15 minutes. Keep an eye on them so they do not burn. You want them golden brown but not super crunchy.
- *Makes approximately 2 dozen crescents depending on the size of your cookie cutters.
Barbara Dufresne
Your food looks great, sdo I will try some, Thank you for doing a web site