“These impressive pastries are so simple using refrigerated crescent rolls and a few pantry staples. Based on Pillsbury recipe.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 8 ounces crescent roll dough, 8 roll tube
  • 2 tablespoons sugar
  • 12 teaspoon cinnamon
  • 12 cup powdered sugar
  • 1 tablespoon orange juice

Directions

  1. Unroll dough in one long rectangle and press to seal perforations.
  2. Combine cinnamon and sugar and sprinkle over dough.
  3. Roll up jelly roll style <like a log> starting from the short end and pinch seam to seal.
  4. Using a serrated knife slice into 4 equal slices. (I use unwaxed dental floss threading underneath the 'log' and then crossing the ends above the 'log'(floss makes an O around the dough, floss ends form a V) Pull ends to draw floss through to cut dough. Makes a cleaner cut.).
  5. Place rolls pinched side down in ungreased muffin tin.
  6. Bake at 375 for 10-12 minutes or until brown. Cool for 5 minutes then transfer to wire rack.
  7. Mix powdered sugar and orange juice to make a thin glaze. Drizzle over the warm rolls and serve.

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