Wednesday, July 28, 2010

Crescent Cinnamon Twists

Want cinnamon rolls without the work and waiting, this is the best alternative, I almost like these better too!  Sweet and Cinnamony!

From Real Mom Kitchen
1 package (8 ounces) refrigerated crescent rolls (they have the whole sheets of crescent dough which is what I used)
1/4 cup packed brown sugar
2 tablespoons butter, softened
1 teaspoons ground cinnamon
1/4 cup confectioners’ sugar
1 tablespoon butter, melted
1 to 1-1/2 teaspoons hot water

Separate crescent roll dough into four rectangles; press seams to seal. ( no seam to seal if using the whole sheets, I unrolled it and cut it into 4 rectangles)
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 with pizza cutter or knife.  Twist each strip several times (the tighter you twist the better the results and the cinnamon stays inside better) ; 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.


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