Best Cinnamon Crescents Recipes

CINNAMON CRESCENTS

Steps:

• Combine flour and baking powder in a large bowl; cut in butter until crumbly. Stir in milk and egg. Divide into three portions; shape each portion into a ball., Combine sugar and cinnamon; sprinkle a third over a pastry board or a surface. Roll one ball into a 12-in. circle; cut into 12 wedges. Roll up from wide edge. Repeat with the remaining dough and cinnamon sugar. Place rolls with point side down on a lightly greased baking sheets; form into crescent shapes. Bake at 350° for 16-18 minutes or until lightly browned (do not overbake)., For optional glaze, combine confectioners' sugar, cinnamon and milk until smooth. Drizzle over cooled crescents.

CREAM CHEESE CINNAMON CRESCENTS

Steps:

• Roll out one can of crescent rolls in bottom of 9x13 pan.
• I sprayed pan with cooking spray.
• Cream together: 2 8oz. cream cheese.
• 1 cup sugar.
• 1 teaspoon vanilla.
• Spread this mixture over crescent rolls.
• Lay second tube of crescent rolls over mixture.
• Melt 1/2 cup butter, mix in 3/4 cup sugar,
• 1 teaspoon cinnamon, and pour over top.
• Bake at 350° for 30-35 minutes.

CHOCOLATE CINNAMON CRESCENTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets. Whisk together 2 cups sugar and the cinnamon, reserve.
• Beat together 1 cup sugar, margarine, eggs, milk, flour, and baking powder in a large bowl to form a dough. Divide dough into 10 balls. Spread the prepared cinnamon and sugar mixture onto work surface. Use a rolling pin to roll each dough ball out on the cinnamon sugar, forming each into a 14 inch circle. Cut each circle into 8 wedges. Roll each wedge into a crescent, starting at the wide side and rolling toward the tip. Place rolls on prepared baking sheets.
• Bake crescents in preheated oven until set and lightly browned, about 20 minutes.
• While crescents are baking, mix together 2 cups sugar, vanilla, 2 cups water, and the cornstarch in a saucepan. Bring to a boil, and cook until thick. Brush glaze on baked crescent rolls. Allow glaze to set for 5 minutes. Drizzle melted chocolate over glazed crescents. If desired, serve warm.

CINNAMON ALMOND CRESCENTS

Steps:

• In a large bowl, cream butter and sugar until light and fluff. Beat in vanilla. Combine flour and almonds; gradually add to creamed mixture and mix well. , Roll into 1-in. balls; shape into crescents. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set (do not brown). , In a small bowl, combine sugar and cinnamon. Roll warm cookies in cinnamon-sugar; cool on wire racks.

CINNAMON, BROWN SUGAR, AND WALNUT SHORTBREAD CRESCENTS

Steps:

• Whisk first 3 ingredients in medium bowl to blend. Using electric mixer, beat butter and brown sugar in large bowl to blend well. Add dry ingredients; beat just until dough forms clumps. Stir in nuts. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 2 hours and up to 1 day. Soften slightly at room temperature before rolling out, if necessary.
• Line 3 large baking sheets with parchment paper. Roll out dough on floured surface to 1/8-inch thickness. Dip 3-inch-long crescent-shaped cookie cutter in flour to coat; cut out cookies. Arrange cookies 1 inch apart on prepared baking sheets. Gather dough scraps and reroll. Cut out additional cookies. Refrigerate cookies on sheets 20 minutes.
• Meanwhile, preheat oven to 300°F. Bake cookies 1 sheet at a time until pale golden and firm to touch, about 25 minutes. Transfer cookies to racks and cool.
• Stir chocolate in top of double boiler over barely simmering water until smooth. Remove from over water. Cool chocolate 10 minutes. Place racks with cookies over rimmed baking sheets. Dip spoon into melted chocolate; wave back and forth over cookies to decorate with zigzag pattern. Chill cookies until chocolate is firm, about 20 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)

ALMOND CINNAMON CRESCENTS

Steps:

• Cream butter with 3 tablespoons sugar until light and fluffy.
• Add nuts and flour; mix well.
• Chill dough for easier handling.
• Roll into small pencil thickness logs and shape into crescents.
• Place on greased cookie sheets and bake at 325° for about 18 minutes.
• While cookies are hot, roll in mixture of the confectioner's sugar and cinnamon.

CINNAMON CRESCENTS

Steps:

• Melt the butter and let it cool for about 15 minutes. Dissolve the yeast and sugar in the 1/4 cup warm water; let the mixture stand for about 10 minutes. (If it does not bubble or increase in volume, the yeast is dead.)
• Place 2 cups of the flour in a large bowl and make a well in the middle. Pour into the well the beaten eggs, yeast mixture, and melted butter and mix together with a large wooden spoon or-if, like me, you love the feel of dough-with your hands. Add the remaining 1/2 cup flour, orange zest, and salt and mix thoroughly. The dough will be somewhat soft. Gently pat it into a ball, cover with plastic wrap, and refrigerate overnight. In a small bowl, toss the raisins with the Grand Marnier. Cover overnight.
• Preheat the oven to 350°F. Grease a baking pan with cooking spray or butter, or line it with parchment paper or a silicone liner. Combine the sugar and cinnamon in a bowl. Remove the dough from the refrigerator, and divide it into 4 equal parts. Dust a work surface with a liberal amount of cinnamon sugar. Using a rolling pin, roll out each portion of dough 1/4 inch thick on the sugar-coated work surface. After each stroke with the rolling pin, flip the dough, adding more cinnamon sugar to the work surface as needed. Cut the dough into 2-inch triangles. (Dough scraps can reformed into a ball and rolled out at least once.) Sprinkle a thin layer of cinnamon sugar on each dough triangle. Scoop 1 teaspoon of the macerated raisins onto the wide end of the triangle; roll up the dough beginning at the wide end. Place the crescents on the prepared baking sheet and bake until they are lightly golden brown, about 20 minutes.
• do it early
• The crescents can be made up to 1 day in advance and kept in an airtight container. Wrap securely and freeze for up to 3 weeks. Unwrap and defrost the day you plan to serve them.

CINNAMON RAISIN CRESCENTS

Steps:

• In a large bowl, sprinkle the yeast on the warm water and stir until dissolved. Stir in the melted butter. Beat in the eggs and sugar until well blended. Gradually mix in flour. Place dough in an airtight container and refrigerate for at least 3 hours and up to 3 days.
• Preheat oven to 350 degrees F (175 degrees C). Mix together the 1/2 cup sugar and cinnamon. Set aside. Divide dough into 6 equal parts. Sprinkle the cinnamon-sugar mixture into a shallow pan.
• Roll out dough into a circle on a flat surface to 1/8 inch thickness. Press dough into shallow pan and sprinkle again with cinnamon-sugar mixture. Cut dough into 8 wedges, as a pie. Sprinkle raisins on each wedge and roll each wedge, starting from widest to point, as a crescent roll. Place each roll on cookie sheets, about 2 inches apart. Let crescents stand 15 minutes before baking.
• Bake 15 minutes in the preheated oven, or until golden. Let cool on wire racks.

CINNAMON CRESCENTS

Steps:

• 1. Preheat oven to 375F. Prepare baking pan with non-stick cooking spray.
• 2. On parchment or waxed paper lightly floured: Unfold each crescent and flatten with rolling pin or hands maintaining triangle shape.
• 3. Melt butter in microwave. Set aside. Mix cinnamon and sugar together. Set aside.
• 4. With pastry brush, spread melted butter over each triangle. Sprinkle about 1 teaspoon of cinnamon/sugar mixture over butter. OPTIONAL: Add chopped pecans and/or raisins if desired. Pecans may be toasted, if desired.
• 5. Starting with wide end, tightly roll dough finishing up at narrow end, forming crescent shape.
• 6. Bake at 375F for 12-14 minutes. Meanwhile make ICING. Combine 3/4 cup powdered sugar and 2 1/2 tsp milk. Mix until smooth. Icing will be thick. Spread on crescents while hot/warm.

CREAM CHEESE CINNAMON CRESCENTS (REDUCED VERSION)

Steps:

• Preheat oven to 350 degrees.
• Spray 13x9 pan with cooking spray.
• Roll out one can of crescent rolls in bottom of pan.
• Cream together cream cheese, 1 cup Splenda, and vanilla.
• Spread this mixture over crescent rolls.
• Roll out second can of crescent rolls and lay over mixture.
• Melt butter.
• Mix in 3/4 cup Splenda and cinnamon.
• Pour over top.
• Bake 30-35 minutes.

HAZELNUT CINNAMON CRESCENTS

Steps:

• Place 1/2 cup sugar, nuts, and 1/4 teaspoon salt in processor. Using on/off turns, process until nuts are finely ground. Add butter in 4 additions, processing to blend after each addition. Add almond extract; process to blend. Add flour and cinnamon. Using on/off turns, process until dough comes together. Transfer to work surface. Form dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Measure 1 tablespoon dough; form into ball, then roll into 2 1/2-inch-long log, tapering slightly at both ends. Gently bend into crescent shape. (If dough is very cold, it may form cracks; smooth over cracks before continuing.) Place on prepared sheet. Repeat with remaining dough, spacing cookies about 1 1/2 inches apart.
• Bake cookies until slightly puffed and edges turn golden brown, about 20 minutes. Sift remaining 1 cup sugar over hot cookies. Cool completely on sheets on rack. Roll cooled cookies in powdered sugar remaining on sheets. DO AHEAD: Can be made 1 week ahead. Store in airtight containers at room temperature.
• Good to go:
• The hazelnut crescents and ginger cookies would both ship well. To make sure they arrive intact, pack the cookies in a metal tin between sheets of waxed paper. Ball up some waxed paper to place on top of the final cookie layer to make sure the cookies don't shift and break in transit.

CHOCOLATE CINNAMON CRESCENTS

Steps:

• In a small bowl, combine the sugar, cocoa and cinnamon. Add 1 tablespoon butter; mix well. Separate crescent dough into 16 triangles. Melt remaining butter; brush over dough. Sprinkle cocoa mixture and nuts over each triangle; roll up. Place on ungreased baking sheets. Bake at 375° for 11-13 minutes or until golden brown. Remove to wire racks., For glaze, in a bowl, combine confectioners' sugar and milk; drizzle over rolls. Sprinkle with nuts.

CINNAMON CHIP FILLED CRESCENTS

Steps:

• Heat oven to 375 degrees F.
• Unroll dough; separate into 16 triangles.
• Spread melted butter on each triangle, Sprinkle 1 cup cinnamon chips evenly over rolls; gently press chips into dough.
• Roll from shortest side of triangle to opposite point.
• Place rolls, point side down, on ungreased cookie sheet; curve into crescent shape.
• Bake 8 to 10 minutes or until golden brown.
• Drizzle with CINNAMON DRIZZLE.
• Serve warm.
• CINNAMON CHIPS DRIZZLE: Melt remaining 2/3 cup chips with 1-1/2 teaspoons shortening.

VERSATILE CINNAMON CRESCENTS

Steps:

• Combine the first five ingredients and allow to cool.Dissolve yeast in water plus 2 tsp. sugar, then add to cooled milk mixture. Add beaten egg yolks. Add flour, one cup at a time, until mixture forms a ball. Place on floured surface, and work in as much of the remaining flour, until dough is no longer sticky, but smooth and elastic.place in an oiled bowl, cover and let rise for two hours. Divide the dough ito thirds and knead lightly. Roll dough out to 1/4 inch thick and cut into triangles ( as if slicing pizza) Brush with melted butter and sprinkle with cinnamon sugar ( or a cinnamon/SPLENDA mixture) At this point, you may also sprinkle toasted nuts and/or dried fruit ober the dough. Roll the crescents starting at the wide end, and making sure the point is sealed to the crescent. Place on cookie sheets, cover lightly and allow to double in size ( approximately one hour). Bake at 400 degrees for 12 minutes. Place on wire racks to cool, and if desired, make a glaze using 1 cup powdered sugar, 1 1/2 tbsp. milk and 1/2 teaspoon vanilla ( you may substitute with almond, orange or lemon extracts. Is using citrus extracts, I suggest adding a teaspoon of the zest of that fruit) Drizzle lightly over cookies.

CINNAMON WALNUT CRESCENTS

Steps:

• In a small bowl, beat yolks; stir in sour cream and yeast. Let stand for 10 minutes. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add sour cream mixture and stir well. Shape into a ball; cover with plastic wrap and refrigerate 8 hours or overnight. , Combine walnuts, sugar and cinnamon; sprinkle a fourth of the mixture on a flat surface. Divide dough into four portions; set three aside. On walnut-sprinkled surface, roll one portion into an 8-in. circle; turn dough over and press walnut mixture into both sides. Cut into 16 wedges. Roll up each wedge into a crescent shape, starting with the wide end. Place point down 1 in. apart on greased baking sheets. Repeat three more times with remaining walnut mixture and dough. , Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks. Drizzle with icing if desired.

CINNAMON ALMOND CRESCENTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and almonds; gradually add to creamed mixture and mix well. Roll into 1 inch balls; shape into crescents. Place 2 inches apart on lightly greased baking sheets. Bake at 350F for 10-12 minutes or until set (do not brown).
• In a small bowl, combine sugar and cinnamon. Roll warm cookies in cinnamon sugar; cool on wire racks.

CINNAMON CHIP FILLED CRESCENTS

Steps:

• CINNAMON DRIZZLE: Melt remaining 2/3 C cinnamon chips with 1 1/2 tsp shortening.
• Preheat oven to 375 degrees F. Unroll dough, separate into 16 triangles.
• Spread butter on each triangle. Sprinkle 1 C cinnamon chips evenly over triangles; gently press chips into dough. Roll from shortest side of triangle to opposite point. Place point side down, on ungreased cookie sheet; curve into crescent shape.
• Bake 8 - 10 minutes or until golden brown. Drizzle with Cinnamon Drizzle. Serve warm.

MINI CHIPS CINNAMON CRESCENTS

Steps:

• Heat oven to 375. On ungreased cookie sheet, unroll dough to form 8 triangles. Lightly sprinkle cinnamon and 1 tablespoon chocolate chips on top of each. Gently press into dough to adhere.
• Starting at shortest side of triangle, roll dough to opposite point. Bake 10-12 minutes or until golden brown. Sprinkle powdered sugar over top. Serve warm.