Best Maple Pecan Crescent Twist Recipes

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MAPLE PECAN CRESCENT TWISTS



Maple Pecan Crescent Twists image

A recipe from Pillsbury Bake-off 1992. Tasty, easy recipe that uses refrigerated crecent roll dough. Enjoy!

Provided by Courtly

Categories     Breads

Time 35m

Yield 8 rolls, 8 serving(s)

Number Of Ingredients 9

1/2 cup chopped pecans
3 tablespoons sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 (8 ounce) cans refrigerated crescent dinner rolls
2 tablespoons butter, melted
1/2 cup powdered sugar
1/4 teaspoon maple extract
2 -3 teaspoons milk

Steps:

  • Heat oven to 375. Lightly grease 1 large or 2 small cookie sheets. In small bowl, combine pecans, sugar, cinnamon and nutmeg; mix well. Seperate dough into 8 rectangles; firmly press perforations to seal. Brush each rectangle with butter. Sprinkle 1 T. sugar mixture evenly over each rectangle, pressing in lightly. Starting at longer side, roll up each rectangle, pinching edges to seal. With sharp knife, cut 1 roll in half lengthwise, forming 2 strips. With cut side up, carefully overlap strips 2 times to form twist. Press ends together to seal. Place on greased cookie sheet. Repeat with reamining dough.
  • Sprinkle with remaining sugar nut mixture.
  • Bake at 375 for 10-15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.

Nutrition Facts : Calories 296.1, Fat 11.5, SaturatedFat 3.2, Cholesterol 36.2, Sodium 330.2, Carbohydrate 43, Fiber 2.9, Sugar 14.9, Protein 6.1

MAPLE PECAN CRESCENT CINNAMON TWISTS



Maple Pecan Crescent Cinnamon Twists image

These quick & easy 20 minute maple pecan cinnamon twists are made with refrigerated crescent dough and are perfect for brunch, a snack, and even a sweet breakfast treat. Buttery crescent dough filled with a pecan cinnamon mixture and baked to perfection! Top with a simple maple and powdered sugar glaze and enjoy.

Provided by Together As Family

Categories     Breakfast

Time 22m

Number Of Ingredients 9

1/2 cup finely chopped pecans
2 tablespoons brown sugar
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
2 cans (8 oz each) Pillsbury refrigerated crescent rolls
2 tablespoons butter (melted)
1/2 cup powdered sugar
1/4 teaspoon maple extract
1-3 tablespoons milk (I used heavy cream)

Steps:

  • Heat oven to 375 degrees. Prepare a cookie sheet by spraying with cooking spray or lining with parchment paper.
  • In a small bowl, combine the pecans, sugars, and cinnamon. Set aside.
  • Unroll both cans of crescent dough and separate each can into 4 rectangles (2 of the crescent triangles together). Firmly press together the perforations to seal the 2 crescent triangles together. You will end up with 8 rectangles of dough.
  • Brush each rectangle with some melted butter and sprinkle a heaping 1 tablespoon of the pecan/sugar mixture over the butter. Repeat for each rectangle. Starting at the long side of the rectangle, roll up tightly just like cinnamon rolls. Pinch edges to seal.
  • Take a sharp knife and cut each roll in half LENGTHWISE. You will end up with 2 rope twists from each rectangle. Take the two pieces and twist them around each other. Place on the prepared cookie sheet. Repeat this process with the remaining pieces.
  • Bake for 10-13 minutes or until puffy and golden brown. Let cool for about 10-15 minutes before glazing.
  • To prepare the glaze: mix all ingredients together in a small bowl until desired consistency is reached. Add more or less milk and/or powdered sugar depending on how thick or thin you want the glaze.

Nutrition Facts : ServingSize 1 twist, Calories 340 kcal

MAPLE TWIST COFFEE CAKE



Maple Twist Coffee Cake image

If you like maple flavor, you will love this recipe. It is so pretty with all the twists and is always a hit at bake sales I have brought it too.-Deanna Richter, Elmore, Minnesota

Provided by Taste of Home

Time 1h5m

Yield 16 servings.

Number Of Ingredients 19

1 package (1/4 ounce) active dry yeast
3/4 cup warm whole milk (110° to 115°)
1/4 cup butter, softened
3 tablespoons sugar
1 large egg, room temperature
1 teaspoon maple flavoring
1/2 teaspoon salt
2-3/4 to 3 cups all-purpose flour
FILLING:
1/2 cup sugar
1/3 cup chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon maple flavoring
1/4 cup butter, melted
GLAZE:
1 cup confectioners' sugar
2 tablespoons butter, melted
1 to 2 tablespoons whole milk
1/2 teaspoon maple flavoring

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, egg, maple flavoring, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine the sugar, walnuts, cinnamon and maple flavoring; set aside. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; place 1 circle on a greased baking sheet or 12-in. baking pan. Spread with a third of the butter; sprinkle with a third of the filling. Repeat layers twice. Pinch edges of dough to seal., Carefully place a glass in center of circle. With scissors, cut from outside edge just to the glass, forming 16 wedges. Remove glass; twist each wedge 5 or 6 times. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes., Bake at 375° until golden brown, 18-20 minutes. In a small bowl, combine glaze ingredients; set aside. Carefully remove coffee cake from pan by running a metal spatula under it to loosen; transfer to a wire rack. Drizzle with glaze.

Nutrition Facts : Calories 236 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 134mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

MAPLE PECAN CRESCENT TWISTS



Maple Pecan Crescent Twists image

Number Of Ingredients 11

TWISTS
1/2 cup chopped pecan
3 tablespoons sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 (8-ounce) cans refrigerated crescent rolls
2 tablespoons margarine or butter, melted
GLAZE
1/2 cup powdered sugar
1/4 teaspoon imitation maple flavoring
2 to 3 teaspoons milk

Steps:

  • Heat oven to 375°F. Lightly grease 1 large or 2 small cookie sheets. In small bowl, combine pecans, sugar, cinnamon and nutmeg mix well. Separate dough into 8 rectangles firmly press perforations to seal. Brush each rectangle with margarine. Sprinkle 1 tablespoon sugar-nut mixture evenly over each rectangle, pressing in lightly. Starting at longer side, roll up each rectangle, pinching edges to seal. With sharp knife, cut 1 roll in half lengthwise, forming 2 strips. With cut side up, carefully overlap strips 2 times to form twist. Press ends together to seal. Place on greased cookie sheet. Repeat with remaining dough. Sprinkle with any remaining sugar-nut mixture.Bake at 375°F. for 10 to 15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.Nutrition Per Serving (1 roll): Calories 320 Protein 4g Carbohydrate 36g Fat 19g Sodium 500mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

MAPLE PECAN CRESCENT TWIST



Maple Pecan Crescent Twist image

A unique shape plus a crunchy sugar-nut filling make this sweet roll a winner

Provided by Jamallah Bergman

Categories     Other Breakfast

Number Of Ingredients 11

TWIST
1/2 c chopped pecans
3 Tbsp sugar
1 tsp cinnamon
1/8 tsp nutmeg
2 can(s) refrigerated crescent rolls
2 Tbsp margarine or butter,melted
GLAZE
1/2 c powdered sugar
1/4 tsp maple extract
2 to 3 tsp milk

Steps:

  • 1. Heat oven to 375. Lightly grease 1 large or 2 small cookie sheets. In small bowl, combine pecans,sugar,cinnamon and nutmeg;mix well. Seperate dough into 8 rectangles; firmly press perforations to seal. Brush each rectangle with margarine.
  • 2. Sprinkle 1 tbsp sugar nut mixture evenly over each rectangle,pressing in lightly. Starting at longer side,roll up each rectangle,pinching edges to seal.
  • 3. With sharp knife,cut 1 roll in half lengthwise,forming 2 strips. With cut side up,carefully overlap strips 2 times to form twist. Press ends together to seal. Place on greased cookie sheet. Repeat with remaining dough. Sprinkle with any remaining sugar-nut mixture.
  • 4. Bake at 375 for 10 to 15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.

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