Chocolate Cinnamon Crescents |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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I dress up ordinary crescent with cinnamon and chocolate to create mouthwatering breakfast rolls. A little glaze ans sprinkling of nuts tops them nicely.Denise Hayward, Ames, Iowa Ingredients:
1/4 cup sugar |
3 tablespoons baking cocoa |
1-1/2 teaspoons ground cinnamon |
2 tablespoons butter, softened, divided |
2 tubes (8 ounces each) refrigerated crescent rolls |
1/2 cup chopped pistachios, pecans or almonds |
glaze: |
1/2 cup confectioners' sugar |
3 to 4 teaspoons milk |
finely chopped pistachios, pecans or almonds |
Directions:
1. 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.
2. For glaze, in a bowl, combine confectioners' sugar and milk; drizzle over rolls. Sprinkle with nuts. Yield: 16 rolls.
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