Nothing gets your family salivating and hovering out of bed like the smell of cinnamon rolls baking to perfection. Scratch made are always phenomenal, but I don't want to wake up at 4am just for some dough to rise. What are we left with? Over sugared, frozen, and not as delicious versions of the pastry we love and adore. Some of you might remember my bacon cinnamon rolls made with puff pastry, but this version uses a more familiar staple in most people's refrigerators... crescent rolls!
Pecan-Cinnamon Crescent Rolls:
- One 8 oz tube original crescent roll dough
- 2 tablespoons softened butter (soft enough to spread easily)
- 1/4 cup chopped pecans
- 1/4 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1 egg beaten with 1 tablespoon water (also known as an eggwash)
- powdered sugar for garnish (optional)
Vanilla Glaze (optional) :
- 3/4 cup Powdered Sugar
- 2 tablespoons Milk
- 1/2 teaspoon Vanilla Extract
Preheat oven to 375 degrees. Unroll your crescent roll dough on a large cutting board and seal any perforated cuts with your fingers by gently pinching them closed. Spread butter over unrolled dough with a butter knife, being careful not to put too much pressure on the dough. Evenly sprinkle brown sugar, cinnamon and pecans, making sure to leave about a 1 inch border on the short ends of the dough. Carefully roll dough snugly and place on your work surface seam-side down. With a sharp knife, cut into 8 equal pieces and place on a baking sheet lined with parchment paper. With a pastry brush, cover each roll in eggwash over the top and around the sides. Bake for 15-20 minutes until golden brown and very delicious. Sift powdered sugar over the rolls for garnish and serve warm. If you want to glaze your rolls, mix the glaze ingredients in a small bowl until smooth. Use a spoon to drizzle the glaze over the cinnamon rolls as they cool.
Really, you can indulge in these little bundles of joy at anytime. Why limit them to breakfast or brunch?? Once you see just how easy they are to make, they will very soon become a frequent sight in your kitchen!
Pecan-Cinnamon Crescent Rolls:
- One 8 oz tube original crescent roll dough
- 2 tablespoons softened butter (soft enough to spread easily)
- 1/4 cup chopped pecans
- 1/4 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1 egg beaten with 1 tablespoon water (also known as an eggwash)
- powdered sugar for garnish (optional)
Vanilla Glaze (optional) :
- 3/4 cup Powdered Sugar
- 2 tablespoons Milk
- 1/2 teaspoon Vanilla Extract
Preheat oven to 375 degrees. Unroll your crescent roll dough on a large cutting board and seal any perforated cuts with your fingers by gently pinching them closed. Spread butter over unrolled dough with a butter knife, being careful not to put too much pressure on the dough. Evenly sprinkle brown sugar, cinnamon and pecans, making sure to leave about a 1 inch border on the short ends of the dough. Carefully roll dough snugly and place on your work surface seam-side down. With a sharp knife, cut into 8 equal pieces and place on a baking sheet lined with parchment paper. With a pastry brush, cover each roll in eggwash over the top and around the sides. Bake for 15-20 minutes until golden brown and very delicious. Sift powdered sugar over the rolls for garnish and serve warm. If you want to glaze your rolls, mix the glaze ingredients in a small bowl until smooth. Use a spoon to drizzle the glaze over the cinnamon rolls as they cool.
Really, you can indulge in these little bundles of joy at anytime. Why limit them to breakfast or brunch?? Once you see just how easy they are to make, they will very soon become a frequent sight in your kitchen!
