Description
Flaky layers of golden pastry yield to a gooey cinnamon filling, finished with a silky vanilla glaze that drips into every crevice. Warm, aromatic bites melt in your mouth with buttery sweetness and a hint of spice.
Ingredients
- 1 can crescent roll dough
- 4 tablespoon unsalted butter melted
- 3 tablespoon brown sugar
- 2 tablespoon granulated sugar
- 2 teaspoon ground cinnamon
- 1 cup powdered sugar
- 2 tablespoon milk
- 1 teaspoon vanilla extract
- 1 egg beaten
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a small bowl combine brown sugar, granulated sugar, and ground cinnamon.
- Unroll the crescent dough and separate into triangles on the prepared baking sheet.
- Brush each triangle with melted butter, then sprinkle evenly with the cinnamon sugar mixture.
- Roll up each triangle starting from the wide end toward the point and place point-side down.
- Brush each crescent with beaten egg for a golden finish.
- Bake for 12 to 15 minutes or until golden brown and puffed.
- While the crescents bake, whisk powdered sugar, milk, and vanilla extract until smooth.
- Remove crescents from the oven and let cool slightly for 5 minutes.
- Drizzle the icing over the warm crescents before serving.
Notes
- Best served warm within two hours for ideal texture.
- Store leftovers in an airtight container at room temperature for up to two days.
- Reheat in a preheated oven or toaster oven to restore crispiness.
- For variation, add chopped nuts or raisins before rolling.