Best 8 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.

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 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 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.

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.

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.

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.

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.