Crescent Sweet Buns Recipes

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CRESCENT SWEET BUNS

These are really quick and delicious. You may add (toasted) pecans or raisins for variety. These can be made by using seamless crescent roll dough and preparing them like pinwheels by rolling the dough into a rectangle, spread with filling, roll into a LOG; cut into 12 one-inch slices and bake.

Provided by Gail Welch

Categories     Other Breakfast

Time 35m

Number Of Ingredients 8



Crescent Sweet Buns image

Steps:

  • 1. Preheat oven to 350 F. Spray or butter (glass) baking dish or pan. I used a 9x13... May use next larger size or 10-12-in. round cake pan.
  • 2. Separate dough and roll out on floured surface (retaining triangle shape) on parchment or floured waxed paper. Or use seamless crescent roll dough...See personal notes above.
  • 3. Melt butter and brush over each triangle. Combine cinnamon and sugar. Sprinkle evenly over each triangle. NOTE: Add 1/2 cup pecans or raisins over dough, optional.
  • 4. Beginning with the wide end, form dough into crescents then shape crescents into rounds. May leave as crescent shape, if desired.
  • 5. Place each roll into prepared baking dish. Bake about 20-25 minutes until done & browned. Brush tops with melted butter.
  • 6. MAKE ICING by combining all ingredients. Icing should have a thick consistency. Add a few drops of additional milk, if needed. Drop by teaspoonfuls and spread on hot rolls.

1 can(s) pillsbury crescent rolls
3 Tbsp butter, melted
1/3 c sugar
2 tsp cinnamon
ICING
1 c powdered sugar
1 Tbsp milk or evaporated milk
1/4 tsp vanilla (optional)

GOLDEN CRESCENT ROLLS

This is a great recipe for sweet, fluffy crescent rolls (kind of like a croissant but more dense).

Provided by Mike A.

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h10m

Yield 20

Number Of Ingredients 8



Golden Crescent Rolls image

Steps:

  • Dissolve yeast in warm water.
  • Stir in sugar, salt, eggs, butter, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1 1/2 hours).
  • Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
  • Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out of the oven.

Nutrition Facts : Calories 180.6 calories, Carbohydrate 24.4 g, Cholesterol 36.9 mg, Fat 7.7 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 4.6 g, Sodium 173.4 mg, Sugar 5.1 g

2 (.25 ounce) packages active dry yeast
¾ cup warm water (110 degrees F/45 degrees C)
½ cup white sugar
1 teaspoon salt
2 eggs
½ cup butter, room temperature
4 cups all-purpose flour
¼ cup butter, softened

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