One Little Thing… Sweet Crescents


Yesterday I was in a breakfast mood that didn’t include a Slim Fast Shake or cereal. Again. I was really craving cinnamon buns but had none in the house. So I peeked in the fridge to see what I DID have, and came up with a brilliant idea.

(I haven’t checked Pinterest yet to see if it exists already, be right back! Nope!! Moving on.) I did this two ways in my experimenting. I took 1 package of crescent rolls and half were separated into the regular triangles, the other half was halved again to form 2 squares. The square ones had to go back in the oven a couple times, so I really prefer the regular crescent ones.


These Sweet Crescents take 3 little things and turn them in to a whole whack of delicious!

Sweet Crescents

1 package crescent rolls

cinnamon (maybe 1 tsp total)

8 Tbsp leftover maple cream cheese frosting (recipe to follow)

Preheat oven to 375 (or as directed on crescent roll package).

Separate crescents and sprinkle with cinnamon.


Unroll, sprinkle, squeeze, roll.
Easy peasy!

Squeeze about 1 Tbsp of frosting along big end of crescent.


Rolled up and ready for a suntan.

Roll as normal.

Bake for 10 – 12 minutes.

Let cool (VERY IMPORTANT – those things are HOT!!!).



This, my friends, is 4 bits of goodness.

Also, I saved one for later and it was a little deflated but really very good. Like something from a pastry shop. SO good.


This was one of the square pastries that didn’t make the cut. Sadly, it had to get eaten as punishment.

Maple Cream cheese Frosting

This is what I use on buttermilk cupcakes and top with bacon. I’m sure any other frosting would work too. Bet chocolate would be awesome! Oooh, or Nutella! Anyway…

1/2 C butter, softened

8 oz cream cheese, softened (I use 1/3 less fat and it is fine)

1-2 tsp maple flavor (near the vanillas)

4 C powdered sugar

milk as needed

Cream together butter and cream cheese. Add maple and sugar (in increments, otherwise you’ll wear it). Add 1 Tbsp of milk if needed for consistency.

I load mine into a gallon size zipper bag (held up by a big tumbler cup because it’s easy to spoon in that way), snip the tip and frost my cupcakes. I put the whole gallon bag into a smaller zip top bag to save any leftovers. This keeps quite a while in the fridge.


About brandeekins

I'm a child of God, wife, Mom and step mom of 7 (!), knitter, crocheter, and maker of hairbows and afghans. I am living through heart failure and bi-polar disorder at the ripe old age of 40something. I am a car singer, cupcake baker, Pinterest loving former nurse that takes great pride in her faith, family, and abilities. Disabilities be damned.

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