One Little Thing… Sweet Crescents

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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.

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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.

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Unroll, sprinkle, squeeze, roll.
Easy peasy!

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

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Rolled up and ready for a suntan.

Roll as normal.

Bake for 10 – 12 minutes.

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

Enjoy.

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This, my friends, is 4 bits of goodness.
bucketfulofcrazy.wordpress.com

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

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

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.

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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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