Cinnamon Crescent Twists

I made these little babies to go along with the creamy scrambled egg recipe from yesterday.  I found it right with the egg recipe in the May issue of Simple and Delicious.  I did however, make a few changes to the original recipe.  It utilizes a favorite product of mine – crescent dough.  These yummy twists are a cinch to make and the family loved them.  I made a double batch for my crew of 5 and they were all gone.  Delish!

Cinnamon Crescent Twists

  • 1 package (8 ounces) refrigerated crescent rolls
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, softened
  • 1 teaspoons ground cinnamon


  • 1/4 cup confectioners’ sugar
  • 1 tablespoon butter, melted
  • 1 to 1-1/2 teaspoons hot water
  1. Separate crescent roll dough into four rectangles; press seams to seal.
  2. In a small bowl, combine the brown sugar, butter and cinnamon; spread over two rectangles. Top with remaining two rectangles.
  3. Starting from a long side, cut each rectangle into three strips (I use my pizza cutter to do this). Twist each strip several times; seal ends together.
  4. Place on greased baking sheets. Bake at 375° for 12-14 minutes or until golden brown.
  5. Immediately remove to wire racks. Combine glaze ingredients; brush over warm twists.
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