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Cinnamon Raisin Crescent Breadsticks

Cinnamon Raisin Crescent Breadsticks


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Make these addictive and tasty Cinnamon Twist to put a twist in your morning breakfast treat routine.MORE+LESS-

Make with

Pillsbury Crescents

1

can Pillsbury™ refrigerated Crescent Dough Sheet

1

tablespoon melted butter

1

tube Betty Crocker™ cookie icing

60

raisins or dried cherries (chopped)

Hide Images

  • 1

    Roll out the crescent roll sheet and cut into half.

  • 2

    Then cut each half into 6 long strips.

  • 3

    Sprinkle the cinnamon sugar onto a plate. Have the melted butter ready to go.

  • 4

    Using a pastry brush or just your finger (that’s what I did) brush butter onto both sides of the dough strip.

  • 5

    Dip the butter covered strip into the cinnamon sugar plate. Using your hands coat the strip on both sides with the cinnamon sugar.

  • 6

    Twist the strip a few times and place onto a baking pan that has been sprayed with baking spray.

  • 7

    Bake at 350°F for 12-14 minutes or until golden brown. It’s a little hard to tell with the cinnamon sugar on their but if you look closely you can tell. Once baked remove from oven and let cool for about 10 minutes.

  • 8

    Add as much or as little icing as you would like to your twist.

  • 9

    While the frosting is still wet add raisins or dried cherries if you would like. Feel free to leave them off if you prefer.

No nutrition information available for this recipe

More About This Recipe

  • I’m always looking for a new quick bread or Danish to add to my brunch and breakfast menus and these are a fantastic addition. Not only are they seriously simple, but they are crazy addictive.

    My family loves crescent rolls so it was no surprise that when it came down to the last Cinnamon Crescent Breadstick on the plate we almost had to arm wrestle for it.

    To make the Cinnamon Crescent Breadsticks, first gather the ingredients. You can use either dried cherries or raisins. We prefer cherries in my household.

    Roll out the crescent roll sheet and cut into half.

    Then cut each half into 6 long strips.

    Sprinkle the cinnamon sugar onto a plate. Have the melted butter ready to go.

    Using a pastry brush or just your finger (that’s what I did) and brush butter onto both sides of the dough strip.

    Dip the butter covered strip into the cinnamon sugar plate. Using your hands coat the strip on both sides with the cinnamon sugar.

    Twist the strip a few times and place onto a baking pan that has been sprayed with baking spray.

    Bake at 350F degrees for 12-14 minutes or until golden brown. Then remove from oven and let cool for about 10 minutes.

    Add as much or as little icing as you would like to your breadsticks.

    While the frosting is still wet add raisins or dried cherries. Feel free to leave them off if you prefer. The breadsticks will still taste great!

    Enjoy these very addictive breakfast treats!


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These Breadsticks Are The Classiest Way To Use Crescent Rolls

It's totally old news for me to tell you that crescent rolls are versatile and can come in handy while cooking in more ways you can imagine. Case in point: Rolling up your Thanksgiving leftovers in one. But I have a way to make them classy for a festive dinner, by making them breadsticks.

The process is super simple. You start with either a crescent roll sheet (did you know they make these now?!) or a regular tube of crescent rolls and just pinch the seams to make one full sheet. Slice them into 1-inch strips and then top as you'd like and halve the strips. Do the twist, which is essentially holding each end and gently twisting.

For toppings, I went with garlic Parmesan (favorite!), everything, and cheddar chive. You can do a few of each for a breadstick basket that has something for everyone or stick to one flavor.


Now let’s talk about the recipe and go through the step-by-step process.

First, (after preheating the oven) you’ll need to line a baking sheet with parchment paper or foil. If you’re using foil please note that the bottom of the ring may crisp quicker and/or be darker.

Do not place the wreath directly on the bare baking sheet because it will most likely stick. You don’t want that! You have been warned.

The filling is very simple and easy to make and it takes approximately 1 minute and 30 seconds to put together. It consists of 3 ingredients butter, brown sugar, and ground cinnamon.

Very basic but oh-so-good, just like cinnamon roll filling.

After mixing, it won’t look like much and that’s because it’s not. But listen when I tell you, it’s the perfect amount. Add any more and it just leaks right out the dough, so stick to the recipe!

Let’s move on to the dough.

It’s best to leave the dough in the fridge until after you’re done making the filling. You do this because the cold dough is much easier to work with and this type of dough gets warm really quickly.

After unwrapping, you’re going to place the dough onto the baking sheet, then unroll and pinch the seams together. Since we’re not going to be making crescent rolls, those little perforations that separate the dough into 8 triangles need to be closed to prevent the filling from leaking out.

Next, you spread the filling evenly on top and roll tightly into a log.

How to Twist the dough

Cut the log lengthwise (horizontally) into 2 strips.

It’s not shown in the picture here but after cutting, turn the cut sides to face upwards. This will ensure that the filling stays put and also to display those beautiful layers!

Press one set of ends together then being twisting the 2 strips of dough together the same way you would twist together 2 strands of rope.

I decided to twist from left to right, but do whatever you’re comfortable with.

The reason why you press one set of ends together is so that the dough is less likely to unravel or move around while you’re twisting. It just makes it easier.

After it’s all twisted up you bring both ends together to create a circular shape and press to seal so that it stays in place, then bake.

How to know when the Crescent Ring is done

You’ll know it’s done when it’s golden brown on the outside and mostly firm to the touch. If the inside is jiggly or really soft, it’s under baked.

Also, when it’s done you’ll smell it. I don’t quite know how else to put it. You just begin to smell the aroma of freshly baked bread and cinnamon.

After the wreath cools on the baking sheet for 10 minutes, drizzle it with glaze while it’s still warm.

If you have cream on hand use it! It makes the icing much more creamy and delicious.

For something so beautiful, it sure is easy to make and it tastes a lot like cinnamon rolls! Soft, sweet, and perfectly spiced.

And it’s perfect for breakfast or dessert! Or midday snack, or brunch, or at 3 o’clock in the morning pretty much any time of the day.

You only need 1 can of crescent roll dough for this recipe which only has 8 servings so it really isn’t much. You blink twice and it’s gone. If you’re serving more than 3 – 4 people I highly recommend doubling the recipe.

This is something to make with crescent rolls that will definitely impress people. They’ll think it took you forever to make just based on the way it looks.

This is a great crescent roll recipe idea that is simple and easy yet looks anything but!

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