Wake up to Cinnamon Crescent Rolls

Did you know that cinnamon is a good source of manganese, fiber, iron and calcium? I love cinnamon in my coffee, on toast, in an apple pie or today sprinkled on Crescents. It’s a good thing, too because today is National Cinnamon Crescent Day. Now if your mornings are like mine, making a big breakfast before the men folk head out the door isn’t always possible. This takes almost no time. Served with some fresh fruit and tall glasses of ice cold milk, it’s like sending them out into the world wrapped in a big hug.

Happy 31st Day of Lent everyone. Hope you have a great day.

Cinnamon Crescent Rolls
1 (8 oz) can Crescent Dough
1/2 cup Brown Sugar
3 1/2 teaspoons cinnamon
1/2 cup Powdered Sugar
2 or 3 tablespoons Heavy Cream
Fresh Berries for garnish, optional

Heat oven to 375 degrees. Unroll crescent dough on a large, ungreased baking sheet and separate triangles.In a small bow, combine brown sugar and cinnamon. Spread mixture on top of each triangle of dough.

Roll the triangles up on an angle and position them on the baking sheet 1-inch apart. Bake for 9-12 minutes or until the tops are lightly golden brown.

While the crescents are baking, make the glaze.

In a small bowl, sift the powdered sugar. Add heavy cream one tablespoon at a time to create a nice, thick glaze.

Once the crescents are ready, glaze while fresh from the oven and enjoy. Garnish plates with some fresh berries for added color.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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