Glazed Cinnamon Crescents for a Sweet National Day

Easter Sunday may be behind us, but for Catholics we have a ways to go in the Easter Season. Catholics mark the end of the Easter Season on Pentecost Sunday, 50 days after Easter. This year, the Easter Season will end on May 28.

To be completely honest, I don’t know if other Christian faiths have seasons. I just know that Catholics do. This year’s Easter Season beginning with Easter Sunday and ending with Pentecost, I can count 10 days of religious significance, although not all Catholic. Our National Day of Prayer (the first Thursday in May) is for peoples of all faith including the three main groups – Jewish; Christian, and Muslim – to come together in prayer. You know me, I will weave recipes into each special day in its own time. After all, life is meant to be celebrated.

Today is not one of those Special Days of faith beyond Easter Monday. However; on the National Foodie Calendar, it is National Cinnamon Crescent Day. For my little family, that worked out perfectly. No, we aren’t having Cinnamon Crescents for breakfast today – we did that on Saturday as part of our Easter Vigil. What makes it perfect is that I made them on Saturday to share with you today. Happy Monday everyone! And a very Happy Birthday to my mother in Heaven.

Glazed Cinnamon Crescents
Cinnamon Crescents
1 (8 count) tube Pillsbury Crescent Roll Dough
4 tablespoons Butter, softened
1/4 cup Sugar
2-1/2 teaspoons Cinnamon

Heat oven to 375 degrees. Line a rimmed baking sheet with parchment paper, set aside.

Open crescent rolls, unroll dough and separate along perforated lines into 4 sqiares. Place on a flat work surface.

In a small bowl, mix together the softened butter, sugar and cinnamon to create a paste. Divide spread evenly among the crescent roll, spread out with a butter knife. Cut squares into triangles. Roll tightly, begining at the wider end and working to the tip. Arrange on the prepared baking sheet.

Bake in the heated oven for about 10 minutes or until golden. While the rolls are baking, make the glaze.

Glaze
2 tablespoons butter, melted
6 tablespoons Powdered Sugar, sifted
1/2 teaspoon Vanilla
Milk to thin mixture

Melt butter. Sift powdered sugar over the melted butter. Add vanilla, thin with a splash of milk and stir until a smooth glaze is formed.

Remove crescents from the oven. Drizzle glaze over the cinnamon crescents. Serve warm and enjoy.

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Lord, protect me and keep me safe in Your grace forever and ever.