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Chocolate Cinnamon Crescents Recipe

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I dress up ordinary crescent with cinnamon and chocolate to create mouthwatering breakfast rolls. A little glaze ans sprinkling of nuts tops them nicely.—Denise Hayward, Ames, Iowa

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Chocolate Cinnamon Crescents Recipe

Prep/Total Time: 30 min.

Yield: 16 Servings

15 15 30

Ingredients

1/4 cup sugar
3 tablespoons baking cocoa
1-1/2 teaspoons ground cinnamon
2 tablespoons butter, softened, divided
2 tubes (8 ounces each) refrigerated crescent rolls
1/2 cup chopped pistachios, pecans or almonds
GLAZE:
1/2 cup confectioners' sugar
3 to 4 teaspoons milk
Finely chopped pistachios, pecans or almonds

Directions

In a small bowl, combine the sugar, cocoa and cinnamon. Add 1 tablespoon butter; mix well. Separate crescent dough into 16 triangles. Melt remaining butter; brush over dough. Sprinkle cocoa mixture and nuts over each triangle; roll up. Place on ungreased baking sheets. Bake at 375° for 11-13 minutes or until golden brown. Remove to wire racks.
For glaze, in a bowl, combine confectioners' sugar and milk; drizzle over rolls. Sprinkle with nuts. Yield: 16 rolls.

Nutritional Facts 1 serving (1 each) equals 122 calories, 6 g fat (2 g saturated fat), 4 mg cholesterol, 143 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Chocolate Cinnamon Crescents in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p162

Chopping Nuts

Before chopping nuts in a food processor, dust them with flour. This keeps the nuts from sticking to the processor. —Gladys W., Calvert City, Kentucky

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