Print Options

Back to Cinnamon Crescent Rolls >

Include these items:

Taste of Home Logo

Cinnamon Crescent Rolls

Cinnamon Crescent Rolls
I always whip up a batch of these flaky, drizzled crescents to take to family gatherings at Christmastime. Serve the rolls at breakfast, as a snack or for dessert—you can't go wrong! —Sharon McKee, Denton, Texas
48 ServingsPrep: 50 min. + rising Bake: 15 min./batch

Ingredients

  • 6-1/2 to 7 cups all-purpose flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup butter, cubed
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup shortening
  • 1/4 cup water
  • 3 egg yolks
  • FILLING:
  • 1/2 cup sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 cup butter, softened, divided
  • GLAZE:
  • 2 cups confectioners' sugar
  • 3 to 4 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon

Directions

  • In a large bowl, combine 3 cups flour, yeast, sugar and salt. In a
  • large saucepan, heat the butter, milk, shortening and water to
  • 120°-130°. Add to dry ingredients; beat just until
  • moistened. Add egg yolks; beat until smooth. Stir in enough
© Taste of Home 2013

2 of 2

Cinnamon Crescent Rolls (continued)

Directions (continued)

  • remaining flour to form a soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour. In a
  • small bowl, combine sugar and cinnamon; set aside.
  • Punch dough down. Turn onto a lightly floured surface; knead about
  • six times. Divide dough into four portions. Roll out one portion
  • into a 12-in. circle; spread with 2 tablespoons butter and sprinkle
  • with 2 tablespoons cinnamon-sugar. Cut into 12 wedges. Roll up each
  • from the wide end and place point side down 3 in. apart on ungreased
  • baking sheets. Curve ends to form crescents.
  • Repeat with remaining dough, butter and cinnamon-sugar. Cover and let
  • rise until doubled, about 45 minutes.
  • Bake at 350° for 15-20 minutes or until lightly browned. Remove
  • to wire racks. Combine the confectioners' sugar, milk and vanilla;
  • drizzle over warm rolls. Combine sugar and cinnamon; sprinkle over
  • rolls.
  • Yield: 4 dozen.
Nutrition Facts: 1 roll equals 176 calories, 9 g fat (5 g saturated fat), 30 mg cholesterol, 98 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013