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Crescent Rolls

Looking for recipes for crescent rolls? Taste of Home has the best crescent rolls recipes from real cooks like you, featuring reviews, ratings, how-to videos and tips.

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Sweet Potato Crescents

Sweet Potato Crescents

Sweet Potato Crescents

My family agrees that our Thanksgiving feast would not be complete without these light-as-air crescent rolls. They're a nice accompaniment to any menu. Baking them always puts me in the holiday spirit. —Rebecca Bailey, Fairbury, Nebraska

Orange Crescents

Orange Crescents

Orange Crescents

The bold orange flavor of these sweet rolls satisfies at breakfast, dessert or snack time. My family and friends love them and often request that I make a batch. We consider them a real treat!

Swiss Onion Crescents

Swiss Onion Crescents

Swiss Onion Crescents

Joy McMillan of The Woodlands, Texas puts a special spin on these golden crescents by filling them with Swiss cheese, green onions and Dijon mustard. They're a snap to prepare because she uses refrigerated dough.
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Almond Crescents

Almond Crescents

Almond Crescents

Not only does the dough for these crescents mix up in the bread machine, but you can vary the amount of almonds in the filling and do the baking a day early. the recipe's from my daughter-in-law.

Cardamom Crescents

Cardamom Crescents

Cardamom Crescents

A hint of cardamom adds nice flavor to these tender golden rolls. They're my grandchildren's favorites, so I make the crescents all year long.

Mushroom & Onion Crescents

Mushroom & Onion Crescents

Mushroom & Onion Crescents

I knew these stuffed crescents were keepers when my husband ate most of the filling before I could roll it into the dough. I’ve had to get sneaky now when I make them. —Carrie Pommier, Lakeville, Minnesota

Chocolate Cinnamon Crescents

Chocolate Cinnamon Crescents

Chocolate Cinnamon Crescents

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

Apricot Cheese Crescents

Apricot Cheese Crescents

Apricot Cheese Crescents

Traditionally, I bake these for Christmas. A cross between sweet breads and cookies, they're also something that I have been asked to make for weddings. I'm a widow with two grown sons and five grandchildren. -Ruth Gilhousen, Knoxdale, Pennsylvania

Chocolate-Filled Crescents

Chocolate-Filled Crescents

Chocolate-Filled Crescents

“I always get compliments on these rich, flaky rolls drizzled with chocolate…and requests for the recipe,” Carol Formholtz of Deltona, Florida says. Great for brunch, dessert or a mid-day coffee treat!

Sausage Cheese Crescents

Sausage Cheese Crescents

Sausage Cheese Crescents

My mother says that my grandmother made the best butterhorns. I never tasted hers, but my Mom's were delicious and grandma, of course, taught her. Through the years, my Mom filled butter horns with everything, from fruit, to seafood, to meats and all sorts of nuts and raisins. I always got a kick out of trying to guess what was in them. This recipe is ideal for brunch or lunch. —Paula Marchesi, Lenhartsville, Pennsylvania

Chili Cornmeal Crescents

Chili Cornmeal Crescents

Chili Cornmeal Crescents

THESE UNIQUE ROLLS are tender, light and delicious, with a bit of chili tang. The zip and texture inspire requests for the recipe every time I serve them. For a fun change of pace, I'll sometimes use blue cornmeal when I make these. -Marion Lowery, Medford, Oregon
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