Oookay let me start by saying that cinnamon roll breads, rolls, doughs, twists, sticks, spirals, pretzels etc etc pretty much anything cinnamon roll related are one of the greatest inventions ever 😉
See we sure do love our cinnamon rolls! Warm, rich, creamy and cinnamony 😉 honestly there’s no time of the year that you CAN’T eat cinnamon rolls but they’re especially fabulous when the weather is cold. They just warm you up from inside and give you that lovely fuzzy feeling 🙂
These babies are made using my ever so popular soft and fluffy cinnamon roll recipe. I shared this recipe wayyyy back when I first opened my Facebook page and it’s been a hit from the get go 🙂 this is also the recipe I sometimes use when I go to events and they’re always a best seller 🙂
This recipe was created when I was on a “lets make all sorts of weird, funky alternatives to the classic cinnamon roll” phase 🙂 and I absolutely loved them! You can pretty much fill them with anything too, they’re just so fun!
They’re also very simple to make. Prepare the dough and roll it into a large circle, try not to make it too thin so you get nice and puffy crescents. Slice into 8 pieces, slather some butter on top, sprinkle the filling then roll starting from the bottom long sides up to the thin middle sides creating a crescent shape. That’s pretty much it! 😋
Now you could bake them straight away but if you like your breads extra puffy then cover them and let them rise for 30 – 60 minutes.
They’re super delicious either way! Once they’re baked, drizzle some of this most amazing creamy cream cheese glaze on top 😉
Prepare to swoon my friends!
Cinnamon Roll Crescents
Makes 16 crescents, recipe can be halved to make 8
- 1 cup warm milk or buttermilk (for a substitute, pour 1 cup of milk into a glass, remove 1 tablespoon of milk and replace with 1 tablespoon white vinegar. Let stand for 5 – 10 minutes and use as stated)
- 2 1/2 teaspoons fast acting yeast
- 1/3 cup butter (oil can be used)
- 2 eggs
- 1/2 cup sugar
- 1 1/2 teaspoon salt
- 4 – 4 1/2 cups all purpose flour
Filling (divide into 2)
- 6 to 8 tablespoons butter
- 1/2 cup white sugar
- 1/4 cup packed soft brown sugar
- 2 tablespoons cinnamon
Cream cheese glaze
- 2 tablespoons cream cheese
- 2 – 4 tablespoons cream
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
- Place the warm milk or buttermilk and yeast in a bowl and let rest for about 5 – 10 minutes.
- Add the butter/oil, egg and sugar. Stir in the flour and salt in small amounts ( about 1/2 cup at a time) until a soft and sticky dough forms. More flour can be added but dough needs to be sticky so try not to add too much extra flour.
- Knead the dough for about 10 minutes and place into a lightly oiled bowl.
- Cover bowl with plastic wrap and let rise for 2 hours or until doubled in size.
- Once dough has risen, punch down and divide into 2 balls. Take 1 ball and roll out into a large circle not less then 1/4 inch thick (about 10 to 11 inches in diameter) .
- Cut circle into 8 triangles. Spread the butter across the dough leaving and pour the filling on top.
- Roll each triangle into a crescent, starting from the bottom edge, rolling to the middle.
- Do the same with the 2nd ball of dough, (each ball will need 3 to 4 tablespoons butter, 1/4 cup white sugar + 2 tablespoons brown sugar, 1 tablespoon cinnamon)
- Place crescents onto a lightly floured baking tin. Cover and let rise again for about an hour.
- Bake rolls in a preheated 180C oven for about 10 – 15 minutes or until golden brown.
- Whip cream cheese for a few minutes. Add in powdered sugar and cream. Whisk in vanilla.
- Pour glaze over rolls as soon as they are out of the oven so the glaze can melt into all the cracks. Serve warm.