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Bake-Off® Contest 41, 2004
Delta, Ohio

Cherry-Almond Swirls

Crescent dough is dressed up with a creamy cherry filling and topped with a light glaze in these breakfast treats.

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  • prep time 20 min
  • total time 40 min
  • ingredients 10
  • servings 12
 

Ingredients

1/4
cup granulated sugar
1/2
cup slivered almonds
1
package (3 oz) cream cheese, softened, cut into pieces
1/4
teaspoon vanilla
1/8
teaspoon almond extract
1
egg yolk
1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/4
cup cherry preserves
1/2
cup powdered sugar
2 teaspoons water

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In food processor, place granulated sugar and almonds; process about 30 seconds or until almonds are finely ground. Add cream cheese, vanilla, almond extract and egg yolk; process about 10 seconds or until well blended.
  • 2 If using crescent rolls: On lightly floured surface, unroll dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: On lightly floured surface, unroll dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12x9-inch rectangle.
  • 3 Spread cream cheese mixture evenly over dough rectangle. Starting with 1 long side of dough rectangle, roll up dough into log (filling will be soft). With serrated knife, cut log into 12 slices; place slices, cut side up, in muffin cups.
  • 4 Bake 11 to 15 minutes or until light golden brown. With handle of wooden spoon, make indentation in center of each roll. Spoon 1 teaspoon preserves into each indentation.
  • 5 Bake 2 to 4 minutes longer or until golden brown. Run knife around edge of muffin cups to loosen; remove rolls from cups and place on cooling racks.
  • 6 In small bowl, mix powdered sugar and water until smooth; drizzle over warm rolls. Serve warm or at room temperature. Store in refrigerator.
  • 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In food processor, place granulated sugar and almonds; process about 30 seconds or until almonds are finely ground. Add cream cheese, vanilla, almond extract and egg yolk; process about 10 seconds or until well blended.
  • 2 If using crescent rolls: On lightly floured surface, unroll dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: On lightly floured surface, unroll dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12x9-inch rectangle.
  • 3 Spread cream cheese mixture evenly over dough rectangle. Starting with 1 long side of dough rectangle, roll up dough into log (filling will be soft). With serrated knife, cut log into 12 slices; place slices, cut side up, in muffin cups.
  • 4 Bake 11 to 15 minutes or until light golden brown. With handle of wooden spoon, make indentation in center of each roll. Spoon 1 teaspoon preserves into each indentation.
  • 5 Bake 2 to 4 minutes longer or until golden brown. Run knife around edge of muffin cups to loosen; remove rolls from cups and place on cooling racks.
  • 6 In small bowl, mix powdered sugar and water until smooth; drizzle over warm rolls. Serve warm or at room temperature. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Roll
Calories
180
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
3g,
3%
Trans Fat
1g
1%
),
Cholesterol
25mg
25%;
Sodium
170mg
170%;
Total Carbohydrate
22g
22%
(Dietary Fiber
0g
0%
  Sugars
14g
14%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
2%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.