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Cherry-Almond Swirls

(22)
  0 reviews
  • 20 min prep time
  • 40 min total time
  • 10 ingredients
  • 12 servings
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Crescent dough is dressed up with a creamy cherry filling and topped with a light glaze in these breakfast treats.

Bake-Off® Contest 41, 2004
Jenny Riegsecker
Delta, Ohio

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™ refrigerated Crescent Dough Sheet
1/4
cup cherry preserves
1/2
cup powdered sugar
2 teaspoons water

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Roll
Calories
180
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
3g
16%
Trans Fat
1g
1%
Cholesterol
25mg
8%
Sodium
170mg
7%
Total Carbohydrate
22g
7%
Dietary Fiber
0g
0%
Sugars
14g
14%
Protein
3g
3%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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