Maple Pecan Crescent Twists

Pecans swirl with sugar, cinnamon and nutmeg in this twist that's perfect for Sunday brunch or afternoon coffee.

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Servings 8

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9 Ratings

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Bake-Off® Contest 35, 1992

Jean K. Olson

Wallingford, Iowa

ingredients 9
Prep Time 15 min
Total Time 35 min

Ingredients

Twists

1/2: cup finely chopped pecans

3: tablespoons granulated sugar

1: teaspoon ground cinnamon

1/8: teaspoon ground nutmeg

2: cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2: tablespoons butter or margarine, melted

Glaze

1/2: cup powdered sugar

1/4: teaspoon maple flavor

2: to 3 teaspoons milk

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Directions

1 Heat oven to 375°F. Spray 1 large or 2 small cookie sheets with cooking spray, or lightly grease with shortening. In small bowl, mix pecans, granulated sugar, cinnamon and nutmeg.
2 If using crescent rolls: Unroll both cans of dough; separate into 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough; cut to form 8 rectangles.
3 Brush each rectangle with melted butter. Sprinkle 1 tablespoon pecan-sugar mixture evenly over each rectangle; press in lightly. Starting at longer side, roll up each rectangle; pinch edges to seal.
4 With sharp knife, cut one roll in half lengthwise, forming 2 strips. With cut side up, carefully overlap strips 2 times to form twist. Press ends together to seal. Place on cookie sheet. Repeat with remaining dough. Sprinkle with any remaining pecan-sugar mixture.
5 Bake 10 to 15 minutes or until golden brown.
6 In small bowl, mix glaze ingredients until smooth, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.