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Tropical Crescent Crunch Rolls

(38)
  0 reviews
  • 15 min prep time
  • 50 min total time
  • 9 ingredients
  • 8 servings
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Pineapple cream cheese spread mixes with almonds and dried cranberries in these rolls that tip their hat to the tropics.

Bake-Off® Contest 38, 1998
Ruth Boudreaux
Broussard, Louisiana

Ingredients

Topping

1
tablespoon butter or margarine
2
tablespoons packed brown sugar or granulated brown sugar
3
tablespoons sliced almonds

Rolls

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
3
tablespoons pineapple cream cheese spread
2
tablespoons chopped almonds
1
tablespoon packed brown sugar or granulated brown sugar
1/8
teaspoon almond extract
2
tablespoons sweetened dried cranberries

Steps

  • 1 Heat oven to 350°F. Spread butter evenly in bottom of ungreased 8- or 9-inch round cake pan. Sprinkle with 2 tablespoons brown sugar and the sliced almonds.
  • 2 If using crescent rolls: Unroll dough to form 12x7-inch rectangle; firmly press perforations to seal. If using dough sheet: Unroll dough to form 12x7-inch rectangle.
  • 3 In small bowl, stir cream cheese, chopped almonds, 1 tablespoon brown sugar and almond extract until well blended. Spread evenly over dough. Sprinkle with cranberries.
  • 4 Starting at long side, roll up; pinch edge to seal. Cut into 8 pieces. Arrange pieces, cut side up, over topping in pan; press slightly to form round shape.
  • 5 Bake 22 to 27 minutes or until golden brown. Immediately turn pan upside down onto serving plate. Spoon any extra topping left in pan over rolls. Cool 5 minutes. Serve warm.
  • 1 Heat oven to 350°F. Spread butter evenly in bottom of ungreased 8- or 9-inch round cake pan. Sprinkle with 2 tablespoons brown sugar and the sliced almonds.
  • 2 If using crescent rolls: Unroll dough to form 12x7-inch rectangle; firmly press perforations to seal. If using dough sheet: Unroll dough to form 12x7-inch rectangle.
  • 3 In small bowl, stir cream cheese, chopped almonds, 1 tablespoon brown sugar and almond extract until well blended. Spread evenly over dough. Sprinkle with cranberries.
  • 4 Starting at long side, roll up; pinch edge to seal. Cut into 8 pieces. Arrange pieces, cut side up, over topping in pan; press slightly to form round shape.
  • 5 Bake 22 to 27 minutes or until golden brown. Immediately turn pan upside down onto serving plate. Spoon any extra topping left in pan over rolls. Cool 5 minutes. Serve warm.

Expert Tips

If you can't find pineapple cream cheese spread, substitute 2 1/2 tablespoons cream cheese mixed with 2 teaspoons drained pineapple tidbits.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Roll
Calories
190
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
4g
20%
Trans Fat
1 1/2g
Cholesterol
10mg
3%
Sodium
270mg
11%
Total Carbohydrate
19g
6%
Dietary Fiber
0g
0%
Sugars
9g
9%
Protein
3g
3%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
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; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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