Bake-Off® Contest 38, 1998
Broussard, Louisiana

Tropical Crescent Crunch Rolls

Pineapple cream cheese spread mixes with almonds and dried cranberries in these rolls that tip their hat to the tropics.

(38)
(0)
Save and Share
  • prep time 15 min
  • total time 50 min
  • ingredients 9
  • servings 8
 

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™ Crescent Recipe Creations® refrigerated seamless 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

SAVE ON THIS RECIPE!

LOCATION

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

toggle

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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

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