Tropical Crescent Crunch Rolls

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  • 15|min prep time
  • 50|min total time
  • 9 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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