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Cookies and Crescent Sweet Rolls

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Cookies and Crescent Sweet Rolls
  • Prep 30 min
  • Total 1 hr 5 min
  • Ingredients 6
  • Servings 12
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For the sweetest of mornings, try this special treat that intertwines refrigerated dinner rolls and refrigerated cookies!
Updated Apr 20, 2021
Bake-Off® Contest 37, 1996
Bake-Off® Contest 37, 1996
Robert Holt
Mendota Heights, Minnesota

Ingredients

Steps

  • 1
    Heat oven to 350°F. Lightly spray 9-inch round cake pan or glass pie plate with cooking spray.
  • 2
    If using crescent rolls: Unroll dough; separate into 2 long rectangles. Overlap long sides 1/2 inch to form 1 large rectangle. Press seam and perforations to seal. If using dough sheet: Unroll dough.
  • 3
    Spoon small amounts of cookie dough evenly over crescent dough; press or pat to evenly cover. Sprinkle with pecans. Starting at long side, roll up; pinch seam to seal. Cut into 12 pieces. Arrange cut side up in pan.
  • 4
    Bake 28 to 35 minutes or until crescent dough is golden brown. Cool 15 minutes.
  • 5
    Meanwhile, in small bowl, mix glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.

Nutrition Information

220 Calories, 10g Total Fat, 2g Protein, 29g Total Carbohydrate, 17g Sugars

Nutrition Facts

Serving Size: 1 Roll
Calories
220
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
2 1/2g
14%
Trans Fat
2g
Cholesterol
0mg
0%
Sodium
220mg
9%
Potassium
10mg
0%
Total Carbohydrate
29g
10%
Dietary Fiber
0g
0%
Sugars
17g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 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
2
*Percent Daily Values are based on a 2,000 calorie diet.
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