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364

Simply Super Crescent Cinnamon Rolls

(53)

24 reviews

15 min prep time
40 min total time
9 ingredients
8 servings

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Cinnamon, brown sugar and pecans combine in a cinnamon roll made easy with Pillsbury® crescent dough.

Bake-Off® Contest 24, 1973

Dorothy Veasey

Fort Wayne, Indiana

Ingredients

Filling

2/3: cup finely chopped pecans

1/3: cup packed brown sugar

1/3: cup powdered sugar

1: teaspoon ground cinnamon

1/4: cup butter or margarine, softened

Rolls

2: cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet

Glaze

1: cup powdered sugar

1: tablespoon butter or margarine, softened

2: to 3 tablespoons milk

Steps

1 Heat oven to 375°F. Grease 13x9-inch pan. In small bowl, mix filling ingredients.
2 If using crescent rolls: Unroll 1 can of the dough into 1 large rectangle; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spread filling over rectangle. If using dough sheets: Unroll 1 can of the dough; press into 13x7-inch rectangle. Spread filling over rectangle.
3 If using crescent rolls: Unroll second can of dough; press into 13x7-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x7-inch rectangle.
4 Place over filling; press dough onto filling. Cut stacked dough into 8 (13-inch) strips. Twist each strip 5 or 6 times, pressing extra filling into rolls. Shape each into a coil; place in pan.
5 Bake 20 to 25 minutes or until golden brown. Immediately remove from pan; place on cooling rack.
6 In small bowl, stir glaze ingredients, adding enough milk for desired drizzling consistency; drizzle over warm rolls. Serve warm.

1 Heat oven to 375°F. Grease 13x9-inch pan. In small bowl, mix filling ingredients.
2 If using crescent rolls: Unroll 1 can of the dough into 1 large rectangle; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spread filling over rectangle. If using dough sheets: Unroll 1 can of the dough; press into 13x7-inch rectangle. Spread filling over rectangle.
3 If using crescent rolls: Unroll second can of dough; press into 13x7-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x7-inch rectangle.
4 Place over filling; press dough onto filling. Cut stacked dough into 8 (13-inch) strips. Twist each strip 5 or 6 times, pressing extra filling into rolls. Shape each into a coil; place in pan.
5 Bake 20 to 25 minutes or until golden brown. Immediately remove from pan; place on cooling rack.
6 In small bowl, stir glaze ingredients, adding enough milk for desired drizzling consistency; drizzle over warm rolls. Serve warm.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Roll

Calories: 460
Calories from Fat: 230

% Daily Value

Total Fat: 26g; 40%
Saturated Fat 9g 46% Trans Fat 3 1/2g
Cholesterol: 20mg; 6%
Sodium: 500mg; 21%
Total Carbohydrate: 53g; 18%
Dietary Fiber 1g 4% Sugars 33g
Protein: 5g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 2%; 2%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 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; 5 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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