We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Tropical Crescent Crunch Rolls

(0)
  0 reviews
  • 15 min prep time
  • 50 min total time
  • 9 ingredients
  • 8 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

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

Ingredients

Topping

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

Rolls

1
(8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls
3
tablespoons soft cream cheese with pineapple
2
tablespoons chopped almonds
1
tablespoon brown sugar or granulated brown sugar
1/8
teaspoon almond extract
2
tablespoons sweetened dried cranberries

Steps

  • 1 Heat oven to 350°F. Spread margarine evenly in bottom of ungreased 8 or 9-inch round cake pan. Sprinkle with 2 tablespoons brown sugar and sliced almonds.
  • 2 Unroll dough to form 12x7-inch rectangle; firmly press perforations to seal. In small bowl, combine cream cheese, chopped almonds, 1 tablespoon brown sugar and almond extract; mix well. Spread evenly over dough. Sprinkle with cranberries.
  • 3 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.
  • 4 Bake at 350°F. for 22 to 27 minutes or until golden brown. Immediately invert pan onto serving plate. Spoon any extra topping left in pan over rolls. Cool 5 minutes. Serve warm.
  • 1 Heat oven to 350°F. Spread margarine evenly in bottom of ungreased 8 or 9-inch round cake pan. Sprinkle with 2 tablespoons brown sugar and sliced almonds.
  • 2 Unroll dough to form 12x7-inch rectangle; firmly press perforations to seal. In small bowl, combine cream cheese, chopped almonds, 1 tablespoon brown sugar and almond extract; mix well. Spread evenly over dough. Sprinkle with cranberries.
  • 3 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.
  • 4 Bake at 350°F. for 22 to 27 minutes or until golden brown. Immediately invert pan 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
3g
15%
Cholesterol
5mg
2%
Sodium
250mg
10%
Total Carbohydrate
19g
6%
Dietary Fiber
1g
4%
Sugars
9g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved