For CherryFizz
Since you can't find the refrigerated biscuits up there, here is another carmel roll type recipe. I haven't made them though so I have no idea how they are.
Here's a hot, chewy sweet roll made with easy refrigerated Crescents.
1/2 cup butter (do not use margarine)
1/2 cup chopped nuts
3/4 cup firmly packed brown sugar
1 tablespoon water
2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
1 . Heat oven to 350°F. Melt butter in small saucepan. Coat bottom and sides of 12-cup Bundt® pan with 2 tablespoons of the melted butter; sprinkle pan with 3 tablespoons of the nuts. Add remaining nuts, brown sugar and water to remaining melted butter. Bring to a boil, stirring occasionally. Boil 1 minute, stirring constantly.
2 . Remove dough from cans; do not unroll. Cut each long roll into 8 slices. Arrange 8 slices, cut side down, in nut-lined pan; separate layers of each pinwheel slightly. Spoon half of brown sugar mixture over dough. Place remaining 8 dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices.
3 . Bake at 350°F. for 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Invert onto serving platter or waxed paper. Serve warm.
and another
Cherry Cream Crescent Coffee Braid
Prep Time: 15 min (Ready in 1 hr )
Makes: 8 servings
Looks like it came from a bakery! It goes together in just 15 minutes, thanks to refrigerated crescent rolls.
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/4 cup cream cheese spread (from 8-oz. tub)
1/3 cup cherry preserves
1/2 cup powdered sugar
2 to 3 teaspoons milk
1/4 teaspoon almond extract
1. Heat oven to 375°F. Spray large cookie sheet with nonstick cooking spray or grease. Unroll dough into 2 long rectangles. Place dough on sprayed cookie sheet; overlap long sides to form 13x7-inch rectangle. Firmly press perforations and edges to seal.
2. Spread cream cheese in 2-inch strip lengthwise down center of dough. Top with preserves. Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.
3. Bake at 375°F. for 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool at least 15 minutes.
4. Meanwhile, in small bowl, blend powdered sugar, milk and almond extract, adding enough milk for desired drizzling consistency; mix well. Drizzle over warm coffee braid. Store in refrigerator.
Comments (3)
Jasdip
Cherryfizz
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