Okay let me start by saying that cinnamon roll breads, doughs, twists, sticks, spirals, pretzels etc, pretty much anything cinnamon roll related, are one of the greatest inventions ever!
Warm, rich, creamy and cinnamony, there’s honestly no time of the year that you CAN’T eat cinnamon rolls. They just warm you up from inside and give you that lovely warm fuzzy feeling 🙂
These babies are made using my ever so popular soft and fluffy cinnamon roll recipe. I shared this recipe way back when I first opened my Facebook page and it’s been a hit from the get go. This is also the recipe I sometimes use when I go to events and they’re always a best seller 🙂
This recipe was created when I was on a “lets make all sorts of weird, funky alternatives to the classic cinnamon roll” phase 🙂 and I absolutely loved them! You can pretty much fill them with anything too, they’re just so fun!
They’re also very simple to make. Prepare the dough and roll it into a large circle. Try not to make the circle too thin so that you get nice and puffy crescents. Slice into 8 pieces, slather some butter on top and sprinkle on the filling. Then you roll each piece starting from the bottom long edge, to the thin middle edge creating a crescent shape. That’s pretty much it!
To make sure your breads are extra puffy, cover them and let them rise for 30 – 60 minutes before baking in a preheated oven.
Once they’re baked, drizzle some of this amazing creamy cream cheese glaze on top 😉
Prepare to swoon my friends!
Cinnamon Roll Crescents
- For the dough
1 cup (25omls) warm milk or buttermilk*
2 1/2 teaspoons fast acting yeast
1/3 cup (75gms) softened butter (oil can be used instead)
1/2 cup (100gms) sugar
1 1/2 teaspoon salt
4 – 4 1/2 cups (500 -560gms) all purpose flour
- For the filling (divide into 2)
6 to 8 tablespoons butter
1/2 cup (100gms) white sugar
1/4 cup (50gms) packed soft brown sugar
2 tablespoons cinnamon
Pinch of salt
- For the glaze
2 tablespoons cream cheese
2 – 4 tablespoons cream
1 cup (125gms) powdered sugar
1/4 teaspoon vanilla extract
- Place the warm milk or buttermilk and yeast in a bowl and let rest for about 5 – 10 minutes.
- Add the butter/oil, egg and sugar. Stir in the flour and salt in small amounts ( about 1/2 cup at a time) until a soft and sticky dough forms. More flour can be added but dough needs to be sticky so try not to add too much extra flour.
- Knead the dough for about 10 minutes and place into a lightly oiled bowl. Cover bowl with plastic wrap and let rise for 2 hours or until doubled in size.
- Once dough has risen, punch down and divide into 2 balls. Take 1 ball and roll out into a large circle not less than 1/4 inch thick (about 10 to 11 inches in diameter). Cut circle into 8 triangles. Mix all the ingredients of the filling together and divide into 2. Spread one half of the filling evenly across each triangle.
- Roll each triangle into a crescent, starting from the bottom edge, rolling to the middle. Do the same with the 2nd ball of dough, (each ball will need 3 to 4 tablespoons butter, 1/4 cup white sugar + 2 tablespoons brown sugar, 1 tablespoon cinnamon).
- Place crescents onto a lightly floured baking tin. Cover and let rise again for about an hour.
- Bake rolls in a preheated 180C oven for about 10 – 15 minutes or until golden brown.
- For the glaze
- Whip cream cheese for a few minutes. Add in powdered sugar and cream. Whisk in vanilla.
Pour glaze over the crescents as soon as they are out of the oven so that the glaze can melt into all the cracks. Serve warm.
- *For a substitute, pour 1 cup of milk into a glass, remove 1 tablespoon of milk and replace with 1 tablespoon white vinegar. Let stand for 5 – 10 minutes and use as stated.