Zutaten für Crescent Cinnamon Cherry Rolls
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- Crescent Rolls
- 2 tablespoons melted butter
- Maraschino Cherries
- 2 tablespoons powdered sugar
- 1-2 tablespoons milk (for glaze)
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Zubereitung von Crescent Cinnamon Cherry Rolls
- Preheat oven to 375°F (190°C).
- In a small bowl, combine 1/4 cup packed brown sugar and 1 teaspoon ground cinnamon. Set aside.
- Unroll the crescent roll dough and separate it into 8 triangles.
- Brush each triangle with 1 tablespoon of melted butter.
- Sprinkle 1 1/2 teaspoons of the brown sugar cinnamon mixture onto each triangle.
- Top each triangle with a spoonful of cherry pie filling (or fresh cherries).
- Roll up each triangle from the wide side to the point.
- Place the rolls point-side down on a greased baking sheet. Gently curve the ends.
- Brush the tops of the rolls with the remaining melted butter.
- Sprinkle with the remaining brown sugar cinnamon mixture.
- Bake for 12-15 minutes, or until golden brown.
- While the rolls are baking, whisk together 2 tablespoons powdered sugar with 1-2 tablespoons of milk until a smooth drizzling consistency is reached.
- Once the rolls are baked, let them cool slightly before drizzling with the powdered sugar glaze.
- Serve warm and enjoy! Makes 8 rolls.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
130g
Fat
11g
Carbs
15g
