Saturday, September 20, 2014

Cinnamon Crescent Rings

These were good, not amazing, but still pretty good.  I would make them again as they were a quick easy breakfast on bust days where I am rushing the kiddos off to school. 

2 - 8 ounce cans of Pillsbury Crescent Rolls
1-1/2 cup walnuts, finely chopped
1/4 cup almond milk
1/2 teaspoon vanilla extract
2 Tablespoon granulated sugar
1/2 teaspoon ground cinnamon
2 Tablespoons maple syrup 

For the Glaze
2 Tablespoons maple syrup
1 Tablespoon vegan butter

Mix walnuts, almond milk, vanilla extract, sugar and maple syrup in a small saucepan.
Heat to melt the sugar and blend all ingredients. Set aside and let cool.
Open one can of Pillsbury Crescent Rolls and lay out on a lightly floured surface.
Press the seams together and press out with you fingers or a rolling pin to 14" x 8" rectangle.
Spread the walnut mixture, that is in the pan, evenly over the whole surface.
Unroll the other can of Pillsbury Crescent Rolls onto a piece of waxed paper.
Seal perforations and press out with fingers or a rolling pin to a 14" x 8" rectangle.
Pick up the waxed paper carefully and invert it over the prepared dough that is spread with the walnut filling.
Remove the waxed paper, carefully.
Press and seal all the edges.
Cut cross wise into 8 strips along the short side so that the strips are 8" long.
Twist each strip and bring around the ends and seal into a circle.
Lay on an ungreased baking sheet. 
Bake at 375 degrees for 12 to 15 minutes until light golden brown.
For the glaze:
While baking -
In a small saucepan add the maple syrup and vegan butter.
Heat through.
When the rings come out brush each one generously with the glaze.
Serve up.

Breakfast Crescent Rings Pin Word

Blog Archive