Quick and Decadent Apple Butter Crescent Rolls

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Let's talk breakfast.

Today I wanted to bring you a short but very informative post on a breakfast item that we adore!

QUICK AND DECADENT APPLE BUTTER CRESCENT ROLLS

This insanely easy dish will make your mouth water.  This fresh twist on the classic crescent roll has turned the basic into a breakfast extravaganza.  With nothing more that 2 ingredients you have luscious, hot pastries for your breakfast that will have everyone scrambling for seconds!

I've brought you several of these before such as these Pumpkin Citrus Crescent Rolls and Lemon Blueberry Crescent Rolls, but today we are focusing on fall flavors and bringing in apple butter to the mix. Tender crescent rolls fresh from the oven and bursting with hot apple butter.  Yes please!  These treats are the perfect breakfast pastry, snack, or even dessert.  Everyone will love the cinnamon apple flavor, and if you want to take it up a notch add some sautéed apples that have been finely diced!  Heaven in a can.

Enjoy!






Quick and Decadent Apple Butter Crescent Rolls

Makes 8

1 can of refrigerated crescent rolls (I used Pillsbury)
4 T of apple butter, homemade or jarred (I use this one) 

Heat oven to 375 degrees.

Unroll crescent rolls and separate each triangle.  Brush apple butter over each triangle.  You can use more or less to your taste. (Make sure not to use too much or it will ooze out!)  Roll up starting from the wide end and creating a crescent roll.

Place on a baking sheet with parchment paper.  Bake 8-10 minutes until golden brown.  Serve hot.

Fall baking: Pumpkin Citrus Crescent Rolls

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October started off with a bang.  Fall baking and fall flavors were in so on my mind.  I made this delicious Bakery Style Apple Cinnamon Coffee Cake and then bang...vacation time took over.  Not just any vacation, but a tropical one.  Hot, humid, tropical weather, which put me right back in the summer mood.

Well, we're back and we had a fantastic time, but it's taken me a little kick in the butt to get back in the fall flavor swing...until today that is.  We took this week trying to slowly get back into the swing of everyday life, work etc.  It's been rough as I'm still dreaming of the islands.  Last Friday night we decided to go out for a bit and walk around the mall.  I knew I had to stop in my favorite store, Williams-Sonoma, and pick up a jar of Pecan Pumpkin Butter by Muirhead.  Yum! It's full of all natural ingredients such as Pumpkin, sugar, lemon juice, pecans, spices and it tastes so good.  Definitely something to purchase if you get the chance. 

So I had in mind using this as an ingredient in a mixture to spread on to some crescent rolls.  A new recipe was born!  Pumpkin Citrus Crescent Rolls are on the menu for breakfast today.  Taking a cue from my favorite pumpkin pie I whipped up a filling of pumpkin butter, orange marmalade for a citrus zing, and some vanilla.  Put it all in a ready to bake crescent roll dough and you have the best breakfast, or snack, or dessert you will even want on a fall day.

The pumpkin lends the earthiness, and the citrus lightens it up a bit, making this a comfort food treat that will have your house smelling wonderful and your tummy saying "MMMnnn!"  Done in 20 minutes, so this is easy to whip up when you are short on time.  We just loved this recipe which was evident by the 3 rolls I inhaled in 30 seconds and the fight over the remaining rolls with my love, MGG.  Haha!  I think more of these rolls will be made

Note:  You can use whatever pumpkin butter you like best.




Pumpkin Citrus Crescent Rolls

Yield: 8 rolls

1 can of crescent rolls (such as Pillsbury)
2 T pumpkin butter
1 T orange marmalade
1/2 tsp vanilla
Garnish:  ground nutmeg

Preheat oven to 375 degrees.

In a small bowl add pumpkin butter, orange marmalade, and vanilla.  Stir until mixed well.

Remove crescent dough from the can and unroll.  Separate into 8 individual triangles and place the rolls on a working surface.

Smear pumpkin mixture on one side of each triangle with about 1 tsp of mixture.  (Putting too much will cause the mixture to ooze out when baking.)  Starting at the large end roll dough toward small point until a crescent is formed.  Place on a baking sheet.  Continue until all dough is rolled in crescents. 

Sprinkle a little fresh ground nutmeg over the tops.  Bake at 375 degrees for about 11-13 minutes or until golden brown.  Serve warm.

Lemon Blueberry Crescent Rolls

We're on our way out to the beach!  I love the beach but I don't get there as often as I'd like.  So today is special.  It's a beautiful day, very hot, but the cool ocean breezes and the sandy beaches are waiting for us.  

We have a lot of beaches to choose from around us such as Zuma Beach, Malibu Beach, and Santa Monica Beach to name a few.  Our favorite has become Will Rogers State Beach.  It's a wonderful spot that isn't very wide so we don't have to truck all our stuff far from the car in the 'hot' sand. It's quiet and the water is always sparkling.  The perfect spot to watch dolphins playing, which we had the pleasure of seeing quite often. 

We'll pack a light lunch and some fruit to snack on, but before that I'm making a quick breakfast.  

I mean really quick!  This isn't even a recipe.  Just something I threw together with pantry staples.  I always keep crescent rolls on hand because you can make so many things with them.  For the filling I always have berries on hand in the summer.  I chose some plump blueberries, which I adore hot blueberries.  They are bursting with flavor.  What goes good with blueberries? Lemon curd.  Done! You have your filling.    

This is to be a simple breakfast, so help from convenience items such as jarred lemon curd and crescent rolls is perfectly ok.  And....they are delishhhh!

So we're off to the beach now.  We (MGG actually) ate all the Lemon Blueberry Crescent Rolls with the exception of two that I hid for a late night snack!  He didn't notice....I think. 

Have a great weekend and try these quick breakfast treats. You'll love them!

Lemon Blueberry Crescent Rolls

makes 8

1 can of refrigerated crescent rolls (I used Pillsbury)
4 T of jarred lemon cured (more or less as you desire)
1/2 pint of fresh blueberries

Heat oven to 375 degrees.

Unroll crescent rolls and separate each triangle.  Brush lemon curd over each triangle.  You can use more or less to your taste.  Drop 3-4 blueberries on each of the triangles closer to the wide end.  Roll up starting from the wide end and creating a crescent roll.

Place on a baking sheet with parchment paper.  Bake 8-10 minutes until golden brown.  Serve.

Crescent Roll Mummy Dogs

It's almost Halloween time, and I LOVE LOVE Halloween!

It's always been one of my favorite holidays.  Dressing up in all the fantastic costumes and putting on all the makeup.  Sooo many great memories of Halloween.  Several favorite costumes come to mind like being a Gypsy, or a Unicorn, or a Tiger like in the play Cats!  I even had a friend how once dressed up as a mummy, with tattered dirty sheets made into cloths.  She was perfect!

A couple of years ago we went away during Halloween (it's also our anniversary!) and the town of Cambria was having a scarecrow festival.  So many creative scarecrows placed strategically around town.  Aren't these incredible?

I usually don't make Halloween themed or decorated food because it usually is a time where we go out and party.  No time to eat.  But what I will do is make some themed or fall "esque" appetizers to have before the partying begins!

In honor of my mummy dressed friend Stephanie I decided to make some Crescent Roll Mummy Dogs.  You've seen them all over the internet no doubt.  They are quite popular and very easy to make.  But what you may not know is that they taste horrifyingly excellent!  The crescent dough just provides that needed bun like texture, but even better I would say, that you need with a hot dog.

Plus...who can resist these?  I mean, no one I know..and the kids go crazy over them.  And, aren't they cute??

So wrap up a hot dog in true mummy fashion this Halloween.  They may not fright, but they are sure to delight!

Enjoy!



Crescent Roll Mummy Dogs

adapted from Pillsbury.com


1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls 

10  large hot dogs

Cooking spray

Mustard or ketchup, for dipping

Preheat oven to 375 degrees.

Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal.  Cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.

Wrap 4 pieces of dough around each hot dog to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for the  "face." On ungreased large cookie sheet, place wrapped hot dogs.  

Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw eyes for the face.   

Tropical Crescent Ring

During the summer I love to sit outside in the morning on the weekends and enjoy a nice cup of hot tea and something delicious for breakfast.  A great way to start the day off, in the quiet...before the world gets busy and hectic.  

So this morning that's exactly what MGG and I did.  Spend a few quite moments talking and eating breakfast outside...before the day gets started..and around here, before the scorching heat is upon us.  It's been humid, oh sooo humid, and around 100 degrees all week.  This weekend promises the same.

I do have a confession to make though, before telling you about this dish.  I tend to read a lot of recipes, blogs, cookbooks etc...Then I go out an buy ingredients to make that special something, and a week goes by and I read some more, and I forget what that special something was!  So then I have some great ingredients lying around and don't know what I intended them for...C'est la vie!  It's a bad habit of mine.  

The reason I'm telling you this it this ties to my creation of this mornings breakfast.  I wanted to make something like a pastry.  I knew, looking around I found some dried pineapple and some macadamia nuts but to be honest I don't remember what they were for...possibly oatmeal granola bars?  Anyway they gave me the idea to make a this Tropical Crescent Ring.  Now to find some shredded coconut, which I located in the freezer, and some type of dough (not wanting to make this from scratch today) so I found a can of Crescent Rolls in the frig.  Voila, I had my inspiration.  (Think I'm picking up the French language from a book I'm reading right now...but I digress)

This is a wonderful pastry to make.  Easy to put together, and similar to cinnamon rolls.  It takes about 35-40 min from start to finish, and the smell when it's baking...heaven!  Nothing too complicate here but oh so tasty!  It's really a semi-homemade version you can whip up easily and everyone will enjoy.

Kitchen Tip:  when working with this crescent dough, try to work quickly so the dough doesn't heat up.  If it does it makes the dough too pliable and it will be hard to roll and keep roll nice and intact.  (Not that I know this from experience of anything!)

So make this wonderful breakfast for you and your family...enjoy the moment, and the day ahead!

Tropical Crescent Ring
serves 4-6
time: 40 min

1 8 oz can crescent dinner rolls 
2 T butter softened or melted
2 T brown sugar 
1/4 c chopped dried pineapple
2 T sweetened shredded coconut
1/3 c chopped macadamia nuts

Glaze:
1/3 c powdered sugar
2 t milk
Preheat oven to 375 degrees.  Place a piece of parchment paper on a large cookie sheet.  Unroll dough on the parchment paper in a rectangle and press all seams together.  

In a bowl, mix butter, brown sugar, pineapple, and coconut. Spread mixture over dough to within 1/2 inch from the edges.  Sprinkle nuts over the top. 

Starting with long side of rectangle, roll up the pastry into a long roll.  Pinch the the seam into the dough to seal when you've finished rolling.  Using a knife, cut the dough into 12 equal slices. Arrange the slices on the parchment paper almost cut side up, overlapping the pieces slightly so they touch, in a circle.  

Bake 15 minutes or until golden brown. Cool 5 minutes. Remove from pan to a cooling rack and cool completely.  If desired, make a glaze by mixing the powdered sugar and milk in a small bowl, making sure you add enough milk for a thin drizzle.  Drizzle over crescent ring and serve. 

Cinnamon Toast Crescent Rolls

Time for a little tasty bit!

Sometimes you just want something.  A little something sweet, maybe a little after school snack for the kids, or just a little something with your coffee or tea.  A little tasty bit!

MGG always loves to have a little sweet with his coffee.  Today's dish would be perfect, but I haven't made these for him yet.  They are my secret...at least for a little while longer.

A really fond memory of a favorite food growing up was cinnamon toast.  Didn't you just love it too?  Of course we had the regular kind where you toast the bread, butter it when it's hot and sprinkle cinnamon and sugar on top.  It will do in a pinch but my true favorite way was when mom broiled it....OMG!

She would take some bread and butter it and sprinkle on the cinnamon and sugar and then place it under the broiler.  Magic! It turned out all bubbly, and caramelized...OMG...sorry, but I'm just having a moment here.

This has to be the BEST way.  Now that I'm all grown up (snickering) I still love cinnamon toast but, I just don't really make it anymore.

So the other day I saw some Crescent Rolls in the can...yes, the can...and BAM! I knew I had to make Cinnamon Toast Crescent Rolls.  I did tweak the flavors just a little by adding some brown sugar, just to help the caramelization along since that's what really draws me to my mom's broiled version.  They came out fantastic!  All ooey, gooey, and caramelized goodness...I can smell them now.

So I hope you try these.  Not really a recipe of sorts, but they are a good little tasty bit to make!

Cinnamon Toast Crescent Rolls

Yield: 8 rolls

1 can of crescent rolls (such as Pillsbury)
softened butter or margarine
2 T brown sugar
1/4 sugar
2 t cinnamon

Preheat oven to 425 degrees.

Remove crescent dough from the can and unroll.  Separate into 8 individual triangles and place the rolls on a working surface.

Smear one side of each triangle with softened butter.  Sprinkle the brown sugar over the butter.  Just a small amount on each one.  In a small bowl mix the sugar and cinnamon until combined.  Sprinkle some cinnamon-sugar mix over each triangle, using desired amount.

Starting at the large end roll dough toward small point until a crescent is formed.  Place on a baking sheet.  Continue until all dough is rolled in crescents. 

Bake for 8-12 min or until golden brown.  Serve hot.