Cinnamon Buns & Cheese And Herb Crescents
|Apricot jam||2 Tablespoon|
|Packed brown sugar||2 Tablespoon|
|Sliced almonds||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Dried basil||1 Teaspoon|
Cinnamon Filling: Roll out 1 portion of dough into 16- x 8-inch (40 X 20 cm) rectangle.
Combine butter and jam; spread over dough.
Combine sugar and cinnamon; sprinkle over butter mixture.
Top with almonds.
Roll up, jelly roll-style, from long side.
Cut into 16 slices; place in greased 9-inch (1.5 L) round cake pan.
Cheese and Herb Crescents: Roll out 1 portion of dough into 12-inch (30 cm) circle.
Spread with butter; sprinkle with cheese, basil, and pepper to taste.
Cut into 16 triangles.
From base of triangle, roll up each toward narrow end to form crescent-shaped roll; place, seam side down, on lightly greased baking sheet.
Beat egg yolk with water; brush over dough.
Cover buns and crescents; let rise in warm place for 30 to 40 minutes or until doubled in bulk.
Bake in 400Ã‚Â°F (200Ã‚Â°C) oven; bake crescents for 10 minutes, buns for 20 minutes, or until lightly browned.
Brush cinnamon buns with melted butter.