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Cinnamon Crescents

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  Hot roll mix 16 Ounce (1 Package)
  Eggs 4
  Soft butter/Margarine 1⁄2 Cup (8 tbs)
  Seedless raisins 2 Cup (32 tbs)
  Chopped walnuts 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Cinnamon 2 Tablespoon

Dissolve the yeast from hot roll mix in a large bowl according to package directions.
Beat 3 eggs well and add to the yeast.
Add the roll mix and butter and blend thoroughly.
Cover and let rise in a warm place until doubled in bulk.
Knead on a floured board until smooth.
Divide in half and roll each half to 15 x 12-inch rectangle.
Beat remaining egg lightly and brush on dough.
Combine remaining ingredients and sprinkle half over each rectangle.
Roll each as for jelly roll, starting with 15-inch side, and place, seam side down, on a greased baking sheet.
Curve to form crescents and pinch ends to seal.
Cover and let rise for 30 minutes.
Bake in 375-degree oven for 20 to 25 minutes or until done.
Frost with confectioners' icing, if desired.

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