I have been wanting to make these rolls for a while and decided to prepare them while I was cooking dinner last night. They are in the breakfast section of my magazine but I thought they would go well as a quick dessert. You could use any filling for this recipe if you don't like Raspberry. It seems like I am always doing Cherry, Strawberry or Apple filling and thought I would give Raspberry a try. My daughter Makenzie love them and asked for seconds. I said no to the seconds but told her she could have one for breakfast and she did!!!
Quick Raspberry Cresecent Rolls
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1 (8 ounce) can regrigerated cresecent dinner roll dough
- 1/4 cup raspberry cake/pie filling
- 2 tbsp chopped walnuts (optional)
- 1/4 cup powdered sugar
- 1 1/4 tsp milk
- 1/4 tsp vanilla extract
Combine brown sugar and cinnamon in a small bowl; set aside
Unroll dough, and separate into 8 triangles. Spread fruit filling evenly over each triangle. Sprinkle triangles evenly with brown sugar and mixture and walnuts. Roll crescents according to package directions and pinch end of crescents to seal.
Place rolls, point side down, on a baking sheet coated with cooking spray. Bake at 375 for 13-15 minutes or until golden brown.
While rolls bake, combine powdered sugar, milk, and vanilla, stirring until smooth. Remove rolls from oven. Remove from pan and cool slightly on a wire rack over wax paper. Drizzle glaze evenly over warm rolls.
*Reduced Fat Version* - use reduced fat crescent rolls and 1% milk.