If you are reading this from NZ or Australia, just stop. You can’t get canned crescent rolls in your stores (not sure if this is a good or bad thing), so this will just depress you. Because these were delicious. I saw these over on Life and Kitchen, and since we had all the “stuff”, I made a batch (or two) of these for breakfast.
Cranberry Apple Crescent Rolls
- 1 can crescent rolls
- 1/4 cup butter softened
- 1 Tbs brown sugar
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- dash of salt
- 1/2 cup diced apples
- 1/4 cup dried cranberries (I used a dried berry blend of cherries blueberries, raspberries and cranberries)
- 1 Tbs milk
- 1/2 cup powdered sugar
- 1/4 cup sliced almonds
- Preheat the oven to 375 degrees.
- Separate the rolls into eight equal triangles on baking stone, or parchment lined baking sheet.
- In a bowl, mix the butter, brown sugar, cinnamon, nutmeg, and salt. Fold in the apple and cranberries.
- Spread the mixture on the crescent triangles and roll them up tightly, using the long edge first (about a Tablespoon and a half will fit in each)
- Leave at least two inches between each roll and bake until they are golden and puffy, about 11-13 minutes.
- While the rolls are baking, mix the milk and powdered sugar until they form a glaze.
- Lightly toast the almonds in a frying pan over medium heat (watch super close, I burned my first batch)
- Remove the rolls from the oven and let them cool for about 5 minutes.
- Drizzle the glaze over the top and immediately sprinkle with almonds.