A mom's journal of the sweet things in her life...

Sunday, February 19, 2012

Cream Cheese Crescent Rolls with Almond Cinnamon Sugar

These little pillows of deliciousness are adapted from a Paula Deen recipe. I just wanted to get that out of the way first. What does that mean? It means that they are not healthy and they have no nutritional value whatsoever. I'm certain that there is not a gram of fiber either, but what they lack in fiber, they make up for in fat. What's more is that my 'adaptation' actually served to add calories to a Paula Deen recipe. Is that even possible? The original recipe did not have a sugary almond topping to sprinkle on top. Clearly an oversight. But holy cow, are they good. Good and easy. The perfect Sunday morning treat to make post cereal consumption, when the rest of the house is busy doing Sunday things and you know you want to bake but don't feel like totally committing to the process. Meaning, you want the reward - but aren't willing to put in the work. Not that there's anything wrong with that...
Recipe for Cream Cheese Crescent Rolls with Almond Cinnamon Sugar
(adapted from Paula Deen)
*yields 16 small rolls
1 tube of Pillsbury Crescent Rolls
3 ounces cream cheese
1/4 cup confectioner's sugar
1/2 tsp. vanilla extract
1/4 cup sliced almonds
1 Tbsp. granulated sugar
1/2 tsp. cinnamon
egg wash (1 egg white + 1 tsp. water)
1/2 cup confectioner's sugar
2 tsp. milk 
Mix together the confectioner's sugar, cream cheese and vanilla until smooth and no lumps remain. Set aside. Open the can of crescent rolls. Press two of the triangles together to create a rectangle, roll the seams together and stretch to approximately 7x4 inches. Smear with about 2 Tablespoons of cream cheese filling.
Roll up from the short end, place on plate, and refrigerate for about 30 minutes until firm. 
While chilling, pulse the sliced almonds in a food processor until coarsely ground. Add cinnamon and sugar and mix well. Set aside. In separate bowl, make your egg wash by whisking together one egg white with 1 tsp. water. Set aside.
Remove chilled crescent rolls from fridge, brush with egg wash and sprinkle liberally with almond sugar mixture. Gently press mixture onto the rolls to adhere.  Cut each roll into four pieces.
Place on parchment lined baking sheet at least 2 inches apart (they puff up when baked). 
Bake at 350 for 18 to 20 minutes until golden brown. Remove from oven and allow to cool for at least 10 to 15 minutes. While cooling, make your glaze by adding 2 tsp. of milk to 1/2 cup confectioner's sugar. Mix until smooth. You may have to add a bit more milk to get desired consistency but do so sparingly. 
 Once rolls have cooled to room temperatures, drizzle with the glaze.

A word to the wise:  you really do want to let these cool a bit before eating. When they're still hot, the insides are bit doughy - you'll wonder whether they're under-baked. They're not...they just need to cool slightly. Patience...


  1. These look so lovely and now I am dying to make them. I am going to pin them so I can come back this weekend. yum!

    1. Thanks Andrea! Hope you like them, let me know how they work out for you. I'll check out your blog tonight - thanks for following!


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