Breakfast is one of my favorite things to make. My sweet tooth starts rolling bright and early in the morning. Now I often like to bake from scratch. But sometimes I just have to satisfy those cravings immediately and when I do, it is nice to have a few recipes where I can use a few shortcuts. With that in mind, there are a few staples I always keep around the house. One of those is refrigerated crescent rolls. They are so versatile and easy to use and can be utilized for anything from breakfast to lunch to a quick go-to side for an entree that I use them regularly. I often prefer the “seamless” ones by the way, because for a recipe like this, the “seams” can get in the way. (If all you have are the regular kind with the seams, don’t sweat it, they will work just as well with a little manipulation.) With the crescent rolls, these yummy treats come together in a snap and on a weekend morning, you can wake up 30 minutes or so before the rest of your family and have these ready to go on the table by the time everyone is getting up with a smile on their face as the delicious smell of these rolls wafts through the house.
Ingredients
- 1 tube refrigerated crescent rolls (preferably seamless)
- 4 oz. cream cheese (softened)
- 1/4 c. powdered sugar
- 1 TBL. raspberry preserves
- 1 oz. melted white chocolate
- 1/4 c. powdered sugar
- 1 TBL. raspberry preserves
- 1-1 1/2 TBLS Milk (till you reach the desired consistency)
Instructions
- Pre-heat oven to 350*
- Roll out dough on a floured or lightly greased surface to a rectangle approximately 16x8 inches. ( if using dough with seams, make sure to pinch all seams together before spreading with the cream cheese mixture.)
- In a mixing bowl place softened cream cheese, powdered sugar, raspberry preserves and melted white chocolate and mix on medium speed until well blended.
- spread mixture evenly to within one inch of the edges of the dough.
- Carefully roll up dough "jelly roll style" lengthwise and press edges together to seal.
- Cover the roll in plastic wrap and place in the fridge for about ten minutes (to help with slicing)
- Carefully remove the plastic wrap and make 1 inch slices. (You will end up with approximately 16 rolls)
- Spray a 9 inch pie plate with cooking spray and arrange the 16 rolls in it flat.
- Bake for approximately 14-18 minutes or until the dough has slightly browned.
- Meanwhile, make the drizzle. Place Powdered sugar, raspberry preserves and milk in a mixing bowl and mix until well blended.
- Drizzle the glaze over the top of warm rolls and serve immediately
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