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Chocolate Cinnamon Crescents

Chocolate Cinnamon Crescents

  • Prep

    45 m
  • Cook

    20 m
  • Ready In

    1 h 10 m
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This is a very yummy recipe that I got out of a cookbook, changed some things and added some things to make it taste even more better. Our family likes these doughnuts. Hope you enjoy! Makes Lots!!!!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 80 servings

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Nutrition

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  • Calories:
  • 150 kcal
  • 8%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets. Whisk together 2 cups sugar and the cinnamon, reserve.
  2. Beat together 1 cup sugar, margarine, eggs, milk, flour, and baking powder in a large bowl to form a dough. Divide dough into 10 balls. Spread the prepared cinnamon and sugar mixture onto work surface. Use a rolling pin to roll each dough ball out on the cinnamon sugar, forming each into a 14 inch circle. Cut each circle into 8 wedges. Roll each wedge into a crescent, starting at the wide side and rolling toward the tip. Place rolls on prepared baking sheets.
  3. Bake crescents in preheated oven until set and lightly browned, about 20 minutes.
  4. While crescents are baking, mix together 2 cups sugar, vanilla, 2 cups water, and the cornstarch in a saucepan. Bring to a boil, and cook until thick. Brush glaze on baked crescent rolls. Allow glaze to set for 5 minutes. Drizzle melted chocolate over glazed crescents. If desired, serve warm.
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Reviews

The King's kid
3

The King's kid

6/25/2009

Followed recipe to a "T", except I didn't add chocolate chips (don't eat candy). Margarine used was made with sweet cream buttermilk. Mixed ingredients as directed. No trouble separating into 10 balls; although dough was soft. Trouble came when picking up balls to roll flat in sugar/cinnamon mixture. Dough was very soft. Unable to roll dough in flat circle 14 inches; more than 9 inches caused dough to separate. Cutting into 8 sections was difficult also. Rolling each section into a crescent was impossible. Out of seer frustration, I kneaded the dough 2-3 times in the s/c mixture hoping to give it some firmness. Didn't work, so I cut long rolled dough into 1-1/2 inch sections with a table knife. Though dough looked like tiny logs separated from one another before baking, this was not the case when I pulled trays from the oven. The dough had run together. If I make the recipe again I will use a different margarine. I wanted so much to give a good review on this recipe, but in all honesty I cannot.

Lela
0

Lela

3/29/2014

Something must be missing from this recipe. It sounded wonderful, it was very sticky and I couldn't roll it out.

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