Cinnamon-Sugar Crescent Twist Bread
Prep Time: 15 min
Total Time: 1 hr 5 min
Servings: 8
This simple yet impressive cinnamon crescent twist is bursting with cinnamon-sugar flavour. It’s a sure hit for breakfast or brunch!
Ingredients
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 can (8 count) Pillsbury™ refrigerated Original Crescents
- 2 tablespoons butter, melted and cooled
- 1/4 cup icing sugar
- 1/2 to 1 teaspoon milk
Method
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In small bowl, mix granulated sugar and cinnamon; set aside.
- Unroll dough on work surface; press into 15x9-inch rectangle and press seams together. Spread melted butter evenly over dough to within 1/4 inch of edges. Sprinkle with cinnamon sugar mixture.
- Roll dough up starting at one long side; pinch seam to seal. Using sharp knife or pizza cutter, slice dough lengthwise all the way through.
- Keeping cut sides up, bring ends together, twisting dough together and spiraling into 5 1/2-inch circle. Place on cookie sheet.
- Bake 27 to 30 minutes or until deep golden brown and dough is baked through centre. Cool 10 minutes; remove from cookie sheet. Cool at least 10 minutes before serving.
- In medium bowl, mix icing sugar and 1/2 teaspoon of the milk until smooth, adding additional milk until thin enough to drizzle. Using fork, drizzle on top of crescent twist.
Expert Tips
- Lining your cookie sheet with cooking parchment paper will make cleanup easy.
- Crescent twist is best served the same day. Store leftovers in covered container, and reheat in microwave 15 to 20 seconds uncovered on High.