I’m baaaaaaaaaaaaaaaaaaaack! Well… back to baking, that is. I’m about at 20% right now, but I wanted to get back in the kitchen and bake something our first weekend home with my new baby boy.
Oh, you didn’t know I had a baby? YES… this week, Monday!
Matthew William was born (via c- section) on Monday, March 5, 2012 at 8:31am in Weiden in der Oberfalz, Germany weighing 5lbs 12oz and 19.5in long. He has all 10 fingers and 10 toes, blue eyes, brown hair and looks just like his daddy! He’s pretty much perfect and I’m so in love with him.
Matty came home on Thursday and this morning I decided that I wanted to bake something simple. I can only stand for a few minutes at a time since I’m healing so slowly. (In Germany, they don’t give you any pain medication or send you home with anything after a c-section, so I hurt… a lot.) I decided to use a can of pre-made crescent rolls and saucy them up with ooey gooey filling of cinnamon, sugar and butter. It only took me about 10 minutes to put together and a few more in the oven before these breakfast pastries were ready! A perfect way to get back in to the kitchen!
Quick, simple and delicious breakfast rolls filled with butter, sugar and spice! YUM!
- 1 can of refrigerator crescent rolls (I used Original Pillsbury)
- 1/4 cup unsalted butter, soft
- 1/4 cup brown sugar, NOT packed
- 2 Tbsp sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup powdered sugar
- 1-2 Tbsp heavy cream (you can use milk if you don’t have cream)
- pinch cinnamon
- Preheat oven to the temperature listed on the refrigerator crescent rolls packaging. Line cookie sheet with parchment paper.
- In a small prep bowl, add butter, sugars, cinnamon and nutmeg. Using the back of a spatula, press the sugars and spices into the butter until combined.
- Roll out the crescent rolls and separate each triangle, laying them out on your counter or work surface. Scoop a Tbsp of the butter/sugar mixture onto each piece of dough and spread evenly across the entire surface.
- Roll the dough as you normally would and place on prepared cookie sheet.
- Bake 1-3 minutes longer than what the crescent roll baking instructions require. NOTE: Filling will ooze out of the rolls onto the sheet. Don’t worry! You can scoop this out with each roll and it’s delicious!
- Remove immediately to a wire rack to cool.
- Drizzle with glaze before serving.
- In a small bowl, mix together the powdered sugar and 1 Tbsp of cream with a fork.
- Add upto one more Tbsp of cream until you come to a consistency which can be drizzled over the rolls.
- Add a pinch of cinnamon and mix in.
- Drizzle glaze over slightly cooled rolls.