Snickerdoodle Crescent Rolls
Warm pastries make a perfect treat for breakfast or dessert, and these snickerdoodle crescent rolls are no exception. Triangles of crescent roll dough are slathered with a thick layer of creamy peanut butter, rolled up into their infamous shape, baked until golden brown and then rolled in a sweet mixture of cinnamon & sugar. Pair them with a cold glass of milk or a hot cup of coffee for a delightful treat anytime of the day.
- 1 tube crescent rolls
- 4 teaspoons peanut butter crunchy or creamy
- 2 tbsp sugar
- 1 tsp ground cinnamon
Line a baking sheet with a silicone baking mat or parchment paper.
In a small bowl combine the cinnamon and sugar.
Unroll the crescent dough and carefully separate into individual triangles along the perforated lines.
Spread 1/2 teaspoon of peanut butter onto the top side of the crescents, starting at the wide end and leaving a little space along the edges.
Sprinkle each with a pinch of cinnamon sugar. Roll into crescents.
Bake at 350 degrees for 8 minutes, until golden brown. While still hot carefully roll them in the cinnamon and sugar. Roll again after they’ve cooled.
These can be stored in an airtight container for up to 3 days.
Can also be frozen for up to one month.
Then you’ve got a quick, on-the-go breakfast or snack for busy days!
Calories: 135kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Sodium: 240mg | Potassium: 26mg | Fiber: 1g | Sugar: 6g | Calcium: 5mg | Iron: 1mg