Snickerdoodle Crescent Rolls
Warm pastries make a perfect treat for breakfast or dessert, and these snickerdoodle crescent rolls are no exception. Coated with a sweet cinnamon sugar dusting, these puffed peanut butter stuffed pastries pair them with a cold glass of milk or a hot cup of coffee, for a delightful treat anytime of the day.
Servings: 8
Calories: 135kcal
Ingredients
- 1 tube crescent rolls
- 4 teaspoons peanut butter crunchy or creamy
- 2 tbsp sugar
- 1 tsp ground cinnamon
US Customary - Metric
Instructions
- 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.
Notes
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!
Nutrition
Calories: 135kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Sodium: 240mg | Potassium: 26mg | Fiber: 1g | Sugar: 6g | Calcium: 5mg | Iron: 1mg