Shirley's Recipes

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Name: Cinnamon-Nut Breakfast Crescents
Key Ingredient: Bisquick
Preparation: knead; bake
Cuisine: American
Food Group: grain
Meals: breakfast, brunch
Courses: dessert
Temperature: hot, room
Effort: average
Prep. Time: :30
Elapsed Time: :40
Servings: 6

2 cups Bisquick baking mix
1 tablespoon granulated sugar
1/2 cup cold water
3 tablespoons butter or margarine, softened
1/4 cup firmly packed brown sugar
2 tablespoons chopped nuts
1 teaspoon ground cinnamon
1 egg yolk
1 tablespoon water

1/2 cup powdered sugar 1 tablespoon butter or margarine, softened
1/4 teaspoon vanilla extract
2 to 3 teaspoons water

Heat oven to 425F. Mix baking mix, granulated sugar and 1/2 cup water until soft dough forms; beat vigorously 30 seconds. Turn onto surface well floured with baking mix. Gently roll in baking mix to coat; shape into ball. Knead 10 times. Roll or pat into a 12-inch circle. Spread with butter. Mix brown sugar, nuts and cinnamon, sprinkle over butter. Cut into 6 wedges. Roll up, beginning at rounded edges. Place crescents, with points underneath, on ungreased cookie sheet; curve slightly. Mix egg yolk and 1 tablespoon water; brush over crescents. Bake until golden brown, 10 to 12 minutes. Cool slightly; drizzle with Glaze.

For glaze: Mix all glaze ingredients until smooth and of desired consistency.

Do-ahead tip: Before baking, crescents can be covered and refrigerated up to 8 hours.

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