On the 12th Day of Sugar my true love gave to me Mini Raspberry Crescent Rolls with Vanilla Glaze . . .
The 12 Days of Sugar has officially come to an end. I don’t know about you, but I could really use a plate of vegetables right about now. Oh but it’s been so fun and I might be just a tad bit sad to see it come to an end. I debated whether or not I should end this sugar madness with a fabulous, show-stopper of a dessert or keep it simple. I opted for the keep it simple, but trust me, these rolls are still fabulous.
I actually made these the other night on a whim. I had made a hash brown quiche for dinner (recipe coming soon) and decided I wanted some kind of sweet roll to serve with it. I had a package of crescent rolls and 30 minutes later these babies were born. You guys, they are ridiculously good, they turned out even better than I expected. They’re buttery, soft, chewy, gooey aaaand they’re a cinch to make. After one bite, we all kind of fell in love and my boys requested I make these Christmas morning.
These are so simple to make it’s a little embarrassing. You seriously need to make these. You will be in love!
I’ll be back next week with hopefully somethings a little less sweet. Now if you’ll excuse I need to go sugar detox!
Mini Raspberry Cresecnt Rolls with Vanilla Glaze {12 Days of Sugar – Day 12}
- Cook Time: 20 minutes
- Total Time: 20 minutes
Description
These are so quick and easy! and taste amazing! Perfect for Christmas morning or anytime!
Ingredients
- 1 can Pillsbury Crescent Rolls or Crescent Sheet
- 1 Tbsp. softened butter
- 3–4 Tbsp. raspberry preserves
- Vanilla Glaze:
- 1 Tbsp. melted butter
- 1 cup powdered sugar
- 1 1/2 Tbsp. half-n-half or cream
- 1 tsp. vanilla
Instructions
- Preheat oven to 350 degrees F. Lightly butter the bottom of a 9-inch pie plate.
- Unroll crescent dough and pinch seams together to create one big sheet (If using the crescent sheet you won’t need to do this). Spread with softened butter and then raspberry jam. Starting with the long edge, roll the dough up jelly roll style and cut into 8 rolls.
- Place rolls in prepared pie plate. Bake at 350 for 20-25 minutes or until golden brown.
- Allow to cool for a few minutes and then top with vanilla glaze and serve warm.
- To make the glaze whisk together melted butter, powdered sugar, half-n-half and vanilla until smooth and pourable.
Notes
Some grocery stores sell the crescent sheet which is great because it’s not perforated into triangles. If you can’t find them, the regular crescent rolls are just fine to use. Just press the seams together.
Recipe Source: 5 Boys Baker
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