24 cake crescent Recipes

crescent rolls, vanilla, sugar, egg yolk, cream cheese, softened, sugar, cinnamon, chopped nuts

dry yeast or 1 yeast cake, softened in 2 tbsp warm water, eggs beaten, warm water, sugar, salt, melted butter, flour

bacon strips, diced, onions, finely chopped, butter, sour cream, king arthur unbleached all-purpose flour, salt, eggs, beaten, tube (8 oz) refrigerated crescent rolls

refrigerated crescent dinner rolls, sugar, cream cheese, softened, vanilla, egg, separated, whole pecans, chopped

cream cheese, granulated sugar, egg, pure vanilla extract, dried cherries, chopped pecans, count) packages refrigerated crescent dinner rolls, divided use, chocolate chips, powdered sugar, milk or 2 -3 tbsp cream, almond extract

egg, sugar, butter-cold-cut into chunks, salt, cold milk, fast-active dry yeast, all purpose flour, filling : essentials are, tea spoon cinnamon, tea spoon cocoa powder, crumbs ( from biscuits, cakes, breads), roughly chopped nuts or walnuts, sultanas , and water to make a dough.

pillsbury refrigerated crescent dinner rolls, sugar, cream cheese, softened, sugar, grated orange zest, vanilla, egg, fresh raspberry, powdered sugar, softened butter, strained orange juice

tubes (8 oz each) refrigerated reduced-fat crescent rolls, reduced-fat cream cheese, sugar, vanilla extract, light brown sugar, butter, softened, ground cinnamon, sugar, milk, vanilla extract

active dry yeast, warm water (110 to 115 degrees ), all-purpose flour, yellow cake mix or 1 (9 oz) package white cake mix, salt, butter or 1/2 cup margarine, melted

yeast cake or 1 package. dry yeast, softened in 3 tbsp. warm water., eggs, beaten, warm water, sugar, salt, melted butter, flour

crescent rolls, cream cheese (softened ), vanilla, butter, cinnamon (to your taste ), sugar (divided )

crescent rolls, cream cheese, powdered sugar, vanilla, butter (melted ), cinnamon, sugar

caraway crescents, shortening, sugar, cake yeast, lukewarm water, egg, salt, milk, flour, caraway seeds, melted butter, coarse salt (kosher salt), cream shortening and sugar; add beaten egg. dissolve yeast in the lukewarm water and add to mixture. add enough flour to make a stiff dough. knead until smooth. cover and let rise until double in bulk, about 1 hour., divide dough into two portions. roll out each portion into circle ; cut in 8 wedge-shaped pieces. roll up each piece, stating at the wide end; shape into half circles. brush with melted butter; sprinkle with caraway seeds and a little coarse salt. place on a baking sheet and cover with a clean cloth dish towel. let stand 1 hour or until double in bulk. remove towel and bake at 425 for 10 minutes

powdered sugar, vanilla bean, grated, cake flour, ground blanched almonds, sugar, vanilla extract, butter, softened, cold water

butter, sugar, hazelnuts, finely ground, cake flour (sifted before measuring), vanilla extract, almond extract, sugar

refrigerated crescent rolls, cream cheese, softened, powdered sugar, fruit pie filling