15 crescent cream cake Recipes

cream cheese, softened, sugar, divided, egg, vanilla extract, tubes (8 oz each) refrigerated crescent rolls, cherry pie filling, milk

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

crescent rolls, cinnamon, butter, fruit pie filling, cream cheese, powdered sugar, icing (see below ), sugar, divided into 3 parts

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

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

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

cream cheese, softened, sugar, almond extract, sliced almonds, maraschino cherry, well drained and chopped, refrigerated crescent dinner rolls, powdered sugar, milk

cream cheese, softened, granulated sugar, almond extract, sliced almonds, chopped maraschino cherries, well drained, pillsbury refrigerated crescent dinner rolls or 1 can (8 oz), pillsbury crescent recipe creations refrigerated flaky dough sheet, powdered sugar, milk

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

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

pillsbury refrigerated crescent dinner rolls, cream cheese, softened, powdered sugar, vanilla, lemon juice, melted butter, brown sugar, cinnamon

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