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Peanut Butter Crescents

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Peanut butter crescents wrap refrigerated crescent rolls around a brown sugar peanut butter filling, then drizzle them with a peanut butter glaze. Eight rolls in 35 minutes from a single tube of dough. Quick breakfast pastry win.

YIELD

8 servings

PREP

20 min

COOK

14 min

READY

34 min

These crescent rolls are the kind of recipe that reminds you why supermarket dough was invented. A tube of refrigerated crescents, a quick spread of peanut butter and brown sugar, and you’ve got pastries that taste fancier than they have any right to.

The filling is just three ingredients: brown sugar, creamy peanut butter, and softened margarine or butter. Mixed together, it spreads like a thick caramel-peanut paste over each triangle of dough. Once rolled up and baked, it melts into a gooey filling that pulls strands when you tear them apart.

Rolling matters. Start at the wide end and roll toward the point so the seam tucks underneath when you place them seam-down on the sheet. Curve into the classic crescent shape and they bake into recognizable pastries with that signature horseshoe form.

The glaze is the upgrade that takes these from breakfast roll to bakery treat. Powdered sugar, more peanut butter, vanilla, and just enough milk to make it drizzle off a spoon. Pour it over while the rolls are still warm so the glaze runs into the crevices.

Pro Tips

  • Use creamy peanut butter, not natural-style. Natural peanut butter separates and runs out of the rolls during baking.
  • Don’t overload the filling. Too much and it leaks out the seams as the rolls bake.
  • Let the glaze sit two minutes after mixing to thicken slightly before drizzling. Too thin and it pools at the bottom.
  • Eat the same day. The crescent dough toughens overnight, even sealed.

Variations

  • Swap peanut butter for Nutella or cookie butter for a different flavor profile.
  • Sprinkle chocolate chips or chopped peanuts on the filling before rolling for added texture.
  • Add a teaspoon of cinnamon to the brown sugar mixture for warm spice notes.

Ingredients

2 30
TABLESPOONS ML BROWN SUGAR, DARK
firmly packed
2 30
TABLESPOONS ML PEANUT BUTTER
creamy
1 15
TABLESPOON ML MARGARINE
or butter,, softened
1 1
CAN CAN BREAD, DINNER ROLL
(8-oz.) pillsbury refrigerated crescent dinner rolls *
½ 118
2 10
TEASPOONS ML PEANUT BUTTER
creamy
½ 2.5
TEASPOON ML VANILLA EXTRACT
1 15
TABLESPOON ML MILK
approximately

Directions

Heat oven to 375℉ (190℃).

Coat a cookie sheet with nonstick cooking spray.

In small bowl, combine brown sugar, peanut butter and margarine; blend well.

Unroll dough and separate into triangles.

Spread peanut butter mixture evenly over triangles.

Roll up, starting at shortest side and rolling to opposite point.

Place, point side down, on greased cookie sheets; curve into crescent shape.

Bake at 375℉ (190℃). for 10 to 14 minutes or until golden brown. Cool 10 minutes.

Meanwhile, in small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency; blend until smooth.

Drizzle over warm rolls.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 222 50% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 128mg 5%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 3% Vitamin C 0%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

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