Cinnamon Crescents Recipe


Difficulty LevelEasyCuisine


 All purpose flour4 Cup (64 tbs)
 Active dry yeast1 Tablespoon (1 Package)
 Milk3⁄4 Cup (12 tbs)
 Sugar1⁄3 Cup (5.33 tbs)
 Butter/Margarine6 Tablespoon (1 Stick)
 Salt1⁄2 Teaspoon
 Raisins1 Cup (16 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Chopped walnuts1⁄2 Cup (8 tbs)
 Butter/Margarine2 Tablespoon, melted
 Ground cinnamon1 Teaspoon
 Confectioners icing1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 5500 Calories from Fat 1856

% Daily Value*

Total Fat 209 g322.2%

Saturated Fat 78.4 g391.9%

Trans Fat 0 g

Cholesterol 909.4 mg

Sodium 1297.7 mg54.1%

Total Carbohydrates 816 g272.1%

Dietary Fiber 38.7 g154.7%

Sugars 368 g

Protein 110 g219.3%

Vitamin A 78.3% Vitamin C 7.3%

Calcium 61.1% Iron 203.2%

*Based on a 2000 Calorie diet


In large mixer bowl combine 1 1/2 cups of the flour and the yeast.
In saucepan heat milk, 1/3 cup sugar, 6 tablespoons butter or margarine, and salt just till warm (115° to 120°) and butter is almost melted, stirring constantly.
Add to flour mixture in mixer bowl; add eggs.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
Stir in as much of the remaining flour as you can mix in using a spoon.
Turn out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately soft dough.
Continue kneading till smooth and elastic (3 to 5 minutes).
Shape into a ball.
Place in lightly greased bowl, turning once to grease surface.
Cover and let rise in a warm place till double (about 1 hour).
Punch dough down; turn out onto lightly floured surface.
Divide dough in half.
Cover; let rest 10 minutes.
Roll each half into a 12x10-inch rectangle; brush with water.
Combine raisins, 1/2 cup sugar, walnuts, 2 tablespoons melted butter or margarine, and cinnamon; sprinkle half of the mixture over each rectangle.
Roll up jelly-roll style, starting from long side; seal edge.
Place, seam side down, on greased baking sheet, curving to form crescent and pinching ends to seal.
Cover and let rise in warm place till double (about 30 minutes).
Bake at 350° till golden brown, about 25 minutes.
Cover with foil last 15 minutes to prevent overbrowning.
Frost with Confectioners' Icing.
Sprinkle with additional chopped walnuts, if desired.