Best Maple Pecan Crescent Cinnamon Twists Recipes

MAPLE PECAN CRESCENT CINNAMON TWISTS

Steps:

• Heat oven to 375 degrees. Prepare a cookie sheet by spraying with cooking spray or lining with parchment paper.
• In a small bowl, combine the pecans, sugars, and cinnamon. Set aside.
• Unroll both cans of crescent dough and separate each can into 4 rectangles (2 of the crescent triangles together). Firmly press together the perforations to seal the 2 crescent triangles together. You will end up with 8 rectangles of dough.
• Brush each rectangle with some melted butter and sprinkle a heaping 1 tablespoon of the pecan/sugar mixture over the butter. Repeat for each rectangle. Starting at the long side of the rectangle, roll up tightly just like cinnamon rolls. Pinch edges to seal.
• Take a sharp knife and cut each roll in half LENGTHWISE. You will end up with 2 rope twists from each rectangle. Take the two pieces and twist them around each other. Place on the prepared cookie sheet. Repeat this process with the remaining pieces.
• Bake for 10-13 minutes or until puffy and golden brown. Let cool for about 10-15 minutes before glazing.
• To prepare the glaze: mix all ingredients together in a small bowl until desired consistency is reached. Add more or less milk and/or powdered sugar depending on how thick or thin you want the glaze.

CINNAMON PECAN TWISTS

Steps:

• Combine sugar, pecans, and cinnamon in a mini-chopper and process until sandy. Line 2 baking sheets with parchment paper. Unfold pastry and brush with egg. Spread sugar mixture over pastry. Cut in half, then cut into 8 (1/2-inch-wide) strips. Twist strips. Lay on pans, pushing ends down with your thumb. Freeze 10 to 15 minutes, until firm.
• Preheat oven to 400 degrees F.
• Bake until golden, rotating pans halfway, 18 to 20 minutes. Cool on a rack.

MAPLE PECAN CRESCENT TWISTS

Steps:

• Heat oven to 375°F. Spray 1 large or 2 small cookie sheets with cooking spray, or lightly grease with shortening. In small bowl, mix pecans, granulated sugar, cinnamon and nutmeg.
• If using crescent rolls: Unroll both cans of dough; separate into 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough; cut to form 8 rectangles.
• Brush each rectangle with melted butter. Sprinkle 1 tablespoon pecan-sugar mixture evenly over each rectangle; press in lightly. Starting at longer side, roll up each rectangle; pinch edges to seal.
• With sharp knife, cut one roll in half lengthwise, forming 2 strips. With cut side up, carefully overlap strips 2 times to form twist. Press ends together to seal. Place on cookie sheet. Repeat with remaining dough. Sprinkle with any remaining pecan-sugar mixture.
• Bake 10 to 15 minutes or until golden brown.
• In small bowl, mix glaze ingredients until smooth, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.

CINNAMON CRESCENT TWISTS

Steps:

• Separate crescent roll dough into four rectangles; press seams to seal. In a small bowl, combine the brown sugar, butter and cinnamon; spread over two rectangles. Top with remaining two rectangles. Starting from a long side, cut each rectangle into eight strips. Twist each strip several times; seal ends together., Place on greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Immediately remove to wire racks. Combine glaze ingredients; brush over warm twists.

CINNAMON TWISTS

Steps:

• In a large bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Roll into a 16x12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16x4-in. strips. Cut each strip into sixteen 4x1-in. pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° 15 minutes or until golden.

MAPLE PECAN CRESCENT TWISTS

Steps:

• Heat oven to 375. Lightly grease 1 large or 2 small cookie sheets. In small bowl, combine pecans, sugar, cinnamon and nutmeg; mix well. Seperate dough into 8 rectangles; firmly press perforations to seal. Brush each rectangle with butter. Sprinkle 1 T. sugar mixture evenly over each rectangle, pressing in lightly. Starting at longer side, roll up each rectangle, pinching edges to seal. With sharp knife, cut 1 roll in half lengthwise, forming 2 strips. With cut side up, carefully overlap strips 2 times to form twist. Press ends together to seal. Place on greased cookie sheet. Repeat with reamining dough.
• Sprinkle with remaining sugar nut mixture.
• Bake at 375 for 10-15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.

MAPLE PECAN CRESCENT TWISTS

Steps:

• Heat oven to 375℉ (190℃) Lightly grease 1 large or 2 small cookie sheets. In small bowl, combine pecans, sugar, cinnamon, and nutmeg; mix well. Separate dough into 8 rectangles; firmly press perforations to seal. Brush each rectangle with margarine. Sprinkle 1 tbls sugar-nut mixture evenly over each rectangle, pressing in lightly. Starting at longer side, roll up each rectangle, pressing in lightly. Starting at longer side, roll up each rectangle, pinching edges and ends to seal. With sharp knife, cut a roll in half lengthwise, forming 2 strips. With cut side up, carefully overlap strips two times to form a twist. Press to seal cut ends together. Place on greased cookie sheet. Repeat with remaining rolls. Sprinkle with any remaining sugar-nut mixture. Bake for 10 to 15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Note: After rolling, I find it the rolls are easier to cut if you refrigerate them 5 minutes or so before cutting and braiding. Also, I've made them up to the cutting point the night before, covered and refrigerated them, and cut, twisted, and baked them in the morning, just to save a few extra minutes.

CINNAMON PECAN TWISTS

Steps:

• Combine sugar, pecans, and cinnamon in a mini-chopper and process until sandy.
• Line 2 baking sheets with parchment paper.
• Unfold pastry and brush with egg.
• Spread sugar mixture over pastry.
• Cut in half and then cut into 8 (1/2 inch wide) strips.
• Twist strips.
• Lay on pans, pushing ends down with your thumb.
• Freeze 10-15 minutes, until firm.
• Preheat oven to 400 degrees.
• Bake until golden, 18-20 minutes, rotating pans halfway. Cool on a rack.

MAPLE PECAN CRESCENT TWIST

Steps:

• 1. Heat oven to 375. Lightly grease 1 large or 2 small cookie sheets. In small bowl, combine pecans,sugar,cinnamon and nutmeg;mix well. Seperate dough into 8 rectangles; firmly press perforations to seal. Brush each rectangle with margarine.
• 2. Sprinkle 1 tbsp sugar nut mixture evenly over each rectangle,pressing in lightly. Starting at longer side,roll up each rectangle,pinching edges to seal.
• 3. With sharp knife,cut 1 roll in half lengthwise,forming 2 strips. With cut side up,carefully overlap strips 2 times to form twist. Press ends together to seal. Place on greased cookie sheet. Repeat with remaining dough. Sprinkle with any remaining sugar-nut mixture.
• 4. Bake at 375 for 10 to 15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.