Pop open that tube of crescent roll dough you’ve got tucked away in fridge! You are just moments away from golden brown pillows of flaky rolls, filled with sugared cranberries and toasted walnuts, then drizzled with a warm powdered sugar glaze. These Glazed Crescents with Cranberries and Walnuts are tender, buttery, and so easy a 5-year old can whip them. #CrescentRolls #cranberries #walnuts #easy #breakfast #brunch #tender #flaky
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When I first made these yummy crescent rolls for a gathering, I was immediately asked if I made the dough from scratch. And though that was definitely a compliment, the question totally made me laugh! Why on earth would anyone MAKE crescent roll dough from scratch when it pops right out of a tube, then bakes up perfectly golden brown and tender in only 10 minutes?! Not me, that’s for certain.
We love crescent roll dough for all kinds of baked treats, both sweet and savory. This Ham and Bacon Pastry Ring and Spicy Italian Sub Crescent Ring are two of our savory favorites. For brunch or breakfast, my family adores these Easy Orange Breakfast Crescents, as well. I’m excited to add this recipe for Glazed Crescents with Cranberries and Walnuts to the list of favorite crescent roll recipes – it’s quick, easy, and totally yummy. If a guest or family member doesn’t like these little puppies, they’ve got a screw loose!
What Ingredients Do I Need to Make These Crescent Roll Pastries?
Crescent Roll Dough
This recipe takes 2 cans (8-count each) of crescent roll dough and makes 16 pastries. I always use the full-fat crescent roll dough as I find it to be easier to work with, but I think the low-fat version would also work fine as long as you don’t mind that it can be a bit challenging (and sticky!) to work with.
Dried Cranberries, Toasted Walnuts, and Granulated Sugar
These ingredients make up the filling that’s in the center of each crescent roll. The sugar really sticks to the dried fruit, making it easy to place onto each triangle of crescent roll dough as you prepare to roll each one up to make the crescent.
Powdered Sugar Glaze
This is a basic powdered sugar, melted butter, salt and milk glaze used for lots of basic pastry recipes. See the recipe below for the ingredient amounts and directions.
Easy and Helpful Tips for Making Glazed Crescents with Cranberries and Walnuts
How many people does this recipe feed?
I’m glad you asked. Don’t assume that because this recipe makes 16 pastries that it will feed 16 people or you’re going to have some very disappointed peeps. I’d figure at least two pastries per person or maybe even three…unless you’re feeding teenage sons, then you’re going to need tons. I’ve seen people eat several of these without a moment’s hesitation – they are THAT yummy.
Do these pastries freeze well?
I’ve never tried to freeze them BEFORE they are baked, but definitely after and it works fabulously. You can reheat them in the microwave just a bit and they are like you just baked them fresh. Once the pastries are baked and glazed, let them fully cool, then place them onto a parchment-lined baking sheet, not touching each other, and freeze them solid. Once frozen, remove them from the baking sheet and into a container. This way, you can pull out one or two at a time, as desired.
I don’t have any powdered sugar on hand. Is there anything else I can glaze these pastries with once they are baked?
Surely! I’ve had this happen before so I grabbed a can of cream cheese frosting from my pantry, placing some of it into a small bowl that then goes into the microwave for a few seconds. Once the frosting is warm, it will drizzle nicely over the warm rolls and nobody is the wiser.
Can I use other types of dried fruits to make these crescent rolls?
Yes. I’ve used dried cherries and also dried apricots….sometimes even a combination of dried cranberries, apricots and cherries for something a bit different.
Can I substitute pecans for the walnuts in this recipe?
You can actually use any type of nut that you prefer -sliced almonds, chopped pecans, or chopped walnuts – I think I’ve even used chopped pistachios at Christmas before, too.
How do I toast the walnuts?
I like to toast my nuts in the oven and I do so in bulk instead of a few at a time. Pour your bag of pecans or walnuts onto a large rimmed baking sheet in a single layer. Place the baking sheet into a preheated 325 degree F. oven for 10-12 minutes, or until the nuts are fragrant and lightly toasted. Remove from the oven, let ting the nuts fully cool, then store them in a mason jar in the freezer. Once all the work of toasting them is done, you can just grab a few of the toasted nuts as you need them – so convenient!
What’s the easiest way to chop dried fruits?
I usually do my dried fruits on a wooden cutting board with my chef’s knife, but in a pinch, you can also mince up the fruit with your kitchen shears. This works really well with dried apricots, since they are larger in size, but not as easily with dried cranberries or dried cherries, though I have done it!
Will it be easy for me to double this recipe or even cut in half if I want a smaller batch?
Totally! Go for it. I bet you’ll be doubling this recipe way more often than you’ll be halving it once the word gets out that you make these – they will be in high demand. 🙂
Glazed Crescents with Cranberries and Walnuts
Pop open that tube of crescent roll dough you've got tucked away in fridge! You are just moments away from golden brown pillows of flaky rolls, filled with sugared cranberries and toasted walnuts, then drizzled with a warm powdered sugar glaze. These Glazed Crescents with Cranberries and Walnuts are tender, buttery, and so easy a five-year-old can whip them. #CrescentRolls #cranberries #walnuts #easy #breakfast #brunch #tender #flaky
- 2 tubes/rolls crescent roll dough, 8-count each 8-count each
- 1/2 cup dried cranberries
- 1/2 cup toasted chopped walnuts
- 2 Tbs. granulated sugar
Powdered Sugar Glaze
- 1 cup powdered sugar
- 1 Tbs. butter, melted
- 1 tsp. vanilla
- 3-4 Tbs. milk or half-and-half
Make the Crescent Rolls
Preheat the oven to 375 degrees F.
In a small bowl, combine the cranberries and walnuts with the sugar; reserve. (Set aside a little bit of this mixture for garnishing the crescents with, if desired.)
Unroll the crescent roll dough, working with one tube at a time, dividing the dough into 8 triangles; divide half of the prepared cranberry/walnut mixture between the 8 dough triangles, sprinkling it over the top of each one.
Starting at the large end of each dough triangle, roll up the pastry, using your fingers to tuck the cranberry/walnut filling in as you roll up each one. Place each crescent roll onto a greased pastry-lined baking sheet, making sure they don't touch each other.
Repeat with the remaining tube of crescent roll dough and the other half of the cranberry/walnut filling. Place the crescent rolls onto a second greased parchment-lined baking sheet.
Bake the crescent rolls, uncovered, for 5 minutes, then rotate the pans from top to bottom in the oven; bake another 5 minutes or until the crescent rolls are nicely golden browned.
Let the crescent rolls cool for just a few minutes, then drizzle with the glaze. Garnish each crescent roll with a bit of the reserved cranberry/walnut mixture, if desired.
Store the crescent rolls in an airtight container for up to two days. (They will NEVER last that long!)
Make the Powdered Sugar Glaze
To make the powdered sugar glaze, combine all the ingredients in a medium mixing bowl, whisking until smooth and adding enough milk to make the glaze easy to drizzle over the crescent rolls.
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Please Note: This recipe was happily shared on The Country Cook’s Weekend Potluck and Southern Bite’s Meal Plan Monday!