Pop open that tube of crescent roll dough you've got tucked away in fridge! You are just moments away from golden pillows of flaky rolls, filled with sugared cranberries and toasted walnuts, then drizzled with a warm powdered sugar glaze. #CrescentRolls #breakfast #brunch
2tubes/rolls crescent roll dough, 8-count each 8-count each
1/2cuptoasted chopped walnuts
Powdered Sugar Glaze
3-4Tbs. whole milk, I prefer Highland Dairy Whole Milk
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 5-7 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.