Add a photo

Cinnamon Raisin Crescents

By: Nancy T.  
"Pastry-like cookies with a cinnamon-raisin filling."

Rating: This weblink has been rated 2 times with an average star rating of 1.0 Read Reviews (2)

Rate/Review | 63 people have saved this

 

Servings  (Help)

Calculate

 

Original Recipe Yield 4 dozen
 

Ingredients

  • 1/4 (.25 ounce) package active dry yeast
  • 3 cups sifted all-purpose flour
  • 1/4 cup lukewarm water
  • 2 1/2 tablespoons white sugar
  • 1 cup butter, melted and cooled
  • 2 eggs
  • 1/2 cup white sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup chopped raisins

Directions

  1. In a large bowl, sprinkle the yeast on the warm water and stir until dissolved. Stir in the melted butter. Beat in the eggs and sugar until well blended. Gradually mix in flour. Place dough in an airtight container and refrigerate for at least 3 hours and up to 3 days.
  2. Preheat oven to 350 degrees F (175 degrees C). Mix together the 1/2 cup sugar and cinnamon. Set aside. Divide dough into 6 equal parts. Sprinkle the cinnamon-sugar mixture into a shallow pan.
  3. Roll out dough into a circle on a flat surface to 1/8 inch thickness. Press dough into shallow pan and sprinkle again with cinnamon-sugar mixture. Cut dough into 8 wedges, as a pie. Sprinkle raisins on each wedge and roll each wedge, starting from widest to point, as a crescent roll. Place each roll on cookie sheets, about 2 inches apart. Let crescents stand 15 minutes before baking.
  4. Bake 15 minutes in the preheated oven, or until golden. Let cool on wire racks.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 82 | Total Fat: 4.1g | Cholesterol: 19mg

ADVERTISEMENT

 

The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2008 by Mary N. 
BEWARE: Do not make this recipe as it stands - there is a line missing that will break your... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2008 by Cheesecakemama 
I got a hard ball of nothing. Then I realized I should let set out, the dough was workable. ... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?