APRIL 10TH: CINNAMON CRESCENT DAY

Cinnamon Sugar Crescent Twist Bread

¼ c, white sugar

2 tsp. ground cinnamon

1 (8 oz.) can refrigerated crescent dough sheet or 1 (8 oz.) can Pillsubry refrigerated crescent dinner rolls

2 Tbsp. butter, melted and cooled

¼ c. powdered sugar

½-1 tsp. milk

Heat oven to 350. Line cookie sheet with cooking parchment paper. In small bowl, mix white sugar and cinnamon; set aside. Unroll dough on work surface; press into 9 x15” rectangle. (if using crescent rolls, press seams together). Spread melted butter evenly over dough to within ¼” of edges. Sprinkle with cinnamon sugar mixture. Roll dough up starting at one long side; pinch seam to seal. Using sharp knife or pizza cutter, slice dough lengthwise all the way through. Keeping cut sides up, bring ends together, twisting dough together and spiraling into 5 ½” circle. Place on cookie sheet. Bake 27-30 minutes or until deep golden brown and dough is baked through center. Cool 10 minutes; remove from cookie sheet. Cool at least 10 minutes before serving. In medium bowl, mix powdered sugar and ½ tsp. of the milk until smooth, adding additional milk until thin enough to drizzle. Using fork, drizzle on top of crescent twist.

(new recipe from official Pillsbury website)