So, I love breakfast. As you can probably tell from the disproportionate number of bread/scone/donut recipes that I post.
So I decided to cheat a little and let the supermarket do the work for me. I bought ready made cresent roll dough and subbed it in for the labor-intensive dough and had stick buns in thirty minutes.
And, you guys, these things are legit. They are light and fluffy and just meeeellllttt away in our mouth. Especially since they’re coated in butter and sugar. The pear and cranberries in the filling make these absolutely perfect for fall, but I can definitely see myself adding all sorts of things to the filling to make them season appropriate (but you guys know how I feel about fall , so I think I’ll keep them in season for now).
If you want a nice treat for breakfast but don’t want to waste your whole day preparing it, make these! Literally so easy and unbelievably delicious.
- 1 container store-bought cresent rolls
- 1 bartlett pear, cored and diced
- ⅓ cup dried cranberries
- 1 tbsp butter, melted
- ¼ cup brown sugar
- ½ tsp cinnamon
- 6 tbsp butter
- ⅓ cup brown sugar
- 1 ½ tsp cinnamon
- Preheat your oven to 400 F. Liberally grease 6 wells of a muffin tin. In a small bowl, mix together the melted butter, brown sugar and cinnamon. Divide this mixture evenly among the six greased wells of muffin pan and set aside.
- In a skillet over medium heat, stir together to pear, cranberries, melted butterbutter, ¼ cup brown sugar and ½ teaspoon cinnamon until the pear is fairly soft and the butter is melted. Set aside to cool.
- On a lightly floured surface, flatten out the crestent rolls and pinch together the perforations reeaaaallllyyy well (otherwise your filling will leak out!). Spread the pear mixture evenly over the cresent dough, and then, very gently, roll the dough up in to a log. Cut off the ends (they’re mostly dough, no filling!) and then cut the log in to six even pieces. Place one piece in to each muffin well, on top of the sugar, butter, cinnamon mixture.
- Place in oven and bake for 20 minutes, until the cresent dough is golden brown. Remove and let cool for no more than five minutes, then invert on to a cookie sheet. Enjoy warm or reheated in the microwave for the most amazing, easy breakfast ever!