We’ve been enjoying these crispy cinnamon sugar goodies for years. The crescents are easy to make, and my family considers them a real treat.
—EMILY ENGEL QUILL LAKE, , SK
PREP: 30 MIN. • BAKE: 20 MIN. • MAKES: 3 DOZEN
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup cold butter
1/2 cup milk
1 large egg, beaten
1 cup sugar
4 teaspoons ground cinnamon
OPTIONAL GLAZE
1 cup confectioners’ sugar
1 to 2 teaspoons ground cinnamon
4 teaspoons 2% milk
1. Combine flour and baking powder in a large bowl; cut in butter until crumbly. Stir in milk and egg. Divide into three portions; shape each portion into a ball.
2. Combine sugar and cinnamon; sprinkle a third over a pastry board or other clean surface. Roll one ball into a 12-in. circle; cut into 12 wedges. Roll up from wide edge. Repeat with remaining dough and cinnamon sugar. Place rolls with point side down on lightly greased baking sheets; form into crescent shapes. Bake at 350° for 16-18 minutes or until lightly browned (do not overbake).
3. For optional glaze, combine the confectioners’ sugar, cinnamon and milk until smooth. Drizzle over the cooled cinnamon crescents.
APRIL 10
NATIONAL CINNAMON CRESCENT DAY