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Maple Pecan Crescent Cinnamon Twists | These quick & easy 20 minute maple pecan cinnamon twists are made with refrigerated crescent dough and are perfect for brunch, a snack, and even a sweet breakfast treat. Buttery crescent dough filled with a pecan cinnamon mixture and baked to perfection! Top with a simple maple and powdered sugar glaze and enjoy!
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Maple Pecan Crescent Cinnamon Twists

These quick & easy 20 minute maple pecan cinnamon twists are made with refrigerated crescent dough and are perfect for brunch, a snack, and even a sweet breakfast treat. Buttery crescent dough filled with a pecan cinnamon mixture and baked to perfection! Top with a simple maple and powdered sugar glaze and enjoy.
Course Breakfast
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 1 twists
Calories 340kcal

Ingredients

Cinnamon Twists

  • ½ cup finely chopped pecans
  • 2 tablespoons brown sugar
  • 1 tablespoon granulated sugar
  • ¼ teaspoon ground cinnamon
  • 2 cans (8 oz each) Pillsbury refrigerated crescent rolls
  • 2 tablespoons butter melted

Maple Glaze

  • ½ cup powdered sugar
  • ¼ teaspoon maple extract
  • 1-3 tablespoons milk I used heavy cream

Instructions

  • Heat oven to 375 degrees. Prepare a cookie sheet by spraying with cooking spray or lining with parchment paper. 
  • In a small bowl, combine the pecans, sugars, and cinnamon. Set aside.
  • Unroll both cans of crescent dough and separate each can into 4 rectangles (2 of the crescent triangles together). Firmly press together the perforations to seal the 2 crescent triangles together. You will end up with 8 rectangles of dough. 
  • Brush each rectangle with some melted butter and sprinkle a heaping 1 tablespoon of the pecan/sugar mixture over the butter. Repeat for each rectangle. Starting at the long side of the rectangle, roll up tightly just like cinnamon rolls. Pinch edges to seal. 
  • Take a sharp knife and cut each roll in half LENGTHWISE. You will end up with 2 rope twists from each rectangle. Take the two pieces and twist them around each other. Place on the prepared cookie sheet. Repeat this process with the remaining pieces. 
  • Bake for 10-13 minutes or until puffy and golden brown. Let cool for about 10-15 minutes before glazing. 
  • To prepare the glaze: mix all ingredients together in a small bowl until desired consistency is reached. Add more or less milk and/or powdered sugar depending on how thick or thin you want the glaze. 

Notes

I used heavy cream so I needed closer to 2 tablespoons of milk because of the higher fat content, so the milk is thicker. If you use fat-free milk or 1%, you will probably only need about 1 tablespoon because the fat content is lower and the milk is thinner. Regardless of what milk you use, start with 1 tablespoon and work from there. 
Recipe adapted and found at Pillsbury

Nutrition

Serving: 1twist | Calories: 340kcal