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Cinnamon Crescents

  • Makes: 48 crescents  
  • Freezes: Freezing (optional) : excellent  
  • Preparation Time: 20 minutes, plus 30 minutes chilling time 
  • Cooking Time: 20 minutes 

Ingredients

Dough

¾ cup175ml butter, softened

1 can300ml Regular or Low Fat Eagle Brand® Sweetened Condensed Milk

2 eggs

1 tbsp15ml vanilla extract

3 ½ cups875ml Robin Hood® All Purpose Flour

2 tsp10ml baking powder

¼ tsp1ml salt

Filling

1 cup250ml brown sugar, packed

1 tsp5ml cinnamon

1/3 cup75ml butter, melted

Directions

  1 Cream butter and sweetened condensed milk until well combined. Add eggs and vanilla extract. Beat until smooth. Mix in remaining dry ingredients and beat until dough comes together. Divide dough into 4 balls and wrap each in plastic wrap. Refrigerate for 30 minutes.

  2 Combine brown sugar and cinnamon in a small bowl. Reserve.

  3 Preheat oven to 350ºF (180ºC). Grease or line baking sheets with parchment paper.

  4 Roll each ball of dough, on a lightly floured surface into a 10” (25cm) circle. Brush each circle with about 2 tbsp (30mL) melted butter. Sprinkle each circle with ¼ cup (50mL) brown sugar mixture.

  5 Cut each circle into 12 wedges. Roll up each wedge from the wide end. Place on prepared baking sheet.

  6 Bake in preheated oven 18-20 minutes, or until lightly browned.

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