Cinnamon Crescents

By mitzzy

These cookies are great to have on hand at holiday time. Make a few batches to give away and keep extra in the freezer for unexpected guests

Ingredients

• Dough
• 3/4 cup (175mL) butter, softened
• 1 can (300mL) Regular or Low Fat Eagle Brand® Sweetened Condensed Milk
• 2 eggs
• 1 tbsp (15mL) vanilla extract
• 3 1/2 cups (875mL) Robin Hood® All Purpose Flour
• 2 tsp (10mL) baking powder
• 1/4 tsp (1mL) salt
• Filling
• 1 cup (250mL) brown sugar, packed
• 1 tsp (5mL) cinnamon
• 1/3 cup (75mL) butter, melted

Preparation

Step 1

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.