Directions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Unroll the crescent dough and separate it into rectangles by pressing the perforated edges together.
In a small bowl, mix granulated sugar and cinnamon. Spread melted butter over the dough rectangles, then sprinkle with the cinnamon-sugar mixture.
Fold each rectangle in half lengthwise and press the edges together to seal. Twist each folded strip gently into a spiral and place on the prepared baking sheet.
In a saucepan, melt the brown sugar with 1 tablespoon of butter until smooth. Add the pecans if desired, then drizzle over the twists.
Bake for 12-15 minutes, or until golden brown and puffed.
While baking, prepare the glaze by whisking powdered sugar, milk, and vanilla extract together until smooth.
Drizzle the glaze over warm breadtwists and serve immediately.
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