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Biscoff Crescent Twirls Recipe

January 20, 2016 by Lisa Pinney

Now’s the time to get the jar of Biscoff Cookie Butter and the roll of Pillsbury Crescents out of the emergency rations container…

And put together these amazingly delicious bites that will leave your knees weak!

It all starts with the two beautiful ingredients…

Unroll the crescents in a solid sheet on your cutting board…

mush the seams together..

spread about 1/2 cup Biscoff Cookie Butter over the dough…

Then carefully roll up the crescent sheet into one long roll…

wrap the roll in Saran Wrap and refrigerate at least 1 hour…

Slice the roll into small pinwheels like this…

Place them on your baking sheet like so…

Bake on 375 degrees for about 10 minutes until slightly brown…

Mix 1/4 cup milk or cream with 1 cup confectioners sugar

and drizzle over the hot crescents…

Enjoy!

Print

Biscoff Crescent Twirls Recipe

  • Author: Lisa Pinney

Ingredients

Scale
  • 1 can Pillsbury Crescent Rolls
  • 1/2 cup Biscoff Cookie Butter
  • 1/4 cup milk or heavy cream
  • 1 cup confectioners sugar

Instructions

Unroll crescents into full sheet on your cutting board; press all seams together.

Carefully spread 1/2 cup Biscoff Cookie Butter over crescents.

Gently roll into one long, thin crescent roll.

Wrap in Saran Wrap and refrigerate at least 1 hour.

Place back on cutting board and slice into small pinwheels.

Place on baking sheet and bake on 375 degrees for 10-12 minutes.

Mix milk and confectioners sugar until smooth and drizzle over hot rolls.

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Filed Under: breakfast, dessert

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Fried Pies & Fireflies started in 2011 as a way for southern cook, Lisa Cook, to share her recipes with family and friends. Let's dig deeper →

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