Saturday, April 30, 2011

Orange Breakfast Crescents

In honor of the Royal Wedding (After maintaining weeks of aloof disinterest, I finally got sucked in yesterday...), we had Orange Breakfast Crescents for a little light, late breakfast this morning.

These are light, airy, sweet, and delicately flavored with orange.  The perfect treat to take to brunch with the girls... or make for Mom on Mother's Day... or for your little girl's tea party.  Even my husband liked them!

And they're easy.  Have I mentioned that yet?  That's a prerequisite for any dish to make it to my "Breakfast Dishes I Might Actually Make" list.  See, I'm not a morning person, so I don't like to do much first thing in the morning.  I spread the cream cheese filling on the rolls and rolled them up the night before, so in the morning all I had to do was pop them in the oven and whip up the frosting.

Orange Breakfast Crescents
1 pkg 8-count refrigerated crescent rolls
3 oz cream cheese
3 Tbsp sugar
1 tsp grated orange zest
1/4 tsp almond extract
Preheat oven to 350.  Blend last four ingredients.  Separate rolls into their triangles.  Divide cream cheese mixture evently among triangles and spread, leaving a 1/4" border.  Roll each into a crescent, starting at the long edge.  Place on a baking sheet (lightly spray with cooking spray if it's not nonstick) and bake for 15 minutes or until browned.

1/2 c powdered sugar
1 Tbsp orange juice
1 tsp grated orange zest
1/8 tsp almond extract
Combine all frosting ingredients while rolls are baking.  Spread over hot crescent rolls as soon as you remove them from the oven.  Serve immediately.

Note: You can substitute vanilla extract if you don't have almond extract!

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