Cinnamon Ricotta Crescent Rolls

Wow!  I don't think I even need to caption this recipe.  Just look at them, they are warm, sweet and delicious.

Wow! I don’t think I even need to caption this recipe. Just look at them, they are warm, sweet and delicious.

Cinnamon Ricotta Crescent Rolls

8 Servings - Serving Size: 1 Roll

Cinnamon Ricotta Crescent Rolls

Wow! I don't think I even need to caption this recipe. Just look at them, they are warm, sweet and delicious.

Ingredients:

  • 1/2 cup ricotta cheese
  • 1/4 cup granulated sugar
  • 1 tablespoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 cup chopped dates (not pictured)
  • 1 can (8 ounce) crescent rolls
  • 3/4 cup powdered sugar
  • 1 tablespoon non-dairy coffee creamer
  • 1/8 teaspoon almond extract

Directions:

  1. Preheat oven to 375F.
  2. In a small bowl, cream together ricotta cheese, granulated sugar, cinnamon and salt.
  3. Fold in chopped dates.
  4. Line a cookie sheet with parchment paper.
  5. Open canned dough and separate the triangles and lay them out on the cookie sheet.
  6. Spread a couple of tablespoons of the cheese mixture onto each triangle of dough.
  7. Starting at the wide side of the triangle, roll it up.
  8. Continue with each piece of dough.
  9. Bake for 11-13 minutes or until golden brown.
  10. In a small bowl, mix powdered sugar, almond extract and coffee creamer.
  11. You may need to add more creamer if the icing is took thick.
  12. Using a spoon, drizzle the icing over each of the rolls.
  13. Serve warm.
http://www.thehungryhoarder.com/2014/02/05/cinnamon-ricotta-crescent-rolls/

Comments: 2

  1. Chessy January 27, 2015 at 11:13 am Reply

    TOO MUCH CINNAMON ! Misprint maybe ?=:O

    • The Hungry Hoarder July 21, 2015 at 2:29 pm Reply

      1 tablespoon is correct. You should adjust it according to your tastes.

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