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We all know that I love peanut butter. I also love cinnamon. And peanut butter plus cinnamon is one of my favorite combinations.
Especially when you stuff it inside a crescent roll!
Stuffing things inside Crescent Rolls is one of my favorite ways to make breakfast. I’ve made sweet rolls, stuffed candy inside, and made palmiers. One our favorite special occasion breakfasts are breakfast sausage wrapped in the rolls (they make great road trip food too because they’re even great room temp.)
Ever since I made Peanut Butter Snickerdoodles I am addicted to adding cinnamon to anything I add peanut butter too. If you think it’s weird – don’t. People who make those cookies tell me all the time that they never would have thought of adding cinnamon to peanut butter but they can’t believe how good it is.
For this recipe, I stuffed my favorite combo into crescent rolls and baked them. These are great for breakfast, or brunch, or…a baby shower!
People – it’s raining babies around blogland. First it was Lisa. Then Cathy. Now it’s Nikki and Alyssa! You know what’s extra strange? Lisa and Cathy are BFFs in real life…and they’re due almost at the same time. Nikki and Alyssa…same thing!
I’ve met both Nikki and Alyssa at various blog conferences and they’re so super nice. I totally wish I could actually celebrate their baby shower with them! If I did, I’d hope that Alyssa would bring her Caramel Stuffed Nutella Cookies and that Nikki would bring one of her versions of pudding cookies (she’s the queen of them!)
These Peanut Butter Snickerdoodle Crescent Rolls would be a hit at a real life baby shower – you’ll love them, I promise.
With only 4 ingredients, these crescent rolls are a snap to make. Make them for the breakfast table or brunch, or freeze them for quick morning breakfasts during the week.
They’re filled with peanut butter and a little dash of cinnamon sugar. Hot out of the oven I roll them in more cinnamon sugar, just like when you make real snickerdoodles. Then, later, once they’ve cooled, I do my patented (not really, it’s just fun to say that) double-roll. I re-roll them a second time in the cinnamon sugar for an extra coat.
{That step is totally optional, but it makes for pretty pictures!}
Warm, they’re like an oozy sweet roll. Room temperature they’re like a new version of a peanut butter sandwich.
That’s a win-win for me!
Congrats Nikki and Alyssa! I’m so happy for both of you!
Peanut Butter Snickerdoodle Crescent Rolls
Ingredients
- 1 tube Pillsbury Crescent Rolls
- 4 teaspoons peanut butter crunchy or creamy
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
- Stir the sugar and cinnamon in a small bowl.
- Unroll crescent rolls and separate triangles. Spread 1/2 teaspoon of peanut butter on 1/3 the thick end of each triangle. Sprinkle each with a pinch of cinnamon sugar. Roll into crescents.
- Bake for 8 minutes, until golden brown. While hot dip the tops in the cinnamon sugar. Repeat dipping process once they’ve cooled.
- Store cooled rolls in an airtight container for up to 3 days. Can also be frozen for up to one month. Makes for a quick breakfast or snack on busy days!
Click here to see more PEANUT BUTTER recipes!
Check out the other baby shower goodies:
Easy Chocolate Chip Orange Sweet Rolls
Chocolate Stuffed Peanut Butter Monkey Bread
Oh my gosh, these look so amazing, Dorothy! Peanut butter and cinnamon are my fave, but rolled up in a crescent roll? Fabulous!
Thanks so much Gayle!
These look absolutely perfect!! Love that flavor combo, girl!!
These look so good! I love the idea of peanut butter + cinnamon 🙂 Pinned!
This is really good idea.. Peanut butter and cinnamon should taste yummy!
It totally is raining babies! Must be something in the water! These look delish Dorothy! I LOVE how wasy they are..and chocolate in a flaky, buttery pastry? YES! Pinned
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