Description
Simple crescent rolls shaped and colored to resemble candy corn.
Ingredients
Scale
- 1 can (8 ounces) refrigerated crescent roll dough
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon melted butter
- 1/4 cup yellow sanding sugar
- 1/4 cup orange sanding sugar
- 1/4 cup white sanding sugar
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Unroll the crescent roll dough. Separate the dough into individual triangles.
- For each triangle, trim off the wide end slightly to make the shape more uniform.
- Starting at the wide end, roll each triangle toward the point.
- Brush the outside of each roll lightly with melted butter.
- In a small bowl, mix the granulated sugar and cinnamon. Roll the buttered rolls in the cinnamon sugar mixture.
- Dip the bottom third (wide end) of each roll into the orange sanding sugar.
- Dip the middle third of each roll into the yellow sanding sugar.
- Dip the top third (point end) of each roll into the white sanding sugar.
- Place the coated rolls on the prepared baking sheet.
- Bake for 10 to 12 minutes, or until golden brown.
- Cool slightly before serving.
Notes
- You can use food coloring mixed with a little water to tint the sanding sugars if desired for brighter colors.
- These rolls are best eaten the day they are made.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 12
- Sodium: 150
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 5
Keywords: candy corn, crescent rolls, sweet rolls, holiday treat, cinnamon sugar