I hate the popping and often make my husband (who also hates the popping, I think) open the cans. I am a wimp.
What my coworkers dubbed “Cinnamon Crack Buns.”
2 cans of crescent rolls
2 peaches or 2 apples or 1 of each, cut into 8 pieces each (buy the peaches a little bit unripe)
cinnamon
dark brown sugar
butter
Pineapple soda or Mountain Dew (not diet)
9x13 baking pan
Slice the fruit into thin wedges, roll in cinnamon sugar, roll up each wedge in a crescent roll. Put 8 dumplings along each long side of the pan, leaving a gap between the rows and a little space along the edges. Sprinkle, pour, or dump cinnamon over each roll.
(this step depends on your liking for butter and sweetness) Put 1/2 to 1 stick o’ buttah in a sauce pan with 1/2 to 1 cup of dark brown sugar. Heat until the butter melts, and the sugar and butter mix together in a bubbling caramel. It will smell incredible.
Pour the caramel mixture over the rolls.
Pour about 8 oz of the pop/soda/whatever you call it along the empty spaces in the pan.
Put into a 350 oven until the tops get a little hollow sounding.
Serve warm. Spectacular with ice cream.
(For those of us who can’t eat gluten, or if you just want to do it a different way, these can also be made with pie crust (regular or gluten free).)
Next time you’ve screwed up the courage to pop open a tube of the croissants place a small piece of chocolate in the center before rolling up. Et voila - pain au chocolat American-style (e.g. lazy as hell) and you’ll wonder why you didn’t think of it before.
Non-chocolate people should play around with putting a small piece of cheese in the middle before rolling for a more savory breakfast.
I have never even though twice about the pop. If anything, my frustration is trying to find the right amount of force that gets it to pop without completely ripping those things in half. They rarely just pop open when I pull the strip off.
I’m going to have to try this recipe.
As a thought: If you’re using melted butter, you could cook the garlic in the butter for a couple of minutes to give it a good head start. As a perk, the garlic flavor will infuse into the butter nicely. Of course, I’ve got nothing against garlic powder.
When you have something that needs a quick hit of garlic (but be cautious because this is a HIT of garlic), check out the little frozen cube things. Dorot. I had to check my fridge for the brand. It’s crushed garlic in oil and it packs a wallop.
• take a large marshmallow, roll it in butter, then cinnamon
• wrap it in a piece of crescent roo dough
• roll the dough in butter and then cinnamon
• bake till the dough is cooked
(messy, use foil or cupcake tins/wrappers)
My mom told me recently that we called them “ghost rolls”.
A co-worker of mine got a tube of biscuits as a gag-gift at work. He absentmindedly tossed it into his desk drawer and forgot about them; until, several days lays later, we heard a muffled thoomp come from his desk.
Both my step-mother and -brother hate the pop. Have to do it for them. I like to wrap them into a ball around chocolate chips, then sprinkle with cinnamon sugar and bake. Yum. Only good hot though.
They changed the tube. It pops open when you peel off the paper.
I recall three types. The earliest needed a whack on the counter. A few years later the directions said to press with a spoon and it popped open. Now it pops just peeling off the paper.
place a small piece of chocolate in the center before rolling up. Et voila - pain au chocolat American-style (e.g. lazy as hell) and you’ll wonder why you didn’t think of it before.