Friday, April 1, 2011

Conference Crescents

This has to be one of the simplest recipes for a crescent-type roll I’ve ever tried.  Unlike others, they are rolled into a crescent shape without any butter - which keeps them from unrolling or losing their “crescent” shape.  With a few adjustments, they also become a fantastic alternative to cinnamon rolls.

General Conference in the LDS (Mormon) Church is a time we look forward to twice a year in April & October.  Instead of attending our normal Sunday meetings - most members of the church enjoy listening to the proceedings of the Conference by television or computer in own homes. 
It’s a time we can relax, not have to leave our homes, and set aside our normal church responsibilities (most of us serve in callings that involve teaching or leadership).  It’s a time that I would compare to Christmas morning - where we can hang out in our pajamas, snuggle with our families, and (of course!) enjoy comfort food together.

My kids often requested cinnamon rolls - one of their favorite Conference breakfasts.  I’ve tried several recipes over the years, but I’ve been wanting one that I could use two ways - both as a dinner roll, and also a breakfast roll.  This is a simple, but delicious version that can be used either way.

I found it in a cookbook I purchased a year ago called “The Food Nanny Rescues Dinner” - a great family-oriented cookbook.  I’ve adapted it from her version because I always prefer utilizing my bread mixer whenever I can.  She shows it used simply as a dinner roll, but I’ve adapted it for a crescent-type cinnamon roll as well.  I double the batch and make half into rolls that I refrigerate for dinner, while using the other half immediately for an easy cinnamon roll.

For the recipe and full instructions - go to:


  1. Your recipe looks yummy can't wait to try it out. I can't read the baking instructions for the cinnamon rolls. Also wondering if you could give approximate amounts on the butter and cinnamon/sugar mixture you use for the cinnamon crescents.

  2. Sorry those didn't show up - (gotta love these temperamental computer programs...) I hope it's working now to see the instructions. On the butter - I just spread a thin layer of softened butter over the circle of dough (no set amount). I mixed about 1 cup of brown sugar with 1/2 tsp of cinnamon to spread over the three rounds of dough (these are approximate amounts - use your best judgement?) Hope these turn out for you...

  3. What a great idea to make both versions at the same time. They look fabulous!

  4. *smaking my head! I've always made 1/2 cinnamon rolls and & dinner rolls when I make yeast dough (I have a small family of 4, 2 kids 4 1/2 *can't forget the 1/2 and 6) but I never thought to make cinnamon crescents... clever!Erin

  5. Can I freeze part of this dough???

  6. Most yeast dough is freezable, but you might want to add a touch more yeast if you plan to freeze it. Then make sure you use it within about 6 weeks for best results.