No time for cute Easter rolls? No worries! This sweet rolls recipe starts with refrigerated crescent roll dough and it goes together in minutes! So pretty for the Easter breakfast table!
24candy-coated chocolate Easter eggslike Cadbury's mini eggs
Additional colored sprinklesif desired
Instructions
Heat oven to 375°F.
Line cookie sheet with cooking parchment paper.
Unroll dough sheet onto cutting board, and reshape into 12x8-inch rectangle.
With sharp knife, starting on short edge, cut dough into 8 (12-inch) strips.
Make small loop on one end of the strip, creating short tail and long tail of dough.
Wrap long tail of dough around loop 2 to 3 times.
Press the end into the wreath to securely attach it.
Place on prepared cookie sheet. Repeat with the rest of the dough.
Bake 9 to 12 minutes or until golden brown and done.
Remove from cookie sheet and place on a cooling rack.
Cool completely, about 30 minutes.
In small bowl, mix powdered sugar, melted butter, vanilla and cream until smooth.
If necessary, add additional cream to make frosting smooth and spreadable.
Separate the frosting into small batches and color with different colors of food coloring if desired.
Spoon 1 heaping tablespoon of frosting into center of each wreath; top with chocolate eggs and additional sprinkles.
Notes
Storage:These sweet rolls and be stored at room temperature for a day or two. Just cover with plastic wrap or place in an airtight container - no need to refrigerate.You can also assemble them a day ahead of time, cover with plastic wrap, and refrigerate until ready to bake.Baked Easter rolls can be placed in an airtight container (with parchment paper between the layers) and frozen for up to 3 months.Tips:
Keep an eye on these rolls once they're in the oven because they brown really fast.
If you'd like these rolls to be shiny you can brush them with an egg wash instead of melted butter.
Be sure to use the crescent roll sheets not the crescent rolls.
Make it even easier by using a canned cream cheese frosting and adding food coloring.