Bread Breakfast Desserts

Raspberry Crescent Twists

July 14, 2014

I absolutely love weekend mornings. I can sleep in, I can take my time enjoying a cup of coffee, and I have plenty of time to make a really good breakfast. During the week I’m scarfing down a bowl of cereal and out the door, but not on the weekends. So, why am I telling you this on a Monday? Because it gives you something to look forward to in making these Raspberry Crescent Twists this weekend!

Raspberry Crescent Twists

So, how’s it taste?

I’ve been making these for years and they are just divine. Even though I save these for weekend breakfasts, they take no time at all, just a bit of prep. I use the reduced fat crescents because they’re less greasy, but certainly use the one you prefer. Simply roll out the crescent dough and press the perforations to seal them. Spread the raspberry jam and chopped almonds on one rectangle and cover with the other. Seal the ends, cut into strips, and twist!

Raspberry Crescent Twists

I love the flaky, light crescent with the tart and sweet jam. The almonds are on the inside and sprinkled on the glaze, so you get a really nice, nutty crunch. The best part is the glaze. It’s made with almond extract and it pairs so beautifully with the tangy raspberry jam inside. I’m glad one recipe only makes eight, because they are crazy addictive. I’ll tell myself I’m only eating one and I look down and three are magically gone. They keep pretty well in an airtight container for about a day. They’re great right out of the oven, at room temperature, or heated up in a toaster oven. Feel free to experiment with different jams, too!

Yield: 8 servings

Prep Time: 15 min

Total Time: 35 min

Raspberry Crescent Twists


1 can (8 oz.) refrigerated regular or reduced fat crescent dinner rolls
1/4 cup seedless red raspberry jam
1/4 cup sliced almonds, finely chopped

1/2 cup powdered sugar
1/2 tsp. almond extract
1 to 2 tsp. water

additional sliced almonds, finely chopped


1. Heat oven to 375F. Line a large cookie sheet with parchment paper.

2. Unroll dough on cutting board into 2 long rectangles. Press each into 12x3 1/2-inch rectangle, firmly pressing perforations to seal.

3. Spread raspberry jam on 1 dough rectangle to within 1/2 inch of all edges. Sprinkle evenly with chopped almonds. Place second dough rectangle over almonds; gently press top and long edges to seal. Cut crosswise into 8 strips. Twist each strip twice; place 2 inches apart on cookie sheet.

4. Bake 11 to 13 minutes or until deep golden brown. Remove twists from sheet; place on cooling rack. Cool 10 minutes. Meanwhile, in small bowl, mix glaze ingredients until smooth.

5. Spread glaze over cooled twists. Sprinkle with additional chopped almonds.

per twist: 190 calories, 8g fat, 26g carbs, 0g fiber, 3g protein

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  • Gayle @ Pumpkin 'N Spice July 14, 2014 at 7:18 am

    I love the weekends, too, for that exact reason, Leah! I look forward to sleeping in, enjoying a cup of coffee, and then playing around in the kitchen. These raspberry crescents look amazing! I love how easy they are to whip up, too. Definitely a recipe I’m trying soon. Pinned!

  • Kathi @ Deliciously Yum! July 14, 2014 at 7:34 am

    Weekends are the best when it comes to breakfast. I am not much of a breakfast eater, but if I get the chance to whip up something incredible on a Saturday or Sunday morning, I am all over it. These twists are going on my must-make list :).

  • alexandra July 14, 2014 at 8:01 am

    Ack! Torture posting this on a Monday and recommending it for the weekend! So evil, Leah. 🙂 Raspberry + almond is one of my most favorite flavor combos, and I love that the almond is pumped up w/extract in the glaze. Brilliant! Definitely saving to make soon.

  • Shannon @ Bake. Frost. Repeat. July 14, 2014 at 9:15 am

    Shut the front door!!! I love these and could use about a dozen right now. Raspberry and almond go so good together and these twists are so dainty and pretty.

  • Natalie @ Tastes Lovely July 14, 2014 at 9:38 am

    Oh, I am all about the weekends! When I wake up on Saturday morning my head starts swirling with all the possibilities of things I can cook for us. Totally going to be adding these raspberry crescent twists to that list. My mother in law just brought me 12 cans of plum jam she made from the plums on her tree. More jam that I could go thru in a year! I might have to use that plum jam here instead *wink*

  • Annie @Maebells July 14, 2014 at 1:06 pm

    What a beautiful breakfast! I looooove weekends too the week days are so rushed. I really think that as a society we spend way to much of our life rushed and so little time being bake to relax and enjoy ourselves. These twists certainly look like the right way to start your day!

  • Dannii @ Hungry Healthy Happy July 14, 2014 at 2:10 pm

    Weekend breakfasts are the best!! It is definitely the time to have something a little more indulgent, like this. They look delicious.

  • Lesley Eats July 14, 2014 at 4:01 pm

    Oh, yum!

  • Denise | Sweet Peas & Saffron July 14, 2014 at 4:03 pm

    So creative! I bet these taste amazing, and love how easy they are. Can you believe I’ve never had a Pillsbury crescent roll? Time to change that 🙂

  • Thalia @ butter and brioche July 14, 2014 at 4:48 pm

    yum.. these look soo good – craving one now! thanks for sharing another great recipe leah, love it!

  • Sues July 14, 2014 at 6:15 pm

    Wow, these look so much more complicated than they are. I have a feeling brunch guests would be super impressed!

  • Isadora @ she likes food July 14, 2014 at 9:02 pm

    I absolutely love weekend mornings too! I am getting warm and fuzzy feelings just thinking about them! I usually just eat a banana for breakfast on the weekdays, but on the weekends I go all out. Can’t wait to make these raspberry twists, they look amazing 🙂

  • Crystal | Apples & Sparkle July 15, 2014 at 2:32 am

    These are so pretty! And I’ll bet they taste just as good as they look. Can’t wait to try them. : )

  • Lilli @ Sugar and Cinnamon July 15, 2014 at 6:35 am

    I love these! They look so delicious! Morning weekends are probably my favourite moments of the entire week 🙂

  • Carrie Pacini July 15, 2014 at 6:40 am

    Weekend mornings are my favorite and your raspberry crescent twists look divine.

  • dina July 15, 2014 at 7:46 am

    these look perfect with tea!

  • Alexandra @ Confessions of a Bright-Eyed Baker July 15, 2014 at 12:22 pm

    How can you not leave weekend mornings, especially when you can look forward to any kind of sweet rolls?! Love the combo of flavors you used here… I’m a huge sucker for almondy baked goods!

  • Stephanie @ Macaroni and Cheesecake July 15, 2014 at 12:51 pm

    These look so fancy but I love how easy they are to put together!

  • Danae @ Recipe Runner July 15, 2014 at 12:51 pm

    What a great weekend breakfast treat! I love how simple they are to make and all those almonds! They would be great for sharing at a brunch!

  • Kelly July 15, 2014 at 2:37 pm

    These look fantastic Leah! Weekend breakfast foods are my favorite too and these would definitely make a wonderful treat to wake up to 🙂 Love the raspberry and almond combo!

  • amy @ fearless homemaker July 15, 2014 at 4:14 pm

    These look wonderful, and I love how they use crescent rolls! Those things are magical. =) Lovely pics, too!

  • Olivia - Primavera Kitchen July 16, 2014 at 7:17 am

    Love this breakfast idea, Leah! I definitely must recreate this recipe! Thanks for sharing!

  • Consuelo - Honey & Figs July 17, 2014 at 9:29 am

    These twists would certainly make weekend breakfasts sooooooooooo much better! They look glorious! 🙂