Cookie Butter Stuffed Croissants

Yesterday, with a jar of cookie butter staring hard at me from the cupboard, I decided to make a batch of my Nutella Stuffed Croissants but this time swapped out the Nutella for Cookie Butter! Flaky croissant wrapped around gooey, gingerbread flavored cookie butter... these were super simple to make and super hard to stop eating! Yum!

Cookie Butter Stuffed Croissants
Makes 8

1 (8 ounce) can premade croissants (I used Pillsbury low-fat crescents)
Cookie Butter (I used Speculous Cookie Butter from Trader Joes)

1. Preheat oven to 375 degrees.
2. Unroll dough and separate into 8 triangles.
3. Spread a spoonful of cookie butter on top of each triangle and roll up, starting the the wide end.
4. Repeat the process for the remaining dough triangles and arrange on a ungreased baking sheet.
5. Combine one tablespoon each of cinnamon and sugar in a small bowl and sprinkle evenly over the tops of each roll.
6. Bake at 375 for 11 minutes, or until golden brown, and serve warm.

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