Click on the “PDF” then simply hover over any image or text you don’t need until it highlights, and delete it. Hope this helps 🙂

Thanks!!

Add the cinnamon mixture after it’s done baking, use regular granulated sugar, don’t cover while baking, and no it does not get grainy after baking.

Puffed Pastry works well too

Hi Jenny, You asked this over 6 months ago, but… Pillsbury crescent rolls aren’t as layered as a croissant would be expected to be — it’s more just thin bits of prepared soft yeast dough that you roll into a crescent shape. It’s a little sweeter (and thinner) than regular Pillsbury canned biscuits. It doesn’t have all of the buttery layers that make a croissant a croissant. There are various copycat recipes if you want to try to make your own, or you could try puff pastry (although puff pastry isn’t an exact match, it COULD work, depending on the recipe).

What are the measurements for the ingredients please? Tq

How do you make crescent rolls?
Dissolve yeast in warm water.
Stir in sugar, salt, eggs, butter, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. …
Punch down dough. Divide in half. …
Bake at 400 degrees F (205 degrees C) for 12-15 minute or until golden brown. Brush tops with butter when they come out of the oven.

We don’t have cresent rolls in Australia, what kind of pastry is it please??