I thought I'd share this elegant twist on a classic brunch treat. Cinnamon Roses are light, sweet, and perfect for summer!
You will need:
Store-bought crescent roll dough (I used Pillsbury)
Cranberry-pomegranate juice (or blueberry-pomegranate juice, or just plain old pomegranate juice)
Powdered sugar (confectioner's sugar)
1. Preheat your oven to 375 degrees. Unroll dough, separating down the middle perforation into two rectangles. Sprinkle with cinnamon sugar.
2. Roll the two rectangles up as so.
3. Using a serrated knife, cut slices about 3/4 inch in thickness and lay them on their side.
4. Pinch the bottom of each roll with your fingers until it's completely closed up. This will cause the center part of the "rose" to pop up a bit. Make sure that all the layers still stay relatively close together and that the center isn't sticking out too much, because this will cause your roses to unravel during baking!
5. Your roses should look something like this. Stick them in the oven and get ready to make the glaze! (Follow the baking instructions on the dough package. I found that while the instructions called for 13 minutes baking time, these only needed about 10. Be sure to check on them!)
6. Pour about a half cup of powdered sugar into a small bowl. Don't worry if your measurements aren't exact, because all you need to do is add the juice until the glaze is the perfect consistency! Start by adding a tablespoon of juice, and continue adding teaspoons, stirring as you go until the glaze is thin enough to be drizzled. I found that I needed about one and a half tablespoons.
(If you'd like a brighter, more festive glaze, add one drop of red food colouring to the mix!)
7. Drizzle your roses with the glaze and serve warm! :)