Quick, easy, and absolutely delicious, these Maple Praline Crescent Knots will become your go-to if you’re in the mood for a sweet treat. They’re also perfect as a breakfast snack with a cup of coffee!
Anyone else ever feel like you just need “something sweet” during the day but you don’t feel like spending forever in the kitchen baking? Well… let me introduce these amazing Maple Praline Crescent Twists! As you guys know, I’m all about making easy recipes that taste the bomb with ingredients that you can easily find in your local grocery store. All you’ll need for this recipe is a couple of rolls of crescent dough sheets, butter, spices, pecans, vanilla and maple extract and that’s pretty much it.
WHY YOU’LL LOVE THIS RECIPE
- This recipe is very easy to make using store bought crescent roll dough sheets.
- The Maple Praline filling tastes amazing in every single bite! They are full of all of your favorite fall spices.
- Lets not forget about the maple icing, it’s so yummy and is a must with these knots, the added maple brings all of the flavors together! Drizzled on top of the knots when they are warm, so it literally melts all over.
FAQS
WHAT IS PRALINE?
Praline is generally known as a mixture made of nuts, sugar and cream. In this recipe, praline is made into a buttery, sugary, spiced filling that is loaded with pecans. I actually skipped the cream for this recipe.
HOW DO I STORE THIS RECIPE?
You can store these Maple Praline Crescent Twist in an airtight container on the counter or fridge for up to 3-4 days.
CAN I FREEZE THESE PRALINE KNOTS?
Absolutely, you will need to make sure they are cooled completely and place them in a freezer-safe ziploc bag or an airtight, freezer-safe container. If you decide to use the freezer bag, be sure to remove as much air as possible without squishing your knots before sealing. You can freeze the knots for up to 2 months! When you’re ready to eat them again, just allow them to thaw out overnight in the refrigerator, then warm them up in the microwave or oven when ready. I just recommended freezing them prior to adding the cream cheese icing on top because the icing won’t hold up well frozen.
CAN I REHEAT THESE KNOTS?
Yes! It can be heated in the oven at 325 degrees for about 7-10 minutes. You can also reheat in the air fryer.
MORE SWEET RECIPES!
- Caramel Apple Cider Cookies
- Easy Brownie Cookies
- Small Batch Chocolate Chip Cookies
- Holiday Cake Batter Cookies
- Toffee Chocolate Chip Cookies
Questions about these Maple Praline Crescent Knots? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Maple Praline Crescent Knots
Ingredients
For the Maple Praline Knots
- 3 Cans Refrigerated Pillsbury Crescent Rolls
- 1 Cup Chopped Pecans
- 3 Tablespoons Brown Sugar
- 1 Teaspoon Ground Cinnamon + More to sprinkle on top of the pecan mixture
- 1 Stick Melted Butter
- 1 Tablespoon Maple Extract
- ½ Teaspoon Vanilla Extract
- Non-Stick Cooking Spray
For the Maple Icing
- 2 Ounces Cream Cheese, Room Temperature
- 1 Cup Powdered Sugar
- 1 Tablespoon Vanilla Extract
- 1 Tablespoon Maple Extract
- 3 Tablespoons Whole Milk
Instructions
- Preheat the oven to 350°F and line 2 large baking sheets with parchment paper and spray with non-stick cooking spray.
- Mix all of the icing ingredients together until combined and smooth. Taste test and adjust maple extract, powdered sugar or vanilla as needed. Set aside.
- In a medium microwave safe bowl, melt the butter. Set aside.
- In another bowl, combine the pecans, cinnamon, brown sugar, maple, and vanilla extract. Set aside.
- On a flat surface, like a cutting board, unroll the crescent sheets one at a time. This will prevent sticking. Using a pastry brush, brush some of the melted butter and sprinkle with ground cinnamon only on half of the sheet. Top with some of the pecan mixture.
- Fold the side that doesn’t have any of the pecan mixture on top of the side that does then press around the edges to seal.
- Using a pizza roller or sharp knife, cut the pastry into strips. Twist the strips, then roll into spiral knots.
- Place each knot onto the baking sheet, about 2 inches apart (they will spread / puff up). Brush the tops with a little melted butter if you’d like then bake for about 10-12 minutes or until the tops are nice and golden.
- Top with additional chopped pecans then drizzle the maple icing on top. Enjoy!
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