Yes, I said quick. Really quick. Is 30 minutes from start to finish quick enough for you? The secret is refrigerated crescent dough, which I hardly ever buy, but sometimes it just fits the bill perfectly. I salvaged my self respect by using really good jam, my homemade vanilla bean pluot jam from yesterday.
The jam is tart, so it balances the sticky sweetness of these rolls. I’s bright flavor and chunks of fresh fruit make you (almost) forget that you’ve used packaged dough.
- Spray the bottom of a pie plate (or cake pan) with cooking oil and line it with a round of parchment paper.
- Unroll the crescent dough onto a piece of parchment paper on a baking sheet. Lightly pinch together the dividing lines. Gently straighten the dough into a rectangle if it is askew.
- Spread an even layer of jam across the entire surface of the dough.
- Starting at one end, carefully roll up the dough into a log.
- At this point I put the whole tray in the freezer for 5 to 10 minutes to firm up and make cutting easier. This step is optional.
- Use a sharp, serrated knife to gently cut the log into 6 slices. Arrange them in the pie plate, with one in the center and the others around it.
- Bake for about 20-25 minutes, until the rolls are golden brown.
- Cool slightly before frosting.
- Make the frosting by mixing the confectioner’s sugar, vanilla bean paste, and just enough cream to make a spreadable consistency. It should be somewhat thick because the heat of the rolls will cause it to melt down.
- Spread it on the warm rolls.
- Eat asap!
Notes: Work with cold dough, don’t let it sit out on the counter before you use it or it will get sticky. Eat the rolls right after making, refrigerated dough does not keep very well, and it is best hot out of the oven.
If you make any homemade jam this summer, reward yourself with a batch of these. I can just imagine them with strawberry, blueberry, blackberry, peach…
So what do you think, is it a sin to use pre-packaged dough?
One year ago today—
