CRESCENT STAR RECIPES

Steps:

• Heat oven to 350°F. Line large cookie sheet with cooking parchment paper; sprinkle lightly with flour. In small bowl, mix 1/3 cup granulated sugar and the cinnamon until blended. In another small bowl, mix 4 oz cream cheese, 2 tablespoons granulated sugar and the vanilla with spoon until well blended.
• On cookie sheet, unroll first can of crescent dough. Press or roll dough into 12x11-inch rectangle. Place 10-inch round dinner plate or cardboard circle on top of dough rectangle. Using pizza cutter or sharp knife, cut away excess dough, and reserve for another use.
• Brush surface of dough circle with 1 tablespoon of the melted butter. Sprinkle 2 tablespoons of the sugar-cinnamon mixture on top of dough circle. Sprinkle 2 tablespoons of the nuts on top; press in lightly. Place another piece of cooking parchment paper on work surface; lightly sprinkle with flour, then unroll second can of crescent dough on parchment. Repeat steps to cut out another 10-inch circle, and quickly transfer on top of sugar layer.
• Gently spread cream cheese mixture on top of dough circle. Lightly flour parchment paper, and unroll third can of crescent dough. Repeat steps to cut out another 10-inch circle, and quickly transfer on top.
• Brush with 1 tablespoon of the melted butter, and sprinkle 2 tablespoons sugar-cinnamon mixture on top of third dough circle. Sprinkle remaining nuts over top. Lightly flour parchment paper, and unroll fourth can of crescent dough. Repeat steps to cut out another 10-inch circle, and quickly transfer on top of sugar-cinnamon mixture. Brush top with remaining butter, and sprinkle with remaining sugar-cinnamon mixture.
• Place a glass or small jar with 2 1/2 to 3-inch opening in center of dough circle stack. Leaving center intact, use sharp knife to cut layered dough into quarters (12 o’clock, 3 o’clock, 6 o’clock and 9 o’clock). Divide each quarter into 4 equal parts, creating 16 total sections. Remove glass from center of dough.
• To twist, take two sections of dough (side-by-side), and slightly pull and twist each section in the opposite direction of each other. Repeat for all 16 sections of dough.
• Bake 27 to 30 minutes or until deep golden brown and baked through. Cool 5 minutes on cookie sheet. Use spatula to carefully help slide from parchment to serving platter, loosening edges with spatula first, if needed. In small bowl, mix Cream Cheese Dipping Sauce ingredients until well blended. If too thick to dip, add additional drops of milk. Serve with bread.

Steps:

• 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. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1 1/2 hours).
• Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
• 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.