Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Unroll the crescent dough into four rectangles, pressing the diagonal perforations to seal them.
- In a small bowl, mix together the light brown sugar, ground cinnamon, and chopped pecans.
- Brush the melted butter over the surface of each dough rectangle. Sprinkle the cinnamon-pecan mixture evenly over the top.
- Fold each rectangle in half lengthwise. Slice each folded rectangle into 4-5 strips.
- Twist each strip several times and place on the prepared baking sheet. Bake for 12-15 minutes, or until golden brown.
- While the twists are baking, whisk together the powdered sugar, maple syrup, milk, and vanilla extract until smooth.
- Let the twists cool for a few minutes before drizzling with the maple glaze. Serve warm.
Notes
Toast the Pecans: For a richer flavor, toast the pecans in a dry skillet over medium heat for 3-5 minutes before chopping them.
Use Pure Maple Syrup: Avoid pancake syrup for the best, most authentic flavor.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days.
Use Pure Maple Syrup: Avoid pancake syrup for the best, most authentic flavor.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days.
