Quick, it’s almost St. Patrick’s Day. Gather up some crescent rolls, cream cheese and confectioners’ sugar.
Oh, and let me introduce you to my little friend … Baileys Original Irish Cream.
Have I captured your interest? I thought so.
This is a quick recipe guaranteed to elicit squeals of delight from anyone over the age of 21. (I think you will agree. Hearing adults squeal in delight is worth waiting for).
The recipe using Bailey’s Original Irish Cream is only to be consumed by people over the age of 21. Once again, my recipe…my rules……
Good news. You can use Bailey’s Coffee Creamer and get similar results!!!
While this looks like a paid advertisement for Kraft (Philadelphia Cream Cheese), General Mills (Pillsbury Crescent Rolls), Diageo (Baileys) and the Domino Sugar Company (guess which product belongs to the Domino Sugar Company), none of these companies know or care that I am making luscious breakfast rolls with their products. It’s just that sometimes you really have to use name brands. This is one of those times. Really. Trust me on this.
The glass full of ice….. in case you want a little libation while you are cooking.
Baileys Crescent Rolls
Crescent Roll and Filling:
- 1 can Refrigerated Crescent Rolls
- 4 oz. Cream Cheese (softened)
- 1/2 cup Confectioners' Sugar
- 1/4 cup Baileys Original Irish Cream OR non alcoholic Baileys Irish Cream
- 1/4 Cup Baileys Original Irish Cream OR non alcoholic Baileys Irish Cream
- 1 Cup Confectioners' Sugar
- Mix cream cheese and Irish Cream until well blended.
- Mix in 1/2 cup confectioners' sugar. Mix until blended.
- Unroll crescent rolls and separate into triangles.
- Spread cream cheese mixture on each triangle. just to the edge of the dough.
- See the little slit in the top of the triangle? It helps your croissant take shape when you roll the dough.
- Roll triangle into croissant roll shape.
- Bake as directed on package.
- When your Croissants are a beautiful golden brown, let them cool for a bit before adding the glaze.
- Mix glaze ingredients well and put into decorator bag or a zip lock bag with a small tip cut into the side.
- Drizzle the glaze over baked croissants.