Sugar Crescent Rolls

Sugar Crescent Rolls
Well, I haven’t been around this week, mostly because I was over here:

…and decidedly not cooking my own food. There were pina coladas, ice cream, sun, ocean breeze and “Game of Thrones” on Kindle. Life was about as good as life gets, mostly because I had no cell phone reception. But eventually I had to fly back to reality: Chicago winter, work, school, dentist accidentally numbing my eye instead of tooth (oh, I’m NOT kidding!), and my happiness plummeted about 90% from one day to the next.

What I’m trying to say is that, by Tuesday night, I needed sugar. Straight up sugar. Thank goodness I had just received a package from my mom with warm flannel PJs and sugary crescent rolls baked by grandma… and I could finally see the light at the end of tunnel again; things just might get better again. The cold winter is still out there, I still had to go to work today, my eyelid is fully functional, but now I’m warm again and I’ve got sugar flowing in my blood stream: life is back to good!

Now, let’s chat about these crescent rolls: they’re a very common Romanian dessert that’s been in both sides of my family for as long as I remember. I’m pretty sure they were present at every birthday party, every Christmas and Easter and every celebration in between. They’re easy to make and even easier to eat way more than is calorically acceptable. You can fill them with whatever you want, but grandma wanted me to tell you that Nutella is best! These rolls are flaky and buttery, filled with your choice of sugary jam, and then rolled around in powdered sugar at the end. Yes!

Sugar Crescent Rolls
Yields 64
78 calories
10 g
10 g
4 g
1 g
2 g
23 g
7 g
4 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 78
Calories from Fat 34
% Daily Value *
Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 10mg
Sodium 7mg
Total Carbohydrates 10g
Dietary Fiber 0g
Sugars 4g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 400 grams flour
  2. 400 grams sour cream, full fat
  3. 200 grams butter, softened at room temperature
  4. 1 cup of jam or Nutella for filling
  5. 1 cup of powdered sugar
  1. Make the dough about a day ahead, as it needs to rest overnight. Mix the flour, sour cream and buter. Knead until it all comes together into a soft dough; you may need extra flour depending on the consistency of your sour cream, but I recommend using the thick, full fat kind. Shape the dough into a ball and wrap in plastic wrap. Store in the fridge overnight, chilling and resting the dough.
  2. The next day, divide the ball of dough into 8 equal pieces. We're going to divide each piece of dough into another 8 pieces, for a total of 64 crescent rolls. Dust flour on your working surface and roll out one of the 8 dough pieces into a thin circle (set aside the other 7 pieces of dough, preferably keeping them cool in the fridge as you work your way through them).
  3. Cut the circle into 8 slices, like a pizza; you should have 8 triangles of dough. Add about a teaspoon of jam or Nutella to the wide end of the triangle and roll it up, forming a crescent roll. Repeat with the rest of the triangles.
  4. Roll out the other 7 pieces of dough and slice each one into 8 triangles; you should eventually end up with 64 rolls. You may need more or less than the cup of jam or Nutella, depending on how sweet you want them. It's best not to overfill them, because the filling will flow out of the roll and burn. It's also best to pick out a really thick jam, and that also helps in case you have overflow problems.
  5. Place your rolls on 2 lined baking sheets. Bake at 350F for about 40 minutes, until they start turning a light golden brown and are fully cooked through. Watch them, so they don't burn.
  6. As soon as they come out of the oven, piping hot, toss them around in powdered sugar. Store in an air-tight container at room temperature for a couple of weeks. You can also freeze them, but after they are thawed out, roll them again in powdered sugar.
A Kitchen Odyssey