As a result of the Bake-Off winning recipes, crescent rolls became a star. Surely you must have gotten swept up in what I term the "crescent craze." In 1969, Edna Walker from Minnesota won the grand prize for her Magic Marshmallow Crescent Puffs. The recipe was especially momentous because it was the first winning Bake-Off recipe to use a refrigerated dough product. Following the contest, so many people flocked to their grocery stores to buy Pillsbury crescent rolls that stores actually ran out!
Remember there were recipes in every category imaginable using the crescent roll. In the 70's and 80's and into the early 90's the crescent roll was often the star recipe at gatherings as we exchanged our own innovative ways to use the crescent roll. I made rings, twists, rolls, bundles, braids, roll ups and the list goes on and on.
The only required ingredient in the early contests was Pillsbury's BEST Flour. But as time passed over the decades my interest waned in the Bake-Off cookbooks. For me the winning recipes became too product specific, fewer ingredients and overall seemed lacking in creativity and flavor.
Fast forward to 20198 the winning recipes were published and I just had to try this one.
2 oz (from 8-oz package) cream cheese, softened
2 tablespoons powdered sugar
2 tablespoons butter, melted
5 tablespoons all-purpose flour
1/4 cup granulated sugar
1 can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing (8 rolls)
3 tablespoons cherry preserves or jam
1 large egg
1 teaspoon water
- Heat oven to 375 degrees and spray 8 regular-size muffin cups with cooking spray or use cupcake liners.
- In small bowl, stir cream cheese and powdered sugar until smooth. If needed add a drizzle of milk and set mixture aside.
- Separate dough into 8 rolls. Place remaining 1 tablespoon flour off to the side, on work surface. Dip cinnamon-coated side of each roll into flour; shake off excess. With cinnamon side up, press each roll into 3 1/2-inch round.
- Spoon 1 teaspoon of the cream cheese mixture in center of each roll; top with 1 rounded teaspoon of the preserves. Bring edges of each roll up over filling; pinch edges tightly to seal. Place rolls, pinched side down, in muffin cups. Cooking tip: I rolled them into a ball and put in muffin tin.
- In small bowl, beat egg and water with fork. Brush egg mixture over top of each roll.
- In another small bowl, using fork or pastry blender, mix melted butter, 4 tablespoons of the flour and the granulated sugar until mixture looks like coarse crumbs.
- Sprinkle 1 rounded tablespoon of the crumb topping on each roll; slightly press into dough.
- Bake 16 to 18 minutes or until golden brown. Cool in pan 5 minutes. Remove cake bombs from pan; place on cooling rack.
- Place icing from can into 1-quart resealable food-storage plastic bag; cut small hole in bottom corner of bag. Squeeze bag to drizzle icing over cake bombs. Let stand 5 minutes. Serve warm. Cooking tip: heat in microwave icing container and pour over cake bombs.