Scuffles

Full disclosure: I don’t make these! I am not much of a baker, I’m more of a cooker, and these might be a bit too fiddly for my baking skills. However, I wanted to share, as my toddler LOVES them…and who doesn’t love cinnamon-sugar crescent rolls?! I love them, too. Everybody does.



Dissolve 1 tsp white sugar in ¼ C warm water. Add 1 Tbsp yeast (or 1 package of yeast in an envelope). Let rise for 10 minutes in cup covered with a tea towel.

Mix together:

  • 3 C flour
  • 3 Tbsp white sugar
  • ½ tsp salt
  • 1 C butter

Mix together and then add to the above:

  • ½ C milk
  • ½ tsp vanilla
  • 2 eggs
  • yeast mixture

Knead until soft. Place in covered bowl in fridge overnight.

Next day, divide dough into 8 parts or balls of dough to roll out. Roll out as though rolling pie crush, but roll over top of 1 C white sugar and 2 Tbsp cinnamon instead of flour.

Cut down into 8 wedges. Roll up starting at wide end and shape into crescents.

Cook for 15 minutes at 300° F. Makes about six dozen!!

Do not leave on cookie sheet for very long, as the sugar sticks. You may need to wash and dry your cookie sheets in between.