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Cappuccino Crescent

  • Intermediate
  • 8 to 10 servings
  • 2 hr
Baking Success Or Baking Mess


1 (2-1/4 tsp.) envelope Fleischmann's® Traditional Yeast
1/4 cup warm water (100° to 110°F)
1/2 cup warm milk (100° to 110°F) 1/4 cup sugar
3/4 teaspoon salt
1/4 cup butter-flavored shortening
1 egg
2-1/2 to 3-1/2 cups all-purpose flour
2 tablespoons butter, softened
2 tablespoons instant cappuccino mix
1/2 cup cappuccino chips
1 cup powdered sugar
2 tablespoons milk


Combine warm water and yeast in a large mixing bowl. Let stand 5 minutes. Stir in milk, sugar, salt, shortening and egg. Add 1-1/2 cups flour; stir until smooth. Add enough remaining flour gradually to form soft dough.

Turn dough out on well-floured surface and knead until elastic, about 6 to 8 minutes. Shape into ball and place in a greased bowl, turning once to coat. Cover and let rise about 2 hours in warm, draft-free area until dough doubles in size.

Punch dough down and roll into 15 x 10-inch rectangle. Spread butter over dough. Sprinkle with cappuccino mix and chips. Roll up jelly roll style. Place on greased baking pan. Form a crescent. Make partial slits in dough from the center out.

Cover and let rise for 30 minutes while oven preheats to 350°F. Bake for 35 minutes.

Mix powdered sugar and milk. Drizzle over warm crescent.

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