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Churro Crescent Rolls

Yield: 8 servings
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Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes

Ingredients

  • 1 can reduced-fat crescent rolls
  • 2 tablespoons granulated Splenda
  • 1/2 teaspoon cinnamon

Instructions

  • Preheat oven to 375°F and prepare your baking sheet by lining it with parchment paper or a non-stick baking mat.
  • Add granulated Splenda and cinnamon to a small bowl. Stir to combine the ingredients.
  • Unroll the can of reduced-fat crescent rolls and separate them into individual triangles. I used a sharp knife to cut along the perforated lines.
  • Sprinkle the cinnamon mixture onto the crescent rolls.
  • Starting at the wide end of each triangle, roll them up tightly toward the pointed end, forming a crescent shape.
  • Arrange the rolled crescent rolls evenly on the prepared baking sheet. Lightly spray the tops with cooking spray and sprinkle on more of the cinnamon mixture.
  • Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the crescent rolls are golden brown and flaky.
  • Remove the baking sheet from the oven and let the churros cool slightly on a wire rack.