Ingredients
• 1 (8 oz) tube refrigerated crescent dough (8 triangles)
• 3 tbsp unsalted butter, melted
• ¼ cup honey (divided: 2 tbsp for filling, 2 tbsp for glaze)
• 2 tbsp coconut sugar or brown sugar
• 1 tsp ground cinnamon
• Pinch of sea salt
• For glaze: ¼ cup powdered sugar + 1–2 tsp milk (or cream)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- In a small bowl, mix coconut sugar, cinnamon, and salt.
- Unroll crescent dough without separating triangles—press seams together to form a rectangle.
- Brush evenly with melted butter. Drizzle with 2 tbsp honey, then sprinkle cinnamon-sugar mixture over top.
- Starting from a short side, tightly roll into a log. Slice into 8 even pinwheels. Place cut-side up on sheet.
- Bake 12–14 mins until golden and puffed. Cool 5 mins.
- Whisk powdered sugar, remaining 2 tbsp honey, and milk to make glaze. Drizzle over warm roll-ups.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 13 mins, Total Time: 23 mins, Servings: 8
Calories: 145, Net Carbs: 18g, Fats: 7g, Protein: 2g
(For lower-sugar option: use sugar-free powdered erythritol blend + monk fruit syrup in place of honey/sugar — net carbs drop to ~5g/serving)