By Chef Alli

Orange Breakfast Crescents




8 oz. cream cheese, softened (may use one-third less fat cream cheese, if desired)
1/3 cup granulated sugar
½ tsp. almond extract
1 tsp. fresh orange zest
2 rolls of 8-count crescent roll dough


½ cup powdered sugar
1 tsp. fresh orange zest
1 Tbsp. melted butter
⅛ tsp. almond extract
2-3 tsp. orange juice


I discovered this recipe in a Gooseberry Patch cookbook long ago and it’s a favorite of my husband’s. When I’m in a hurry, I often leave the crescent roll dough in a sheet, pressing the seams closed. Spread the dough with the cream cheese filling and then roll up cinnamon-roll style and slice. Bake as directed below for the crescents. They are especially delicious right from the oven.

Preheat oven to 350 degrees F. In a small mixing bowl, combine cream cheese, sugar, almond extract and orange zest until smooth. Unroll dough and separate into triangles. Divide prepared cream cheese between the 16 triangles, leaving a 1/8” border. Roll each filled triangle up, starting at the wide bottom; place each crescent onto a greased baking sheet. Bake crescents for 15-17 minutes or until golden brown.

While rolls are baking, combine all glaze ingredients in a small bowl until smooth, adding orange juice a bit at a time, as needed.

Remove crescents from oven and immediately drizzle with glaze. Serve warm.

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  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to