Cinnamon Crescents

You'll only have to wait patiently 18-20 minutes - enjoy the tempting aroma of these cinnamon/brown sugar crescent cookies to come out of the oven. Fun to roll even better to eat, These freeze very well, so are perfect to take out for last minute guests.

• Ready In: 20 mins
• Yields: 48 crescents

Ingredients

• DOUGH

• 3⁄4 cup butter, softened
• 1 (300 ml) can  eagle brand sweetened condensed milk (regular or low-fat)
• 2  eggs
• 1  tablespoon vanilla extract
• 3 1⁄2 cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt

• FILLING

• 1  cup brown sugar, packed
• 1  teaspoon cinnamon
• 1⁄3 cup butter, melted

Directions

1. Cream butter and sweetened condensed milk until well combined. Add eggs and vanilla. Beat until smooth.
2. Mix in remaining dry ingredients and beat until dough comes together. Divide dough into 4 balls and wrap each in plastic wrap. Refrigerate for 30 minutes.
3. Preheat oven to 350°F Grease or line a baking sheet with parchment paper.
4. Roll each ball into a 10-inch circle. Brush each circle with 1/4 cup of the filling mixture.
5. Cut each circle into 12 wedges. Roll each wedge from the wide end. Place on prepared baking sheet.
6. Bake in preheated oven 18-20 minutes or until lightly browned.