Citrus Crescent Rolls

On Board Blur

Earlier this year, I spent about 3 days in Paris.  I made about 3-5 stops everyday to pick up a “snack” to make up for the short time I had.  I made sure I ate all the baked goods, crepes possible and loved every bite.

As usual I gravitated towards all the savory crepes, but everywhere I went I noticed that all the locals were ordering lemon and sugar crepes.  It’s like their go to donut …haha.  As soon as I tasted one I knew why… it is oh so delicious and such simple flavors!

In pan

I took those flavors and came up with a easy to make recipe.  As a city gal, I hardly have any time to make crepes (that’s my excuse for delaying on learning how to make crepes :/ ).  This is a semi homemade recipe which is perfect for brunch or as a snack.  It also stays fresh for a few days.

Close UP


  • 2 cans (8 oz each) refrigerated crescent rolls
  • 1/2 cup granulated sugar
  • 3 heaping tsp citrus zest, (1 lemon & 1 large orange)
  • Butter to grease the pan


  • Pre-heat oven to 375 degrees.
  • Grease a muffin pan with butter.
  • Mix the zest and sugar in a bowl and set aside.
  • Roll out the crescent dough and sprinkle the zest/sugar mixture.
  • Starting on the long side of rectangle, roll up to make a log; pinch edge to seal.  Cut off the edges (about 1/4 inch) then cut into 3 even pieces.  Do the same with the other can of dough.
  • Place the pieces in greased muffing pan and bake for about 18-20 minutes, until golden brown.
  • Serve warm or at room temperature.  It taste great with some butter.


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