I have fallen into a deep love with Pinterest. Aside from the fact that I get tons of hits from there (thank you to people who pin my recipes, I REALLY appreciate it!) to the fact that I am exposed to lots of new recipes, it’s a favorite site of mine. When I saw these I knew I needed to make them for John. John loves anything with cinnamon and sugar, especially if a crescent roll is involved. Boy was I right, he was so obsessed with these he ate half the batch in one morning. I have to agree with him though, they are so good. They taste like a crumb cake but require a fraction of the effort and seriously no skill.
On a somewhat unrelated note, the original name for these is “sugar crumb crispy” but I felt like it was missing a word. It sounded like a bunch of describing words but no object of description. The title also made me think of this school lunch they serve where I teach: crunchy cheese squares. Descriptive, but I still have no idea what a “crunchy cheese square” is except that it’s presumably crunchy, cheesy, and square shaped. I’m not sure why those things came to mind but the whole time I was making these I was trying to envision a “crunchy cheese square” and decided to rename this recipe something that wouldn’t leave you confused based on it’s title!
Source: Adapted from Chef In Training
1 roll of crescent rolls, divided into 8 triangles
1/4 cup cold butter
1/4 cup sugar
1/4 cup brown sugar
1/2 cup flour
1/2 tsp. cinnamon
1/2 cup powdered sugar
2-3 tbsp. water
1- Preheat the oven to 400. Lay the crescent rolls out on a silpat or wax paper covered cookie sheet.
2- In a bowl combine the sugars, flour, and cinnamon. Cut the butter into the mixture until a crumb forms (it’s ok if it is not all crumby, mine was partially crumby and partially just a sugar mixture).
3- Sprinkle the crumb topping over the crescents. (I only used about 3/4 of the crumb topping- it made a lot and I didn’t need it all).
4- Bake for 8-12 minutes, until golden. Allow to cool, then slice in half (unless you want to leave them large).
5- Assemble the glaze by combining the two ingredients. Add more water if you want it runnier or less if you want it thicker. Drizzle over the bars.