Cappuccino Crescent

Serve with steaming mugs of coffee!

Cappuccino Crescent


8 to 10 servings



Prep Time


Bake Time

35 minutes

Rise Time

2-1/2 hours

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  • Dough
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 1/4 cup warm water (100° to 110°F)
  • 1/2 cup warm milk (100° to 110°F) 1/4
  • 3/4 teaspoon salt
  • 1/4 cup butter-flavored shortening
  • 1 egg
  • 2-1/2 to 3-1/2 cups all-purpose flour
  • Filling
  • 2 tablespoons butter, softened
  • 2 tablespoons instant cappuccino mix
  • 1/2 cup cappuccino chips
  • Icing
  • 1 cup powdered sugar
  • 2 tablespoons milk


  1. Combine warm water and yeast in a large mixing bowl. Let stand 5 minutes. Stir in milk, sugar, salt, shortening and egg. Add 1-1/2 cups flour; stir until smooth. Add enough remaining flour gradually to form soft dough.
  2. Turn dough out on well-floured surface and knead until elastic, about 6 to 8 minutes. Shape into ball and place in a greased bowl, turning once to coat. Cover and let rise about 2 hours in warm, draft-free area until dough doubles in size.
  3. Punch dough down and roll into 15 x 10-inch rectangle. Spread butter over dough. Sprinkle with cappuccino mix and chips. Roll up jelly roll style. Place on greased baking pan. Form a crescent. Make partial slits in dough from the center out.
  4. Cover and let rise for 30 minutes while oven preheats to 350°F. Bake for 35 minutes.
  5. Mix powdered sugar and milk. Drizzle over warm crescent.

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