Ingredients Jump to Instructions ↓

  1. 1 package (8-ounce) Cream Cheese, softened

  2. 1/4 cup light brown sugar, packed

  3. 7 Tablespoons honey, (divided use)

  4. 1/3 cup chopped dates

  5. 7 Tablespoons pecans, finely chopped (divided use)

  6. 1 Tablespoon grated orange zest (divided use)

  7. 2 cans (8-ounce) refrigerated crescent rolls

  8. 2 Tablespoons unsalted butter, softened

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F. Line a baking sheet(s) with parchment paper or a baking mat. Using electric mixer, blend the cream cheese, the brown sugar and 5 Tablespoons of honey until smooth. Stir in the dates, 5 Tablespoons of pecans and 2 teaspoons of the orange zest. Set aside. Separate the crescent rolls into 16 triangles. Spread a generous tablespoon of cream cheese mixture over dough. Starting at the shortest side of each triangle, roll up to opposite point. Place the rolls, point down, on prepared baking sheet(s). Form each roll into an S-shape. Bake until rolls are golden brown, about 18-23 minutes. Remove from oven, transfer baking sheet to a rack, brush each roll with glaze and sprinkle with remaining pecans. Serve warm or at room temperature. For glaze: In a small bowl combine the butter, 2 Tablespoons honey and 1 teaspoon orange zest.


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