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I love early mornings.

Wait. Let me rephrase that.

I love non-rushed-ease-into-the-day-kind-of-mornings. You know the kind where the sunlight gently filters through the bedroom window waking you up from a glorious dream that ended with you making out with Ryan Gosling. The kind where you roll out of bed, put on your slippers, stroll downstairs, and a hot pot of freshly brewed Starbucks coffee is waiting. The kind where you sip on said cup of hot joe and no one says a peep to you. I love those kind of early mornings.

The truth?

Those mornings are few and far between. It’s quite the tragedy really. My mornings are usually spent in a foggy, fire-drill haze. The alarm goes off. Snooze is hit at least 27 times. Then suddenly, the hubs and I realize we are late! We’re late, we’re late, we’re late, we’re late, we are late!!! I’m not exactly sure what happens in the next 19 minutes, but somehow, breakfast is made, lunches are fixed, freshly brewed coffee is poured, and getting dressed for the day is completed. The hubs and I really should be in the magic industry.”TA-da!”

Even though I love a good magic show, there are no illusions when it comes to making these sugary blackberry crescents. These little breakfast beauties are straight forward, fire-drill approved pastries. I did cheat and purchased some flaky, buttery dough from Sir Pillsbury because let’s face it, yours truly has a black yeast thumb. So, if you want to make your own dough, more super baking power to you!

All you have to do is spread the cream cheese on the dough, top it with the blackberry jam, get your roll on, and then sprinkle the cinnamon sugar on top. I’ll pause while you do the Pillsbury shake. Oh. It’s a thing.

If you need a little pick me up in the morning while you are escaping down the fire pole, make a batch of these sugary crescents.

Blackberry Crescents with Cinnamon Sugar


2 packages store bought crescent roll dough
1/3 cup plain cream cheese, room temperature
1/3 cup blackberry jam
1 tablespoon cinnamon
1 tablespoon granulated sugar
1 tablespoon unsalted butter, melted


Preheat oven to 375 degrees.

Open crescent roll package and separate dough into 8 triangles. Spread a teaspoon of cream cheese onto each triangle. Then spread about a teaspoon of blackberry jam onto each triangle. Roll each triangle into a crescent form. Brush each top with melted butter and garnish with cinnamon and sugar. Place crescents onto a baking sheet. Repeat with second package. Bake for about 10 to 13 minutes or until golden brown!

recipe adapted from the Roder Family Cookbook

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