This is a quick and easy recipe for Cinnamon Roll Crescent Rolls that take less than 25 minutes to make, from start to finish. A buttery, brown sugar and cinnamon filling is rolled into flaky pastry dough and baked to perfection, then drizzled with a sweet icing glaze.
The famously versatile and convenient refrigerated crescent roll dough has done it again folks! This dough can be used all kinds of ways and even substituted for other types of dough. Personally, I get a little bit intimidated when it comes to making dough from scratch because you have to use yeast and then you have to knead and let the dough rest, etcetera, etcetera… so this little tube of dough saves me a lot of time. Plus, the crescent rolls were on sale (again) so you know I had to get them. I can’t resist a sale.
I’ve made canned crescent rolls many times before because they’re so convenient and there’s a lot more that you can make with them than just plain crescent rolls.
Have you ever thought to yourself or wondered what to do with crescent rolls? Or what to put in them? Or what to make crescent rolls with? Personally, I’m not a huge fan of them plain so whenever I make them I try to spice it up by adding other ingredients.
Today, I thought I’d go back to an old favorite; Cinnamon Crescent Rolls with icing!
I’ve had this crescent roll recipe idea for a long time. I actually used to make these years ago but it was much simpler. I used to mix a little brown sugar and cinnamon together and put it inside the rolls and that would be it. So I thought I would go all out this time and jazz it up a little bit more.
In this post I’m going to show you a really easy and delicious way to use Pillsbury crescent rolls. And if you’ve never tried crescent rolls with cinnamon before you are in for a treat!
For this recipe you’ve got a filling that consists of butter, brown sugar, and cinnamon that is spread on the inside of the crescent rolls. The filling won’t seem like a lot but trust me, it’s enough! Any more and it just leaks right out the rolls.
Then, you roll them up and bake them, and then you drizzle them with a simple sweet glaze.
It tastes just as good as it sounds and just as easy too.
And the best part is you can have them for breakfast or dessert!
You’re probably wondering; why not just make cinnamon rolls? I would love to make cinnamon rolls instead but that is a lot of work and it’s time consuming too. These crescent rolls are a great alternative because they have the flavor of cinnamon rolls, but they’re much cheaper, require no yeast, and they’re way easier to make.
If you already know how to make Pillsbury crescent rolls this recipe is going to be so easy for you because it’s basically the same concept with just a few added ingredients. If you haven’t made them before, don’t worry. This recipe is basically foolproof.
How to make Cinnamon Roll Crescent Rolls
{Full recipe at the bottom of the page}
- Preheat oven to 350°F. Line a baking sheet with parchment paper or foil.
- Make the filling.
- Unwrap and separate the crescent roll dough.
- Spread the filling onto the pieces of dough then roll them up.
- Bake for 12 minutes.
- While the rolls are baking make the glaze.
- When the rolls are done baking, let them cool on the baking sheet for 5 minutes.
- Drizzle with glaze and serve!
How to Open a Can of Crescent Rolls:
Peel away the outer layer of paper and press a butter knife or spoon against the seam.
How to roll Crescent Rolls:
Starting with the wide end, roll the dough to form a crescent shape.
Keep the dough in the fridge while you make the filling because the dough is easier to work with when it’s cold and stiff.
I used Pillsbury crescent roll dough but you can also use great value or whatever brand you can find just as long as it’s an 8 ounce tube. This recipe only uses one can of crescent rolls and there’s only 8 in one tube so feel free to double the recipe.
How to make them look exactly like Cinnamon Rolls: If you want your crescent rolls to look more like cinnamon rolls all you have to do is leave the dough whole, pinch the seams, then spread the filling on top of the dough. After that, roll it up into a log, just like you would when making cinnamon rolls, then cut it into 8 equal slices. Bake them in an 8×8 inch or 9×9 inch baking pan, cool slightly, drizzle with glaze, and there you go!
I love making these on the weekends because I get tired of having cereal and oatmeal during the weekdays. This is something I get excited for at breakfast time. They’re definitely worth the 20-minute wait. I always double the recipe because 8 crescents is just not enough. These delicious little rolls need to be multiplied in my household.
I find that they taste great warm so the minute you can sink your teeth into them, do not hesitate! They’re good cooled all the way down to room temperature too, but warmer is better.
This has to be one of the most delicious homemade recipes I’ve made that isn’t from scratch.
I cannot even begin to tell you how amazing these smell.
It was so hard taking these pictures because all I wanted to do was eat them. I kept sneaking little nibbles and basically rewarding myself every time I got a good shot.
And I love cinnamon. I absolutely love it. So when I was done taking these pictures you already know it went down! They did not even last 5 minutes. All I saw was hands snatching them up from every direction, little fingers being dipped in the icing that fell off the rolls, and the satisfying “mmm”. Yeah, we enjoyed these.
If you’re new to the world of baking, this is a great recipe to try because it’s a perfect for beginners. Very simple and straightforward. You can’t mess it up.
Effortless baking recipes with few ingredients like this that actually taste good are hard to come by so I always love when I find or create them.
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Cinnamon Roll Crescent Rolls
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Ingredients
- 2 tablespoons butter, softened
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 can (8 ounces) refrigerated crescent roll dough
- 1/3 cup powdered sugar
- 1 tablespoon cream or milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or foil and set aside.
Make the filling:
- In a small bowl, mix together the butter, brown sugar and cinnamon until smooth.
Assemble:
- Unwrap the crescent roll dough and place it on the baking sheet, then unroll and separate into 8 triangles.
- Spread the filling on the tops of the dough, distributing it evenly among them.
- Starting with the wide ends, roll up the pieces of dough and space them evenly apart.
- Bake for 12 minutes until lightly golden brown. Cool on the baking sheet for 5 minutes.
While the rolls are baking make the glaze:
- In a small bowl, combine powdered sugar, cream/milk, and vanilla extract.
- Drizzle over the crescent rolls. Best served warm.
Notes
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4 comments
Oh my goodness, this is such an easy recipe and my hubby loved them. Thanks for sharing.
You’re welcome! My family loves this recipe too.
OMG! These are delicious and super easy to make
Thank you, Lisa! I agree.