This is a quick and easy recipe for Cinnamon Roll Crescent Ring that takes 30 minutes to make, from start to finish. This ring is filled with a buttery, brown sugar and cinnamon filling, and drizzled with a creamy vanilla glaze. It’s one of the best ways to use Pillsbury crescent rolls!
Course: Breakfast, Dessert
Author: Crystal | Beat Bake Eat
1/4cupbrown sugar, packed
1can (8 ounces) refrigerated crescent roll dough
1tablespooncream or milk
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. Set aside.
Unwrap the crescent roll dough and place it on the baking sheet, then unroll and pinch the seams closed.
Spread the filling evenly on top, then starting from the long side, roll tightly into a log.
Cut lengthwise (horizontally) into 2 strips. Turn the cut sides facing up.
Press one set of ends together then begin twisting. Twist the strips together the same way you would twist together 2 strands of rope.
Bring both ends together to create a circular shape, and then press to seal.
Bake for 15 – 18 minutes until golden and fully baked all the way through. Cool on the baking sheet 10 minutes.
While ring is cooling make the glaze:
In a small bowl, combine powdered sugar, cream/milk, and vanilla extract.
Drizzle over the ring then slice when ready to serve. Best served warm.