Cinnamon Roll Crescent Ring
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!
Servings: 8 servings
Calories: 166kcal
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. Set aside.
Assemble:
- 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.
Notes
© Beat Bake Eat. All images & content are copyright protected. Unauthorized use and/or duplication of this material without written consent from this site’s author and/or owner is strictly prohibited.
Nutrition
Calories: 166kcal