These Cinnamon Crescent Rolls are a super easy breakfast or dessert recipe you don’t want to pass up. With easy and flavorful ingredients, they will have you coming back for more!
These Cinnamon Crescent Rolls are the perfect treat to whip up. If your family loves a sweet treat like mine does, they’ll love these fluffy things.
I’ve been making these sweet crescent rolls for years and they always get gobbled up in no time. They remind me of a cinnamon roll, but their glaze is even better and they don’t take as much work to make.
They’re definitely a dessert or breakfast you want to add to your regular rotation. I know we make these at least one a bi-weekly basis, they just never get old.
Also, how can you resist a recipe that is both easy and tasty? I know that is always a winner in my book and what keeps me coming back to certain recipes over and over again.
These make a nice big batch, enough to serve your whole family, but can also be cut in half to serve a smaller family or crowd if there is less of you.
If you are wanting that simple but perfect and flavorful recipe that is versatile in when you can eat it, then you have to make my Cinnamon Crescent Rolls.
Some of our other favorite cinnamon flavored recipes we have on our site include: Air Fryer Cinnamon Roll Casserole, Cinnamon Sugar Mini Donuts, and Apple Cinnamon Cake.
WHY THIS RECIPE WORKS:
- These treats come together with minimal ingredients
- Remind me of cinnamon rolls without all the work
- Versatile= can be used as a snack, dessert, or sweet breakfast
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Salted butter
Light brown sugar
Granulated sugar
Ground cinnamon
Vanilla extract
Crescent rolls
Powdered sugar
Milk
HOW TO MAKE CINNAMON CRESCENT ROLLS, STEP BY STEP:
- Preheat the oven to 375°F. Line sheet trays with parchment paper, set aside.
- Place the softened butter, brown sugar, granulated sugar, cinnamon, and vanilla into a medium-sized bowl. Mix with an electric hand mixer until combined and smooth.
- Unroll the crescent rolls and lay them on a clean work surface.
- Spread a scant tablespoon of the filling over the dough.
- Roll into a crescent shape and tuck the pointy ends under. Place on a prepared sheet tray about 3 inches apart. Repeat with the remaining rolls.
- Bake for 11-13 minutes until golden brown on top. Some of the filling will escape while baking.
- While the rolls are baking, make the glaze by whisking the powdered sugar, 3 tablespoons of the milk, and the vanilla into a shallow bowl. If it seems too thick, add up to another tablespoon of milk to reach the desired consistency. It should be thick yet pourable.
- Allow the rolls to cool slightly. Dip the tops of the rolls one by one into the glaze, allowing any excess to drip off.
- Place them glaze side up onto a wire rack over a sheet tray to catch any drips. Repeat with the remaining rolls.
- Wait 15-30 minutes to allow the glaze to harden and serve immediately.
DO I HAVE TO USE THE GLAZE?
If you aren’t feeling the powdered sugar glaze topping, you can use other toppings, like: a cinnamon powdered sugar glaze made from a half teaspoon of ground cinnamon to the regular glaze. You can also just swap the glaze out for a light dusting of powdered sugar.
Or, you can use a cream cheese glaze, icing, or homemade cinnamon cream cheese frosting.
WHAT ELSE CAN I ADD?
Want to add some fun to the mixture? Try a 1/4 teaspoon of ground nutmeg to really liven up the mixture for the holidays. You could also add some pumpkin spice if making this during the fall season.
CAN I MAKE THESE AHEAD OF TIME?
Yes, absolutely! Store them however you prefer and then warm up if needed. You can make these up to a day in advance. I suggest waiting to glaze them before eating.
You can reheat in the oven to take the chill off if you stored them in the refrigerator if you’d like, they are also good chilled. You can then add the glaze to finish these off.
HOW TO STORE:
Any leftover Cinnamon Crescent Rolls should be stored in an airtight container where they will keep for 3 days at room temperature.
If you wish to keep them longer, they can be stored in the refrigerator for up to 5 days, or kept frozen in a freezer safe container for up to 3 months.
TIPS AND TRICKS:
- These are best served when they’re still warm or at room temperature.
- Leftovers can be frozen, see my tips above.
- You can swap the cinnamon out for other flavors, see above for some suggestions.
- You can serve these as breakfast, snack, or dessert – very versatile and multipurpose.
- Feel free to dip these in any of your favorite dipping sauces, like chocolate sauce, honey, maple syrup, or any kind of frosting or glaze.
- You can add a fun filling or trade the glaze out for other options.
Got an extra can or two of those classic crescent rolls in the refrigerator that you want to use and make an absolutely fantastic sweet treat to enjoy? Try these super simple Cinnamon Crescent Rolls, you won’t regret it!
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If you’ve tried this CINNAMON CRESCENT ROLLS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Cinnamon Crescent Rolls
Ingredients
- 1 stick salted butter softened
- ¼ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 cans crescent rolls
For the glaze:
- 2 cups powdered sugar
- 3-4 tablespoons milk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 375°F. Line sheet trays with parchment paper, set aside.
- Place the softened butter, brown sugar, granulated sugar, cinnamon, and vanilla into a medium-sized bowl. Mix with an electric hand mixer until combined and smooth.
- Unroll the crescent rolls and lay them on a clean work surface.
- Spread a scant tablespoon of the filling over the dough.
- Roll into a crescent shape and tuck the pointy ends under. Place on a prepared sheet tray about 3 inches apart. Repeat with the remaining rolls.
- Bake for 11-13 minutes until golden brown on top. Some of the filling will escape while baking.
- While the rolls are baking, make the glaze by whisking the powdered sugar, 3 tablespoons of the milk, and the vanilla into a shallow bowl. If it seems too thick, add up to another tablespoon of milk to reach the desired consistency. It should be thick yet pourable.
- Allow the rolls to cool slightly. Dip the tops of the rolls one by one into the glaze, allowing any excess to drip off.
- Place them glaze side up onto a wire rack over a sheet tray to catch any drips. Repeat with the remaining rolls.
- Wait 15-30 minutes to allow the glaze to harden and serve immediately.
Notes
- These Cinnamon covered cinnamon crescent rolls are best served when they're still warm or at room temperature.
- Leftovers can be frozen, see my tips above.
- You can swap the cinnamon out for other flavors.
- You can serve these as breakfast, snack, or dessert- very versatile and multipurpose.
- Feel free to dip these in any of your favorite dipping sauces, like chocolate sauce, honey, maple syrup, or any kind of frosting or glaze.
- You can add a fun filling or trade the glaze out for other options.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Samara Nicholson
Amazing! Will be making these anytime I crave cinnamon rolls.
Rita C
This was a hit in the household! I’m making it for the second time today! Definitely going to be a requested dish! Thanks!