Crescent Roll Cinnamon Rolls
Cinnamon and sugar all rolled up in pre-made refrigerated Pillsbury crescent roll dough make for the easiest Crescent Roll Cinnamon Rolls. These tender and flaky pastries can be fresh from the oven in just over 20 minutes.
Our readers love cinnamon rolls. Their favorites are Hawaiian Roll Cinnamon Rolls, Frozen Rhodes Cinnamon Rolls with Heavy Cream, and Cinnamon Rolls with Heavy Cream.
Making Cinnamon Rolls with Crescent Rolls
Cinnamon rolls made from crescent roll dough let you pop open a can of pre-made dough, brush it with butter, fill it with cinnamon and sugar, then roll it up. What could be faster and easier?
A few minutes later, your entire house smells fantastic, and you’re drizzling fresh-baked cinnamon roll crescents with a powdered sugar icing and digging right in.
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Ingredients
- Pillsbury Crescent Rolls: Without a doubt, my favorite crescent rolls are always Pillsbury.
- Unsalted butter: Unsalted is better than salted for this dish.
- Granulated sugar and ground cinnamon: You can customize this to your liking. Add more or less cinnamon depending on what your fam prefers.
Variations
- Sprinkle some finely chopped pecans or walnuts, dried cranberries, or cherries over the cinnamon-sugar mixture before rolling up each triangle.
- My sons always liked it when I’d color the icing by adding a few drops of food coloring to the glaze. They also thought it was fun when I’d let them sprinkle mini chocolate chips over the warm glaze!
- Instead of making individual crescent rolls, you can also use the entire sheef of crescent roll dough at once by pressing the perforated seams together with your fintertips. Then, brush the entire surface with melted butter and sprinkle with cinnamon-sugar. Roll up the dough into a long log, then slice the dough into 1-inch cinnamon rolls. Bake, uncovered, at 375 for 12-15 minutes or until golden brown. Drizzle the warm rolls with the prepared glaze and enjoy.
Cooking Instructions
Preheat the oven to 375 degrees F., placing the oven rack in the center of the oven. Line a 13×18-inch rimmed baking sheet with parchment paper. Spray it with nonstick baking spray.
Melt the butter in a microwave-safe bowl. In a separate small bowl, combine the sugar with the cinnamon.
Open the rube of crescent roll dough, removing half of the roll of dough from the package. Place the remaining dough back into the package and return to the fridge.
As you work with the crescent roll dough, be sure to work quickly so the dough doesn’t come to room temperature. Chilled dough is so much easier to work with. As the dough warms, it begins to stick to your fingers and the work surface.
Unroll the dough and separate into 4 triangles. Using a silicone pastry brush, liberally brush each dough triangle with melted butter.
Using a small spoon, sprinkle a couple of teaspoons of the cinnamon/sugar mixture over the butter on each one. You may have leftover cinnamon and sugar mixture.
Starting at the wide end of each triangle, gently roll up the dough, shaping it somewhat into a crescent moon shape. When placing the filled crescents onto the baking sheet, roll them so that the small point of dough at the end is tucked under the roll to keep it from popping loose as the rolls bake.
Place each one onto the prepared baking sheet, spacing evenly apart. Bake the rolls, uncovered, until golden brown and puffy, 11-12 minutes.
While the rolls cool, make the glaze by combining the powdered sugar with the milk, kosher salt, and vanilla extract, if using, whisking until smooth.
Remove the warm rolls to a platter. Use a small spoon to drizzle the glaze over each roll. Serve at once.
Storage and Reheating
Crescent Roll Cinnamon Rolls will keep in an airtight container for 1-2 days. Reheat the rolls in the microwave for 8-10 seconds, or until they are warm throughout.
What else to do with Crescent Rolls
Make orange rolls! These easy Orange Crescent Rolls with frosting are a delicious treat.
Make an untraditional Kringle recipe. This Danish treat is flaky and delicious, just like the real thing!
Get savory with these easy Air Fryer Pigs in a Blanket. The perfect dinner on the go!
Crescent Roll Cinnamon Rolls
Ingredients
- 3 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 8 ounce tube refrigerated crescent roll dough 8 count
- 1/3 cup powdered sugar
- 1-2 teaspoons milk, or to desired consistency
- pinch of kosher salt
- vanilla extract optional
Instructions
- Preheat the oven to 375 degrees F., placing the oven rack in the center of the oven.
- Line a 13×18-inch rimmed baking sheet with parchment paper; spray with nonstick baking spray.
- Melt the butter in a microwave-safe bowl. In a separate small bowl, combine the sugar with the cinnamon.3 tablespoons unsalted butter, 1/4 cup granulated sugar, 2 teaspoons ground cinnamon
- Open the rube of crescent roll dough, removing half of the roll of dough from the package. Place the remaining dough back into the package and return it to the fridge while you work.8 ounce tube refrigerated crescent roll dough
- Unroll the dough and separate into 4 triangles.
- Using a silicone pastry brush, liberally brush each dough triangle with melted butter. Using a small spoon, sprinkle a couple of teaspoons of the cinnamon/sugar mixture over the butter. (You may have leftover cinnamon/sugar mixture.)
- Starting at the wide end of each triangle, gently roll up the dough, shaping it somewhat into a crescent moon shape, placing each one onto the prepared baking sheet, spacing evenly apart.
- Bake the rolls, uncovered, until golden brown and puffy, 11-12 minutes.
- While the rolls cool, make the glaze by combining the powdered sugar with the milk, kosher salt, and vanilla extract, if using. Whisk until smooth.1/3 cup powdered sugar, 1-2 teaspoons milk, or to desired consistency, pinch of kosher salt, vanilla extract
- Remove the warm rolls to a platter. Use a small spoon to drizzle some of the prepared glaze over each roll. Serve at once.