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.
Servings: 8 servings
Chef Alli
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 13x18-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.
Notes
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.
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 work surface. Keep the part you're not working with in the fridge.
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.
Nutrition
Calories: 182kcalCarbohydrates: 23gProtein: 1gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 11mgSodium: 224mgPotassium: 5mgFiber: 0.3gSugar: 14gVitamin A: 134IUVitamin C: 0.02mgCalcium: 7mgIron: 0.4mg
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