Crescent Roll Cinnamon Rolls

Crescent rolls on a white plate with strawberries and blackberries.

Crescent Roll Cinnamon Rolls

These-easy-to make Crescent Roll Cinnamon Rolls are deliciously rich and tender with a sweet vanilla glaze on top. Made with refrigerated crescent dough these rolls will be ready to eat in under 30 minutes.

Course Breakfast, brunch, Dessert

Cuisine American Dessert, breakfast pastry

Prep Time 10

Cook Time 10

chill time- optional 15

Total Time 35

Servings rolls

Calories 206kcal

Author Jere' Cassidy

Equipment

Small mixing bowl
Rimmed Baking Sheet

Ingredients

Crescent Rolls

8 ounce can Refrigerated crescent dough such as Pillsbury 8 ounce (8 count)
4 tablespoons unsalted butter softened to room temperature
¼ cup granulated sugar
2 teaspoons cinnamon you can add more or less

Icing Drizzle

½ cup powdered sugar
1 tablespoons milk
½ teaspoon pure vanilla extract

Instructions

The oven and the baking pan

Preheat the oven to 375 degrees. Place a piece of parchment paper on the bottom of a rimmed baking sheet.

Making the cinnamon butter paste

In a small bowl mix the softened butter with the sugar and cinnamon until it is smooth and creamy.

Making the Crescent Rolls

Open the tube of crescent rolls and unroll the dough on the baking sheet, then separate the dough into the 8 wedges where the perforations are.
Spread the cinnamon butter paste over the wedges.
Starting at the wide end of the dough, roll the dough into a tight crescent shape and space the crescents out on the baking pan.
Note: This is optional, but I suggest you chill the dough for at least 15 minutes.
Bake the rolls for 10-12 minutes until they are golden brown. Let sit on the baking pan for about 15 minutes then remove to a cooling rack.

Making the Icing

In a small bowl, mix the powdered sugar, vanilla, and milk. Stir to combine to a drizzling consistency. Add additional milk if the icing is too thick.
Leave the rolls on the cooling rack and place a piece of parchment or wax paper under the rack. With a spoon, drizzle the icing over the rolls.
These rolls are best eaten the day they are made. If you have leftovers, store in a sealed container for a day.

Notes

Crescent Rolls baking tips

When you place the rolls on the baking sheet put the tip of the roll on the bottom, otherwise, during baking, the rolls can unroll a bit
Butter does melt out of the rolls while baking so it is best to use a rimmed baking sheet.
I suggest you chill the roll for a least 15 minutes. If you have room just put the baking pan in the refrigerator, it you are tight on room, place the rolls on a plate and chill.
You can add flavoring to the icing drizzle, add spices or extracts for added flavors

Nutrition