These Cinnamon Crescent Rolls are a super easy breakfast or dessert you do not want to pass up. They start with refrigerated crescent roll dough, a soft buttery cinnamon sugar filling, and a simple vanilla glaze that sets into a sweet, delicate shell.
If you love the flavor of classic cinnamon rolls but not the kneading and the long rise, this recipe will feel like a small kitchen miracle.
I bake these on lazy weekend mornings and on busy school days alike, and they just never get old. The rolls come out fluffy and tender, and the filling melts into every swirl of dough. My family has been known to eat three apiece before the coffee is even poured, which is exactly why I usually make the whole batch.
They work as a sweet breakfast, an afternoon snack, or a warm dessert with a scoop of vanilla ice cream on the side. Set them out on a brunch table and watch how fast the plate empties.
The recipe makes 16 rolls, which is generous for a crowd. If it is just you and a small family, you can cut the batch in half and still have plenty. Same flavor, less temptation staring back at you from the counter.
The glaze is the part that wins people over. Instead of drizzling a thin icing over the top, you dip each roll so the glaze coats the whole crown and hardens as it sits. It takes a few extra minutes, and in my book it is worth every single second.
There are three big reasons this one stays in my regular rotation, and they are the same reasons friends ask me for the recipe every time they taste one.
Minimal ingredients. Everything on the list is a pantry or refrigerator staple, so there is no specialty shopping trip required.
All the cinnamon roll flavor, far less work. These rolls are reminiscent of classic cinnamon rolls without all the work of making and proofing yeast dough.
Endlessly versatile. Serve them as a snack, a dessert, or a sweet breakfast and they fit right in.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
The list is short, and chances are good you already have most of it. Here is what you need.
For the rolls
1 stick salted butter, softened
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
2 cans crescent rolls
For the glaze
2 cups powdered sugar
3 to 4 tablespoons milk
2 teaspoons vanilla extract
The milk amount is flexible on purpose. Start with 3 tablespoons and add up to 1 more tablespoon only if the glaze feels too thick to dip. You want it thick yet pourable, so it clings to the rolls instead of running off.
HOW TO MAKE CINNAMON CRESCENT ROLLS, STEP BY STEP:
This is a quick one, so read through the steps once before you start and then move. The whole process is basically fill, roll, bake, and dip.
Preheat and prep. Preheat the oven to 375°F. Line your sheet trays with parchment paper and set them aside.
Make the filling. Place the softened butter, brown sugar, granulated sugar, cinnamon, and vanilla in a medium sized bowl. Mix with an electric hand mixer until combined and smooth.
Unroll the dough. Unroll the crescent rolls and lay them out on a clean work surface.
Fill. Spread a scant tablespoon of the filling over each piece of dough.
Roll them up. Roll each piece into a crescent shape and tuck the pointy ends under. Place the rolls on a prepared sheet tray about 3 inches apart, then repeat with the remaining rolls.
Bake. Bake for 11 to 13 minutes until golden brown on top. Some of the filling will escape while baking, and that is completely normal.
Whip up the glaze. While the rolls bake, whisk the powdered sugar, 3 tablespoons of the milk, and the vanilla in a shallow bowl. If it seems too thick, add up to another tablespoon of milk to reach the right consistency. It should be thick yet pourable.
Dip the tops. Let the rolls cool slightly, then dip the tops one by one into the glaze and let the excess drip off.
Set them to harden. Place the rolls glaze side up on a wire rack set over a sheet tray to catch the drips. Repeat with the remaining rolls.
Wait, then serve. Give the glaze 15 to 30 minutes to harden, then serve immediately.
A few small things make a real difference here. Spread the filling thinly and evenly so every bite gets that buttery cinnamon swirl. Tuck those pointy ends under the roll so they do not flip up and burn while baking. And give the rolls a little breathing room on the tray, because the filling bubbles and spreads as they bake.
One more note on the dip. Working one roll at a time keeps the glaze bowl clean and gives you an even coat on every roll. Set the wire rack over a sheet tray and you will catch all the drips without a sticky counter to scrub later.
DO I HAVE TO USE THE GLAZE?
Not at all. The powdered sugar glaze is delicious, but it is completely optional, and there are plenty of ways to finish these rolls without it.
Cinnamon powdered sugar glaze. Add 1/2 teaspoon of ground cinnamon to the regular glaze for a warm twist.
A light dusting of powdered sugar. Simple, fast, and a little lighter.
Cream cheese glaze or icing. Both work beautifully if you want a richer finish.
Homemade cinnamon cream cheese frosting. Great when you are serving these as a dessert.
You can also skip the sweet topping entirely and let the filling carry the flavor. Nobody at my table has ever complained either way.
WHAT ELSE CAN I ADD?
If you want to play with the flavor, the filling is the easiest place to start. Add 1/4 teaspoon of ground nutmeg to the mixture for a holiday variation that smells like a December kitchen. In the fall, pumpkin spice is a wonderful swap that turns these into a cozy seasonal treat.
Beyond that, you can lean on the toppings. A different filling can go inside, or you can swap the glaze for one of the alternatives above and make the batch feel brand new.
CAN I MAKE THESE AHEAD OF TIME?
Yes, and this is one of my favorite things about the recipe. You can make the rolls up to 1 day ahead, store them however you prefer, and warm them when you need them. The one rule I follow is to wait on the glaze until right before eating, since the glaze looks best fresh.
If you refrigerate them, a short stint in the oven takes the chill off and brings back that fresh baked texture. That said, they are genuinely good chilled too, so cold from the container is a perfectly acceptable snack.
Add the glaze after reheating to finish them off, and they will taste like you just pulled them out of the oven.
HOW TO STORE:
Leftovers keep beautifully when you store them properly, and this is a great batch to have on hand for the next few mornings.
Room temperature. Keep leftovers in an airtight container for 3 days.
Refrigerator. For longer storage, refrigerate for up to 5 days.
Freezer. Freeze in a freezer safe container for up to 3 months.
If you freeze a batch, pull out only what you plan to eat so the rest stays protected from freezer air. A quick warm up brings them right back to life.
TIPS AND TRICKS:
These rolls are at their best served warm or at room temperature, so time them for when your people are actually at the table. If you have leftovers, freezing is the move, and the storage notes above will keep them tasting fresh.
Here are the little things I have learned along the way.
Swap the cinnamon. Other flavorings work well in the filling if you want a change of pace.
Think beyond breakfast. These fit just as nicely as a snack or a dessert, which makes them a very flexible recipe to keep in your back pocket.
Dips are welcome. Chocolate sauce, honey, maple syrup, or any frosting or glaze you love all work as a dipping sauce.
Change the filling or the glaze. A different filling inside or a different topping on top keeps the recipe interesting.
Use what you have. If you have an extra can or two of classic crescent rolls in the refrigerator, you have a simple sweet treat waiting to happen.
Keep the glaze thick enough to cling to the roll. If it runs straight off, add powdered sugar a spoonful at a time until it coats the back of your spoon.
For reference, one serving of this recipe provides the following source nutrition values.
Nutrient
Per serving
Calories
239 kcal
Carbohydrates
33 g
Protein
1 g
Fat
12 g
Saturated fat
6 g
Fiber
0.3 g
Sugar
24 g
Sodium
271 mg
Cholesterol
16 mg
So the next time you want something sweet without a long project, grab those crescent rolls and give this recipe a try. Warm from the tray with a cup of coffee in hand, it is a very good way to start the day.
FAQs
How do you make cinnamon crescent rolls?
Preheat the oven to 375°F and line a sheet tray with parchment paper. Combine one stick of softened salted butter, 1/4 cup packed light brown sugar, 1/4 cup granulated sugar, 1 tablespoon of ground cinnamon, and 1 teaspoon of vanilla extract until smooth. Spread a scant tablespoon of the filling on each piece of unrolled crescent dough, then roll into a crescent shape and tuck the pointy ends under. Bake for 11 to 13 minutes until golden brown.
Can you use refrigerated crescent dough for cinnamon rolls?
Yes, refrigerated crescent roll dough is the base for this quick cinnamon roll recipe. It eliminates the need for yeast, proofing, and cutting, while still producing flaky, tender rolls. The recipe calls for two 8-ounce cans of crescent rolls, which yields 16 rolls.
What is the glaze made of for cinnamon crescent rolls?
The simple vanilla glaze is made by whisking together 2 cups of powdered sugar, 3 tablespoons of milk, and 2 teaspoons of vanilla extract. Whisk until the glaze is thick yet pourable, adding up to one more tablespoon of milk if needed. Dip the tops of the slightly cooled rolls into the glaze and allow the excess to drip off.
How do you store leftover cinnamon crescent rolls?
Store leftover cinnamon crescent rolls in an airtight container. They will keep at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. It is best to glaze the rolls just before serving for the best texture and appearance.
Cinnamon Crescent Rolls These Cinnamon Crescent Rolls are a super easy breakfast or dessert you do not want to pass up. They start with refrigerated crescent roll dough, a soft buttery cinnamon sugar filling, and a simple vanilla glaze that sets into a sweet, delicate shell.
Total Time:53 min
Yield:16 1x
Ingredients
Scale
Rolls 1 stick salted butter, softened 1/4 cup light brown sugar, packed 1/4 cup granulated sugar 1 tablespoon ground cinnamon 1 teaspoon vanilla extract 2 cans crescent rolls
1-Preheat the oven to 375°F: Preheat the oven to 375°F. Line sheet trays with parchment paper, set aside. 2-Place the softened butter, brown sugar, granulated: 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. 3-Unroll the crescent rolls and lay them: Unroll the crescent rolls and lay them on a clean work surface. 4-Spread a scant tablespoon of the filling: Spread a scant tablespoon of the filling over the dough. 5-Roll into a crescent shape and tuck: 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. 6-Bake for 11-13 minutes until golden brown: Bake for 11-13 minutes until golden brown on top. Some of the filling will escape while baking. 7-While the rolls are baking, make the: 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. 8-Allow the rolls to cool slightly: Allow the rolls to cool slightly. Dip the tops of the rolls one by one into the glaze, allowing any excess to drip off. 9-Place them glaze side up onto a: Place them glaze side up onto a wire rack over a sheet tray to catch any drips. Repeat with the remaining rolls. 10-Wait 15-30 minutes to allow the glaze: Wait 15-30 minutes to allow the glaze to harden and serve immediately.
Last Step:
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