Crescent Roll Cinnamon Rolls
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Crescent roll cinnamon rolls made with just crescent roll dough, butter, sugar, and cinnamon are gooey perfection ready for the oven in 5 minutes!
Crescent roll cinnamon rolls are chewy sweet gifts from heaven. Perfect because they can be in the oven baking in less than ten minutes! Serve them with a delicious cup of hot butter coffee.
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Crescent Roll Cinnamon Rolls
Crescent Roll Cinnamon Rolls
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Crescent Roll Cinnamon Roll Ingredients
- Crescent roll dough – I prefer to use the solid sheets, but the kind with triangle perforations will work too.
- Butter – You’ll want it to be room temperature or softened, but not melted.
- Brown sugar – We used light brown, but dark brown is fine as well.
- Ground cinnamon – They are cinnamon rolls, after all.
Icing ingredients
- Powdered sugar – Also sometimes called confectioners sugar or icing sugar.
- Milk – My preference is whole milk.
How do you make cinnamon rolls with crescent dough? (Step-by-step)
⭐ First, mix together butter, brown sugar, and cinnamon.
⭐ Next, lay dough out flat and spread cinnamon sugar mixture evenly over dough. Roll dough starting at short end.
⭐ Then, cut each dough roll into 6 evenly sized cinnamon rolls and place in a baking dish or large pie plate.
⭐ Finally, bake until golden brown and cooked through. Finish by pouring glaze over warm cinnamon buns.
Preparation
Can you prepare crescent roll cinnamon rolls ahead of time?
You can prep the rolls the night before and store them in the refrigerator until read to bake. Cover tightly with plastic wrap while stored.
What should you bake them in?
I like to bake the rolls in my large pie plate, but you could also use an 8×8 baking dish, or if you prefer them more spread out, a 9×12 dish, or even a baking sheet.
Leftovers and storage
How long do crescent cinnamon rolls last?
The rolls will last 2 – 3 days in the refrigerator. I don’t suggest leaving them at room temperature since the icing is made with milk. Store in a sealed container or cover with plastic wrap.
Can you freeze cinnamon crescent rolls?
You can freeze the rolls! For best results, allow to cool to room temperature, and freeze before adding the icing. They will last in the freezer for about a month.
Tips and tricks
🟢 I find that the tops tend to brown more quickly than the bottoms cook, so I like to move the baking dish to the bottom rack for the last several minutes of cook time.
🟢 If your icing is clumpy, try whisking it with a stick blender, or putting it in the microwave for 15 seconds to smooth it out.
Variations
- Try using our cream cheese icing recipe instead of the sugar glaze.
- Skip the cinnamon and sugar and spread on some cinnamon apple butter on instead.
- Make them savory with butter and garlic instead of butter and cinnamon!
❤ If you love this recipe, definitely try our cinnamon roll cookies next! ❤
Complete this meal with our recipe suggestions
If you’re planning a big breakfast or a brunch and want to serve more than just these delicious crescent roll cinnamon rolls, try it alongside a hashbrown breakfast casserole, fluffy blueberry pancakes, and easy poached eggs with blender hollandaise sauce!
More breakfast recipes to try
- French toast casserole recipe
- Easy blueberry muffins
- Crispy homemade waffles
- Cinnamon roll casserole recipe
- Perfect hard boiled eggs
- Recipe for cinnamon roll waffles
- See all our breakfast recipe ideas!
More crescent recipes you’ll love
Tools we love
- Pyrex pie plates – The ones you see in this post, and my personal favorite pie dishes!
- Bakers half sheet – It’s cool, we only have about six of these bakers half sheets because they’re good for absolutely everything.
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How to Make Crescent Roll Cinnamon Rolls
Crescent Roll Cinnamon Rolls Recipe
Ingredients
- 2 packages crescent roll dough 8 ounces each
- 3 tablespoons butter room temp/soft
- 1 cup brown sugar
- ½ tablespoon ground cinnamon
For icing:
- 1 cup powdered sugar
- 1 - 2 tablespoons milk
Instructions
- In a bowl, mix together butter, brown sugar, and cinnamon.
- Lay dough out flat, if needed press/pinch together triangle perforations. Spread cinnamon sugar mixture evenly over dough. Roll dough starting at short end.
- Cut each dough roll into 6 evenly sized cinnamon rolls and place in a baking dish or large pie plate.
- Bake on center rack at 325F for 25 - 30 minutes, until cooked through. If you find the top is cooking more quickly than the bottom, put the dish on the lower rack for the last several minutes.
- While cinnamon buns are baking, whisk together powdered sugar and milk to create a glaze.
- Pour glaze over warm cinnamon buns and enjoy!
Video
Notes
- If you prepare these ahead and bake straight from the refrigerator you will need to add an additional 5 - 10 minutes of cook time since they are starting at a much lower temperature. Cover with foil the first 10 minutes to prevent over-cooking the tops.
- If you can find the sheet version with no triangle perforations, this is preferred, but not necessary.
Nutrition
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Crescent Roll Cinnamon Rolls
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This is absolutely amazing! Everyone at my house loved it, too!
This is genius…how simple this is!
What a great way to start my day! Looking forward to enjoying these with my morning cup of coffee tomorrow!
Instead of using milk in icing I use orange juice… Much better.
great idea!
Not sure what happened but all my filling leaked and my dough was still raw at 30 minutes.
Sounds like an oven temp issue
Mine was the same. I baked a second batch longer and the top was fine but the bottoms were almost raw.
Made these for Christmas – tasted good – but were a complete mess! Need to definitely refrigerate after creating – I think – to keep rolls together. Good Flavor, disappointing presentation.
All my filling leaked out…..twice. Any suggestions on how to prevent that from happening? Tastes great though.
Oh, no! Perhaps try rolling them a little tighter? They’re definitely on the messy side since crescent dough is softer than traditional cinnamon roll dough, but you shouldn’t be losing all your filling. Hope that helps!
Cinnamon makes for good morning goodies. Thanks much for all your good ideas coming our way.
thanks i was wondering what to do with my cresent sheet so now i know thanks larry kenneth
these turned out amazing! I used 1 can of dough, mixed up some butter, br. sugar and lots of cinnamon, smeared on the dough and rolled up the long edge and cut into 12 pieces. Spaced them in a greased glass pie plate and baked for 25 minutes.
This was a really good and quick recipe when I donāt want to wait on the yeast!! TFS SUPER YUM
I would suggest more like 45 mins to bake. If not the dough is raw and the filling leaks. I was pressed for time so I had to put my temp up as well. I baked at 325 for 30 mins then 350 for another 6-7.
I’m from Australia..no cans of crescent dough here…what is my alternative plea
se?
Absolutely Amazing! Simplified perfect.
Too sweet. made my teeth ache
This cinnamon roll is wonderfully ooey, gooey & will definitely make again! My daughter, grandson & I wiped out half of them for breakfast!
So gooood! I added another 2 tsp butter to second batch so it stayed together much better. Also added raisins and crushed salted pecans to 2nd batch.
Thank you for a yummy recipe.
What measurements would you use to half the recipe to only 1 can of dough?
Just halve everything.
Your cinnamon rolls were so tasty. The entire family loved them and are already asking me to make them again.