These Cinnamon Crescent Rolls are almost as good as homemade cinnamon rolls, but a whole lot faster! Butter, cinnamon, and sugar are rolled up in buttery crescent rolls and baked for a sweet and super fast treat.
Cinnamon Crescent Rolls were born of necessity! They were thrown together during a rushed morning before school when we were needing a quick breakfast. Since I was craving cinnamon rolls and had some refrigerated crescent rolls in the fridge, I decided to see if it would work…and it did!
If you have the extra time and want to make Homemade Cinnamon Rolls instead of Cinnamon Crescent Rolls, then try my recipe for the Best Homemade Cinnamon Rolls!
Tips for the making Cinnamon Crescent Rolls:
- Make sure to spread a thick layer of cinnamon filling.
- Seal all of the edges tightly so that the filling doesn’t leak out completely (some will, but we want to prevent it as much as possible).
- Bake on parchment paper or foil. This will prevent a difficult-to-clean mess on your baking sheet.
More Easy Snack Inspiration! Try these recipes:
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Cinnamon Crescent Rolls
- 2 cans refrigerated crescent rolls
- 1 stick butter softened
- ½ cup brown sugar
- 1 tablespoon cinnamon
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
- Heat oven to 350°F. In small bowl, combine butter, sugar and cinnamon; beat until smooth.
- Separate dough into triangles. Spread each triangle with about 2 tablespoons cinnamon butter mixture. Roll up each, starting at the widest side, as you would normally do for crescent rolls. Firmly ends to seal. Roll lightly back and forth on countertop to seal even further.
- Place each cinnamon filled crescent roll onto an ungreased baking sheet.
- Bake at 350°F for 10 to 15 minutes or until golden brown. While rolls are baking, in small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls and serve warm.