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Cinnamon Crescent Rolls

You know, there are a lot of times that I love to bake and make things from scratch.  I will say, from-scratch food is almost always the best, in my opinion.
This wasn’t one of those days.
I was in a hurry to get some breakfast on the table and had crescent rolls in the fridge, so I decided to make a crescent roll version of cinnamon rolls.
 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 press ends to seal and pinch the seams together to secure the filling inside.  I have found that after I pinch and seal, rolling it back and forth on the countertop really helps seal things even better.
Place each cinnamon filled crescent roll onto an ungreased baking sheet.

Bake at 350°F. for 10 to 15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.

 

Cinnamon Crescent Rolls

Cinnamon Crescent Rolls

Ingredients

  • 2 cans refrigerated crescent rolls
  • 1 stick butter, softened
  • ½ cup white or brown sugar
  • 1 tablespoon cinnamon
  • Glaze:
  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons milk

Instructions

  1. Heat oven to 350°F. In small bowl, combine butter, sugar and cinnamon; beat until smooth.
  2. Separate dough into triangles. Spread each triangle with about 2 tablespoons cinnamon
  3. butter mixture. Roll up each, starting at the widest side, as you would normally do for crescent rolls.
  4. Firmly press ends and seams to seal. Roll back and forth lightly on counter top to further seal.
  5. Place each cinnamon filled crescent roll onto an ungreased baking sheet.
  6. Bake at 350°F. for 10 to 15 minutes or until golden brown. In small bowl, blend all glaze ingredients,
  7. adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
  8. Yields: 16 rolls
http://jennifercooks.com/cinnamon-crescent-rolls/

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About Jennifer

Jennifer Locklin is the writer of Jennifer Cooks, a vibrant food blog that features all kinds of recipes from home cooking to foods from around the world. She is passionate about cooking and food photography.

Comments

  1. Fun and Fearless in Beantown says:

    These are some great step by step photos and instructions. Looks fabulous!

  2. Kim - Liv Life says:

    Love the crescent shape!! My daughter would have a blast putting these together. Thanks for the idea!!

  3. Magic of Spice says:

    These look absolutely fantastic!

  4. Marge says:

    Great photos and great recipe! I love that I have all the ingredients on hand for this one. Now, for breakfast or after dinner???

  5. Verde Farm says:

    Oh I bet your home smelled incredible. That would get me right out of bed I know. Please come live with me for a month :) LOL

  6. Kay Heritage says:

    Great photos, Jennifer! Love the pretty shape! :)

  7. Danelle says:

    I love cinnamon rolls, but they are so much work. I love this idea!

  8. Sonja says:

    Brilliant. I’ll be trying these this weekend!

  9. Molly Stokes says:

    I wonder if toasted slivered almonds and almond paste would work? Love your site.

  10. Molly Stokes says:

    OMG! I made this with toasted almond slices and almond paste and almond extract. This was to DIE for. I used about a third of the can of almond paste and flatened the individual pieces out with my fingers.
    Put on the dough and sprinkle the toasted almonds and roll up . Same temp, etc. I have done this with Nutella and am going to try it with orange marmalade.

  11. Cyndi says:

    Great quick idea I love it. Thank you

  12. Jennifer says:

    White sugar or brown sugar? Pic look like brown–looks delish can’t wait to make and eat!!!

  13. Beth says:

    Between my husband and 2 grown boys, I can’t them get them out of the oven quick enough.
    Thanks for the recipe. Happy Thanksgiving!

  14. Carrie says:

    I have made these twice now and I cannot keep the cinnamon butter mixture to stay in the rolls – is there a trick I am missing? Thanks :-)

  15. Faye says:

    Tried this recipe today. Fast, easy and delicious! Some of my filling melted out onto the baking sheet though…did you have this problem?

  16. Robin says:

    YUMMM!!! Can’t wait to try these- so easy! I make a similar recipe from Southern Living years ago, but instead of separating the dough into individual crescents, you keep the dough intact pressing together the perforated seems between the crescents, giving you several rectangles in each can I believe. You then spread the filling (with the addition of finely chopped pecans) onto each rectangle, roll them up, then slice them and put them in a baking pan for mini cinnamon rolls. Then top with the glaze after baking.

  17. cupcaker says:

    wait in the recipe you said 1/2 cup of sugar, but in the picture you used brown sugar…which do i use?

    • Jennifer says:

      You can use whichever you have on hand or like the most. I like the taste of brown sugar in this, but when I don’t have it, I’ll use white sugar and the results are very good too.

  18. Mandy says:

    These r great we Love them

  19. Corey from Learning Patience says:

    LOVE this. I am hosting a Happy Birthday Jingle Bell 5k on Sunday – awesome. Thanks a bunch…will definitely like bk if I post about them!

    xoxo from Trinidad

  20. Kelly says:

    Holy cow – these are delicious and so easy! Found the recipe this morning and had to make them! All my boys loved them too!

  21. colleen says:

    i just made these and didnt seal them so they leaked but they are still wonderful. Next time(and there will be a next time ) ill seal them well. thanks for sharing this

  22. kitrina says:

    Can’t wait to give these a try; I know my kids will eat them up and for a special breakfast treat, these will be a much better alternative to donuts! I noticed in the picture, it looks like you line your pan with aluminum foil? I have always used parchment but it is kind of expensive and just wondered if you prefer using foil over parchment? Does it bake better than parchment and if so, which side do you use, dull or shiny? Thanks!

    • Jennifer says:

      Hi Kitrina! I use foil b/c it’s cheaper as well. Most of the time it does the trick for basic things like this. I haven’t paid much attention as to which side I use…I guess the shiny side. I also usually spray the foil very lightly with cooking spray.

  23. OMG! I have to make these immediately. Thanks for sharing.

  24. I just blogged about these rolls. Come check it out. OMG were they delish. Thanks for sharing. I am making them again for the teachers breakfast this friday.

  25. I’m always in the mood for cinnamon rolls but sometimes you just don’t have time to use yeast and let them rise for hours on end. This is a perfect alternative and boy, do they look good!

    Thanks for sharing!
    Chung-Ah | Damn Delicious recently posted..Peach Champagne Cupcakes with Sweet Champagne Buttercream FrostingMy Profile

  26. Brandi says:

    I made these this morning and all the filling came out. I noticed my filling wasn’t as thick as what you show in your pics. Would that be because I used ICBINB from a tub instead of stick butter? I want to try and make these again but I need to know how to get the filling a thicker consistancy before I cook them. Thank you!

    • Jennifer says:

      Hi Brandi! I do think it might be because of the softened margarine. It has a lot more water in it than butter, so you might try real butter for this recipe. Also make sure you just soften the butter and don’t melt it. One last note, make sure to pinch all of the seams of the crescent together after you’ve rolled it up. After I’ve pinched the seams, I usually roll it back and forth on the counter to further seal the roll. I hope this helps and that they turn out great for you next time!

  27. Just popped these in the oven!! How fun! Thanks for a great, easy recipe!
    Becky Crenshaw recently posted..Day 20: Love Throws a Party!My Profile

  28. Jan Ashby from healthykids says:

    I simply love to make cinnamon buns & coffee cake, to have for breakfast sometimes.
    Wow, when Molly mentioned how she used almond extract & almond paste, I really related. I tend to
    use pastes a lot; I love ‘em ! They really add a good flavor.
    I even used a pesto paste once – but I digress. Back to this topic – I agree with Jennifer as to using
    real butter rather THAN margarine. Butter is better, I feel.
    Plus it’s REAL – comes from a cow, and is more pure than margarine..

    Just my 2 cents. Cheers, jan
    Jan Ashby recently posted..Find Out More About Essay Writing GuideMy Profile

  29. shanell says:

    OMG! AMAZING!! Found this on Pinterest and just finished.making them. I’m ashamed to say I ate 3 within a 5 min.time span, so now I’m feeling kinds sick, but it’s sooooo worth.it! Will definitely be.making.these again, thanks :)

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