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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
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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.

47 comments on “Cinnamon Crescent Rolls

  1. 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.

  2. 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!

  3. 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 :-)

  4. 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.

    • 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.

  5. 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

  6. 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!

    • 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.

  7. 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!

    • 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!

  8. 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

  9. 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 :)

  10. Love this simple recipe! Tried it and the flavor is wonderful but mine came out flat not pretty and puffed up like yours! I did forget to pinch the end seams so of course some of the filling came out but would that make them flat? Any suggestions?

    • Hi Lyn! Hmm…I say try again and this time pinch all of the seams together to try to keep most of the filling in. I haven’t had them go flat before, but if the filling is really oozing out, it might make them flatten.

    • Yes, they will flatten out if they’re not pinched together well. I’m not sure why, but they spread out when the filling oozes out everywhere. Try pinching the seams and ends well and I think you’ll like the result!

  11. I made these and the butter oozed so much that it nearly caught fire in my oven! I had to remove them when they had about 2 minutes remaining to cook. I didn’t try pinching the sides closed, but next time I’m going to use far less butter. The parts that were cooked were DELICIOUS! Can’t wait to try these again.

    • Yes, you’ll have some oozing, but you have to pinch the sides and seams together tightly to greatly reduce the amount of filling leaking out. I think you’ll like them much better if you try it this way. Thanks so much for trying them!

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