Cinnamon Crescent Rolls
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.
- 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.