These cinnamon rolls are everything you love about the traditional version, but much faster and easier. Thanks to crescent dough, there’s no need for yeast or rising time. You’ll get soft, flaky rolls with a warm cinnamon filling and a sweet glaze in under 30 minutes. Whether you’re baking for a holiday breakfast or a weekend treat, these rolls are guaranteed to please.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crescent roll dough (1 can, refrigerated)
Butter (softened)
Brown sugar
Ground cinnamon
Powdered sugar
Milk or cream
Vanilla extract (optional)
Directions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish or line it with parchment paper.
Unroll the crescent dough and press the seams together to form a single sheet.
Spread the softened butter evenly over the dough.
In a small bowl, mix brown sugar and cinnamon. Sprinkle the mixture evenly over the buttered dough.
Roll up the dough tightly from the long edge, then slice into 8 equal pieces.
Place the rolls in the prepared baking dish, spiral-side up.
Bake for 12–15 minutes or until golden brown and cooked through.
While the rolls bake, whisk together powdered sugar, milk, and vanilla extract to make the glaze.
Drizzle the glaze over the warm rolls and serve immediately.
Servings and timing
This recipe makes 8 rolls. Prep time: 10 minutes Cook time: 15 minutes Total time: approximately 25 minutes
Variations
Nutty Twist: Add chopped pecans or walnuts to the cinnamon-sugar filling.
Cream Cheese Glaze: Mix cream cheese with powdered sugar and milk for a richer topping.
Pumpkin Spice: Add a bit of pumpkin pie spice for a seasonal flavor.
Mini Rolls: Cut into smaller pieces and bake in a mini muffin tin for bite-sized treats.
Fruit-Filled: Add a layer of finely chopped apples or raisins before rolling.
Storage/Reheating
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm in the microwave for 15–20 seconds or in the oven at 300°F (150°C) for 5–7 minutes. Add a fresh drizzle of glaze if desired.
FAQs
Can I make these ahead of time?
Yes, assemble the rolls and refrigerate them overnight. Bake the next morning and glaze while warm.
Can I freeze crescent cinnamon rolls?
Yes, freeze baked (unglazed) rolls. Reheat and add glaze after thawing.
Can I use homemade crescent dough?
Absolutely, if you prefer from-scratch dough, it will work well in this recipe.
Do I need to seal the seams in the dough?
Yes, pressing the seams together creates a solid sheet and prevents gaps in the filling.
What’s the best way to cut the rolls?
Use a sharp knife or unflavored dental floss for clean slices.
Can I skip the glaze?
Yes, the rolls are still sweet and flavorful without it, but the glaze adds extra indulgence.
Can I use white sugar instead of brown sugar?
Yes, but brown sugar gives a richer, caramel-like flavor.
How do I make the glaze thicker or thinner?
Add more powdered sugar to thicken or more milk to thin it out.
Can I use flavored crescent dough?
Sure! Sweet or butter-flavored dough can enhance the overall taste.
Are these good for brunch parties?
Yes, they’re quick to make and serve beautifully as a brunch or holiday breakfast option.
Conclusion
Crescent Cinnamon Rolls are a simple, sweet, and satisfying treat that anyone can make in under 30 minutes. With flaky dough, a gooey cinnamon center, and a drizzled glaze on top, they bring all the comfort of homemade cinnamon rolls without the wait. Whether you’re serving them fresh from the oven or reheating for a quick snack, these rolls are guaranteed to bring warm smiles to the table.
Crescent Cinnamon Rolls are a quick and easy version of classic cinnamon rolls, made with store-bought crescent dough. Filled with a buttery cinnamon-sugar mixture and topped with a sweet glaze, they’re ready in under 30 minutes for a perfect breakfast or treat.
Ingredients
1 can refrigerated crescent roll dough
2 tablespoons butter, softened
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup powdered sugar
1–2 tablespoons milk or cream
1/2 teaspoon vanilla extract (optional)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish or line with parchment paper.
Unroll crescent dough and press seams together to form a single sheet.
Spread softened butter evenly over the dough.
In a small bowl, mix brown sugar and cinnamon. Sprinkle evenly over buttered dough.
Roll the dough tightly from the long side into a log. Slice into 8 equal pieces.
Place rolls spiral-side up in the prepared baking dish.
Bake for 12–15 minutes, or until golden brown and cooked through.
While baking, whisk together powdered sugar, milk, and vanilla (if using) to make glaze.
Drizzle glaze over warm rolls and serve immediately.
Notes
Use unflavored dental floss for clean slices when cutting rolls.Let dough seams seal fully to prevent filling from leaking.Try adding chopped nuts, raisins, or pumpkin spice for variation.For a richer topping, use a cream cheese glaze.Store leftovers in an airtight container and reheat before serving.
