Buttery crescent rolls wrapped around sweet cinnamon filling then drizzled with vanilla frosting, these Cinnamon Crescent Rolls are so quick and easy to make and so satisfying for any sweet tooth.
Cinnamon Crescent Rolls
Crescent rolls are a perfect accompaniment to most meals, and these Cinnamon Crescent Rolls are a whole other level of deliciousness. They’re great for a snack, served with breakfast, as a side dish with dinner, or even as a simple dessert.
Need more recipes that use crescent roll dough? Look no further, we’ve got you covered! Crescent Roll Veggie Pizza | Chicken Crescent Rolls | Crescent Roll Cheesecake | Buffalo Chicken Crescent Ring
Here’s what you’ll need to make Cinnamon Crescent Rolls (the exact measurements and full recipe instructions are below in the easy-to-print recipe card):
Crescent roll dough – you’ll need one package of refrigerated crescent roll dough. There should be 8 individual crescent rolls in the package.
Butter – we used regular salted butter.
Sugar – granulated white sugar is what you’ll need for this recipe.
Ground cinnamon – any variety of ground cinnamon that you like will be perfect.
Powdered sugar – the powdered sugar will be used to make a thin frosting to drizzle over the rolls.
Half-and-half or milk – we used half-and-half for a creamier frosting, but any milk you like will work.
Vanilla extract – the vanilla gives the frosting a nice extra hint of flavor.
How to Make Cinnamon Crescent Rolls
Preheat the oven to 375F degrees. Lightly grease a large baking sheet with non-stick cooking spray; set aside.
In a small bowl combine the butter, sugar, and cinnamon.
Open the crescent roll package and separate each triangle of dough. Spoon the butter/sugar mixture over one side of each crescent roll triangle, then roll them up starting with the wide and rolling towards the point of the triangle.
Place on the prepared cookie sheet.
Bake the crescent rolls at 375F degrees for 10-12 minutes until golden brown.
Remove from oven and transfer to a wire cooling rack.
In a small mixing bowl, combine the powdered sugar, half-and-half or milk, and vanilla extract, stirring until smooth. Drizzle over the warm crescent rolls.
Serve the rolls warm.
How to Store Leftover Crescent Rolls
Keep the leftover rolls in an airtight food storage container or zip-top bag. They will stay fresh at room temperature or refrigerated for up to five days.
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Cinnamon Crescent Rolls
- 1 package 8 count crescent rolls
- 4 tablespoons butter melted
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 cup powdered sugar
- 2 tablespoons half-and-half or milk
- 1/2 teaspoon vanilla extract
- Preheat oven to 375F degrees. Lightly grease a large baking sheet with non-stick cooking spray; set aside.
- Open the crescent roll package and separate each triangle of dough.
- In small bowl combine the butter, sugar, and cinnamon. Spoon the mixture over one side of each crescent roll triangle, then roll them up starting with the wide and rolling towards the point of the triangle. Place on the prepared cookie sheet.
- Bake the crescent rolls at 375F degrees 10-12 minutes until golden brown. Remove from oven and transfer to a wire cooling rack.
- In a small mixing bowl, combine the powdered sugar, half-and-half or milk, and vanilla extract, stirring until smooth. Drizzle over the warm crescent rolls. Serve the rolls warm.
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7 comments on “Cinnamon Crescent Rolls”
These are good – my other favorite way is with a little bit of cream cheese spread on them and then dot with chocolate chips. Bake and dust with powdered sugar.
I have made these and I add a good sprinkling of dark
chocolate chips before I roll them up. They blend well with the cinnamon and sugar. So many good options.
Must try white sauce
u said they will keep in refrig. for 5 days-not my house-I eat them for breakfast-lunch, and dinner-all gone…
Two days max at my house. 🙂
The ingredient list and the directions don’t match. Ingredient list calls for granulated sugar, directions say and show brown sugar.
Michele, it should have read “sugar”. There is no brown sugar in the recipe. We updated the post. Thanks!