Easy Crescent Roll Cinnamon Rolls Recipe

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Crescent Roll Cinnamon Rolls: gooey cinnamon filling in flaky crescent roll dough with a sweet vanilla icing! How can that be bad?!  


– 1/2 cup salted butter softened – ¼ cup light brown sugar packed – ¼ cup granulated sugar – 1 tablespoon ground cinnamon – 1 teaspoon vanilla extract – 2 cans crescent roll dough For the glaze: – 2 cups powdered sugar – 3-4 tablespoons milk – 2 teaspoons 


Heat the oven to 375°F. Line sheet trays with parchment, set aside. Combine softened butter, brown sugar, granulated sugar,  

Step 1

cinnamon, and vanilla in a medium bowl. Combine and blend with an electric hand mixer. Unroll and place crescent rolls on a clean surface.  

Step 2

Apply a little tablespoon of filling to dough. Tuck the pointed ends and roll into a crescent. On a prepared sheet tray, space 3 inches apart.  

Step 3

Repeat with remaining rolls. Bake until top is golden brown, 11-13 minutes. Baking will release some filling. Mix the powdered sugar, 3 tablespoons of milk, 

Step 4

and vanilla in a small basin while the rolls bake to produce the glaze. Add another tablespoon of milk if it's too thick. Thick yet pourable.  

Step 5

Allow the rolls to cool down a little bit. Dip the tops of the rolls one at a time into the glaze, and then allow any excess glaze to drop off. 

Step 6

To prevent drips, place them with the glaze side facing up on a wire rack that is placed over a sheet tray. 

Step 7

Repeat the same with the remaining rolls. After 15–30 minutes, serve the glaze immediately so that it can become more solid.  

Step 8


-Calories: 152kcal -Carbohydrates: 23g -Protein: 0.3g -Fat: 7g -Saturated Fat: 4g -Polyunsaturated Fat: 0.5g -Monounsaturated Fat: 2g -Trans Fat: 0.2g -Cholesterol: 16mg -Sodium: 76mg -Potassium: 14mg -Fiber: 0.3g -Sugar: 22g -Vitamin A: 183IU -Vitamin C: 0.02mg -Calcium: 13mg -Iron: 0.1mg

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