Easy Cinnamon Rolls with Crescent Roll Dough
These easy cinnamon rolls with crescent roll dough are soft, buttery, and filled with warm cinnamon sugar. They come together quickly without the long rise time of traditional yeast rolls and finish with a simple homemade glaze.
Equipment
- Mixing bowl
- small bowl
- Rolling Pin
- Pastry brush or spoon
- Sharp knife or dental floss
- 9-inch baking dish or muffin pan
- Measuring cups and spoons
- Wire rack
Ingredients
- For the Cinnamon Rolls
- 1 tube crescent roll dough or 1 crescent roll dough sheet
- 3 tablespoons unsalted butter softened
- 1/3 cup brown sugar
- 1½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Homemade Cinnamon Roll Icing
- 1 cup powdered sugar
- 1½ tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon softened cream cheese optional
- Optional Add-Ins
- 1/3 cup chopped pecans or walnuts
- 2 tablespoons raisins
- 1 tablespoon mini chocolate chips
Instructions
- Prepare the dough: Unroll the crescent roll dough and gently press the seams together if using precut triangles. If using a crescent roll dough sheet, simply roll it into a rectangle.Add the filling: Spread softened butter evenly over the dough. Mix the brown sugar, cinnamon, and salt, then sprinkle it across the buttered surface.Roll and cut: Starting from the long side, roll the dough into a snug log. Cut it into about 10 even pieces using a sharp knife or unflavored dental floss.Bake: Arrange the rolls in a greased baking dish with a little space between them. Bake at 350°F for about 18–22 minutes, or until puffed and lightly golden. Let them cool for a few minutes before adding the glaze.Make the icing: Whisk powdered sugar, milk, and vanilla until smooth. For a creamier finish, mix in softened cream cheese.Finish: Drizzle the homemade icing over the warm cinnamon rolls and serve while soft.