Crescent Roll Cinnamon Rolls

It’s funny how something as simple as crescent roll cinnamon rolls can just… stop you in your tracks. The warm smell sneaks down the hall before you even open the oven – buttery, spiced, sweet. It clings in your sweater hours later, like some cozy reminder. And when you take that first bite – the soft, golden layers giving way to the warm sugar-cinnamon swirl – it’s not dramatic, it just makes you pause. Like, yes, this is what I needed today. Simple, perfect, a little messy. Just right.

Why You’ll Crave It

• They’re ready in under 30 minutes – from start to sticky-fingered finish
• Use store-bought crescent roll dough (shhh… no one will know)
• Classic cinnamon roll flavor but without all the kneading and fuss
• Adapt it however you like – throw in toasted pecans, dried fruit, or orange zest
• Perfect with your morning coffee or a late night nibble straight from the pan… standing up

The first time I made these, my sister ate four in one sitting and didn’t even pretend to be sorry about it.

What You’ll Need

• 1 package crescent roll dough (8 oz): the kind that comes in that slightly alarming pop-can – flaky and soft after baking
• 1/2 cup brown sugar: packed, dark or light is fine, adds that deep caramel-y note
• 1 tablespoon ground cinnamon: generous and warming, don’t skimp
• 1/4 cup unsalted butter, softened: make sure it’s soft enough to spread but not melted
• 1 cup powdered sugar: for the icing drizzle that does all the heavy lifting
• 1–2 tablespoons milk: any kind works – just enough to loosen the icing
• 1/2 teaspoon vanilla extract: makes the icing smell like a bakery window in winter

Easy How-To

Preheat the oven

Set it to 350°F (or 175°C if that’s your oven’s language). Preheating really matters here – gives you an even bake, crisp edges, fluffy center.

Unroll the dough

Carefully open the crescent roll can (I always flinch a little), and lay out the dough on a lightly floured surface. Separate into triangles if they’re not already. Flatten them gently – you want a little stretch but not too thin.

Mix the filling

In a small bowl, stir the brown sugar and cinnamon together with a fork. It should look like spiced sand. Add a pinch of salt if you like things slightly less sweet.

Spread and sprinkle

Spread the softened butter evenly over each triangle – all the way to the edges. Then sprinkle the cinnamon-sugar mixture on top. Every corner, every edge. No sad bites.

Roll ’em up

Start at the wider end of each triangle and roll it snugly to the point. They’ll look like short chubby croissants. Line them up on a parchment-lined baking sheet a little apart – they’ll puff up slightly as they bake.

Bake until golden

Pop them in the oven and bake for about 12–15 minutes, until they’re golden on top and the smell is too much to ignore. Use the middle rack, and don’t wander too far – they go quickly at the end.

Make the icing

While the rolls bake, whisk together the powdered sugar, milk (start with 1 tbsp), and vanilla in a small bowl. Add more milk a splash at a time till it’s pourable, but still thick enough to cling. You’ll know when it’s right.

Drizzle and serve

Once the rolls are out and have cooled just slightly (not hot, not cold – warm), drizzle that icing generously over the tops. Let a little drip down the sides. That’s part of the charm.

Good to Know

• If the can of dough explodes when you open it… you’re doing it right. Just laugh. Happens every time.
• Don’t skimp on the butter – it helps caramelize the bottoms into those lovely gooey spots
• If your filling spills out a bit while rolling, just tuck it in where you can. It all works out in the oven

Serving Ideas

• I love them warm with a strong cup of coffee and a quiet morning – but they’re lovely with a scoop of vanilla ice cream too, honestly

Top Tricks

• Use a piece of dental floss to cut the dough neatly if you decide to slice them into mini spirals instead of crescents – it’s weird, but it works

Frequently Asked Questions

Can I prep these the night before?

Yes, you can roll them ahead and store them covered in the fridge overnight. Just let them sit at room temp for about 10 minutes before baking the next morning.

Can I use margarine instead of butter?

It’ll work, but butter gives the best flavor and richness. If that’s not essential for you, margarine is fine in a pinch.

What can I add to make these more interesting?

Try finely chopped pecans or walnuts in the filling, a touch of cardamom with the cinnamon, or orange zest in the icing. Just little things – they make it feel more special.

Can I freeze baked crescent roll cinnamon rolls?

Absolutely. Let them cool completely, then wrap snug with plastic and freeze. Reheat in the oven or toaster oven at 300°F till warmed through, and drizzle a fresh bit of icing on if you want.

Will they still taste good the next day?

They will – just not quite the same. A quick warm-up in the microwave (8–10 seconds) brings them back to life. The icing might melt a bit, but that’s not a bad thing.