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Crescent Roll Cinnamon Rolls are the genius shortcut that gives you warm, gooey cinnamon rolls in a fraction of the time, using a can of crescent dough my girls love rolling up themselves on lazy weekend mornings. If you love quick from-the-can treats, you will also adore our other crescent roll favorites.
A buttery cinnamon sugar filling and a simple vanilla glaze turn ready made crescent dough into the easiest cinnamon rolls ever.
Crescent Roll Cinnamon Rolls Quick Look
- 🕐 Prep Time: 10 minutes
- 🍴 Cook Time: 13 minutes
- ⏳ Total Time: 23 minutes
- 🍽 Serving: 16 servings
- ⚡ Calories: 152kcal
- 🌶 Flavor Profile: Warm cinnamon sugar with sweet vanilla glaze
- ✋ Difficulty: Easy, as simple as our banana cream cheese muffins
Quick Answer
To make Crescent Roll Cinnamon Rolls, mix softened butter with brown sugar, granulated sugar, cinnamon, and vanilla. Unroll crescent dough triangles, spread a little filling on each, and roll them up. Bake at 375 degrees Fahrenheit for 11 to 13 minutes until golden. Whisk powdered sugar, milk, and vanilla into a glaze, dip the tops of the cooled rolls, and let the glaze set before serving.
Jump to:
- Crescent Roll Cinnamon Rolls Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Crescent Roll Cinnamon Rolls
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Crescent Roll Cinnamon Rolls FAQs
- Other Recommended Easy Breakfast Recipes
- Crescent Roll Cinnamon Rolls
Why This Recipe Works
Click to see the technique science
- Crescent dough skips the rise. Ready made dough means no yeast or proofing, so rolls are done in under 30 minutes.
- Softened butter spreads easily. Room temperature butter blends into a smooth filling that coats every triangle.
- Two sugars add depth. Brown sugar brings molasses warmth while granulated sugar adds clean sweetness.
- Dipping, not drizzling, the glaze gives full even coverage on every roll.
- A wire rack lets glaze set so the tops harden into a sweet shell instead of pooling.
Why You’ll Love This Recipe
- Ready in about 23 minutes with no yeast or rising time.
- Just a handful of pantry staples plus a can of crescent dough.
- Fun for kids to help with, much like our banana cream cheese muffins.
Key Ingredients
- Crescent roll dough: The time saving shortcut; two cans make sixteen rolls.
- Butter: Softened, for a smooth, rich cinnamon filling.
- Brown and granulated sugar: The sweet base of the cinnamon filling.
- Cinnamon: The warm, cozy star of the filling.
- Powdered sugar, milk, and vanilla: Whisk into the simple sweet glaze.
See recipe card for exact quantities.
Variations and Substitutions
- Cream cheese glaze: Beat in a little cream cheese for a tangy frosting.
- Add nuts: Sprinkle chopped pecans or walnuts over the filling.
- Add raisins: Scatter a few raisins on the dough before rolling.
- Maple glaze: Swap the vanilla for maple extract in the glaze.
- More easy breakfasts: Try our banana cream cheese muffins.
How to Make Crescent Roll Cinnamon Rolls
- Preheat the oven to 375 degrees Fahrenheit and line sheet trays with parchment paper. Place the softened butter, brown sugar, granulated sugar, cinnamon, and vanilla into a medium bowl.
- Mix with an electric hand mixer until combined and smooth.
- Unroll the crescent rolls and lay them on a clean work surface.
- Spread a scant tablespoon of the filling over each piece of dough.
- Roll into a crescent shape, tuck the pointy ends under, and place on a prepared sheet tray about 3 inches apart. Repeat with the remaining rolls.
- Bake for 11 to 13 minutes until golden brown on top. Some of the filling will escape while baking.
- While the rolls bake, whisk the powdered sugar, milk, and vanilla into a shallow bowl until thick yet pourable. Dip the tops of the slightly cooled rolls one by one, letting excess drip off.
- Place them glaze side up on a wire rack over a sheet tray. Wait 15 to 30 minutes for the glaze to harden, then serve.
Recipe Tips & Tricks
- Soften the butter fully so the filling spreads smoothly.
- Use a scant tablespoon of filling per roll so it does not all leak out.
- Space rolls 3 inches apart to let them brown evenly.
- Cool slightly before glazing so the glaze sets instead of melting off.
- Adjust the glaze with more milk for thinner or more sugar for thicker.
- Serve warm for the gooiest, most irresistible rolls.
Serving Ideas and Suggestions
Crescent Roll Cinnamon Rolls are best served warm when the glaze is glossy and the centers are soft and gooey. Pile them on a platter for a weekend breakfast or holiday brunch and watch them disappear.
Serve them alongside scrambled eggs and fruit, or with a batch of our banana cream cheese muffins for a bigger spread. A cup of coffee or cold milk is the perfect partner.
They are also a fun treat to make with kids, since little hands love spreading the filling and rolling up the dough.
Crescent Roll Cinnamon Rolls FAQs
Crescent Roll Cinnamon Rolls are a quick shortcut version of cinnamon rolls made with canned crescent dough spread with a butter cinnamon sugar filling, rolled up, baked, and dipped in a vanilla glaze. They are ready in about 23 minutes with no yeast.
Crescent Roll Cinnamon Rolls are best fresh, but you can bake them ahead and glaze just before serving. Store unglazed rolls airtight and warm slightly before adding the glaze.
Store leftover Crescent Roll Cinnamon Rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Warm briefly before serving.
Yes, freeze baked and cooled Crescent Roll Cinnamon Rolls for up to 2 months. Thaw and warm, then add fresh glaze if needed.
Some filling escaping is normal for Crescent Roll Cinnamon Rolls. Use a scant tablespoon per roll and tuck the pointy ends under to keep more of it inside.
Standard refrigerated crescent roll dough works best for Crescent Roll Cinnamon Rolls. You can also use the seamless crescent dough sheet and cut your own triangles.
Other Recommended Easy Breakfast Recipes
If you make these Crescent Roll Cinnamon Rolls, please leave a star rating and a comment below. I love hearing how they turned out, and it helps other readers find the recipe too!
Love this one? Don’t miss viral TikTok ramen, easy hot dog spaghetti, homemade strawberry butter, caramel pecan logs.
For another quick breakfast bake, whip up a batch of our pistachio muffins.
Can’t get enough cinnamon? Our Texas Roadhouse cinnamon honey butter is the perfect match for warm rolls and biscuits.
For a fruity breakfast bake, whip up a batch of bakery style peach muffins.
Craving more easy treats? Make a batch of our copycat munchkins in the air fryer.
For an easy morning bake, try our pumpkin cream cheese muffins, ready in under 30 minutes.
Craving more fun bakes? Our homemade soft pretzels come together in under an hour with no long rise.
For the brunch table centerpiece, bake our sour cream coffee cake bundt alongside these rolls.
Crescent Roll Cinnamon Rolls
Ingredients
- 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 vanilla extract
Instructions
- Preheat the oven to 375°F. Line sheet trays with parchment paper, set aside.
- Place the softened butter, brown sugar, granulated sugar, cinnamon, and vanilla into a medium-sized bowl. Mix with an electric hand mixer until combined and smooth.1/2 cup salted butter, ¼ cup light brown sugar, ¼ cup granulated sugar, 1 tablespoon ground cinnamon, 1 teaspoon vanilla extract
- Unroll the crescent rolls and lay them on a clean work surface.2 cans crescent roll dough
- Spread a scant tablespoon of the filling over the dough.
- Roll into a crescent shape and tuck the pointy ends under. Place on a prepared sheet tray about 3 inches apart. Repeat with the remaining rolls.
- Bake for 11-13 minutes until golden brown on top. Some of the filling will escape while baking.
- While the rolls are baking, make the glaze by whisking the powdered sugar, 3 tablespoons of the milk, and the vanilla into a shallow bowl. If it seems too thick, add up to another tablespoon of milk to reach the desired consistency. It should be thick yet pourable.2 cups powdered sugar, 3-4 tablespoons milk, 2 teaspoons vanilla extract
- Allow the rolls to cool slightly. Dip the tops of the rolls one by one into the glaze, allowing any excess to drip off.
- Place them glaze side up onto a wire rack over a sheet tray to catch any drips. Repeat with the remaining rolls.
- Wait 15-30 minutes to allow the glaze to harden and serve immediately.
Notes
- Parchment Paper is Your Friend: Makes clean-up a breeze and ensures golden brown bottoms!
- Air Fryer Option: Yes, you can make these in an air fryer. Just follow the manufacturer’s instructions.
- Mixing Bowl: Make sure to use a small bowl for the glaze. Easier to dip the rolls that way!
- Slice With Care: Use a sharp knife to make clean cuts if you’re customizing the size of your rolls.
- Ready for Guests: Keep some canned crescent dough in your fridge; you’ll be prepared for unexpected guests with this quick recipe!
Nutrition
Love This Recipe?
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It was delicious and definitely had a cinnamon roll vibes. My only complaint was there was only enough filling for one can. It said a scant tablespoon for filling so I started with half a tablespoon and filled my 8 rolls with just a little filling left over.