I love waking up to a warm cinnamon roll and with this minimal ingredient Quick and Easy Cinnamon Rolls Recipe is a great tasting way start the day off right.
Very few things are quite as good to wake up to in the morning as a beautifully made cinnamon roll.
The sweet and spicy balance of just the right amount of cinnamon and sugar blankets a sheet of dough. Sigh.
Some of my favorite cinnamon roll type recipes we have on my site include Pumpkin Cinnamon Rolls, Cinnamon Roll Morning Buns and Cinnamon Roll Blondies.
The rolled up frosted treat is the perfect indulgence whether you are rushing out of the house, or enjoying in a leisurely morning.
This easy cinnamon rolls recipe is a great tasting way to make Quick Cinnamon Rolls that start the day off right. You are not going to believe how easy they are!
Why this recipe works:
- With minimal pantry staples this recipe comes together super fast.
- They are done from start to finish in about 20 minutes.
- You can easily double or triple this batch to make more or freeze.
So what makes this particular cinnamon roll recipe quick and easy? The secret to this Quick Cinnamon Roll Recipe is using crescent roll dough!
How to make quick and easy cinnamon rolls?
- Preheat the oven to 375°F degrees. Roll out the crescent roll sheet onto a clean kitchen work surface. Brush it with the melted butter. In a small bowl, mix together the sugar and cinnamon. Sprinkled evenly over the dough (yes, it’s a lot. yes, use it all.)
- The crescent roll sheet is a rectangle, with the shorter side facing you, roll it up tightly into a roll. Slice into six even pieces with a serrated knife.
- Grease six sections of a muffin tin well with cooking spray or more butter. Place each of the rolls cut side up into each section. Bake for 11-15 minutes or until rolls are golden brown. Place muffin tin on a wire rack and let cool.
Cream Cheese Icing Glaze
- While the rolls are cooling, place the softened cream cheese in a medium-sized bowl and cream until smooth with a hand mixer. Add the powdered sugar and vanilla, mix to combine. Add the butter and mix to combine until smooth. Add the milk one tablespoon at a time until desired consistency. The glaze should be thick but pourable.
- Take the rolls out of the muffin tin, glaze rolls, serve while still warm.
HOW DO I KEEP THESE FRESH?
Cinnamon rolls are more a challenge to keep around than they are to preserve. You can keep them at room temperature for a couple of days, or even in the refrigerator for about a week.
For maximum freshness, delay topping the cinnamon rolls with the cream cheese glaze until you are ready to eat them.
My easy cinnamon rolls recipe includes the most amazing cream cheese glaze topping.
HOW DO YOU SOFTEN HARD CINNAMON ROLLS?
If your cinnamon rolls are too cold, then simply let them sit at room temperature.
To warm up and soften for quick cinnamon rolls, wrap them in a moist towel and warm them up on a baking sheet in the oven at 350°F for about 7 minutes.
HOW TO STORE:
Luckily for this easy recipe, we are using store-bought crescent roll dough.
But, the best practice for storing uncooked dough in your refrigerator is to use it up within 2-days. However, if you need to, you can push it for up to 72 hours.
If you wanted to just prep the dough with the seasoning according to my cinnamon rolls recipe below and not bake it yet, cover the dough tightly with plastic before refrigerating.
If you choose to freeze these Easy Cinnamon Rolls, then make sure you wrap them tightly and thoroughly with plastic wrap or aluminum foil.
For the best results only freeze unglazed cinnamon rolls and later apply the icing just before serving.
To unfreeze – thaw them out at room temperature and then drizzle on the cream cheese glaze according to my cinnamon roll recipe. *aggressively drooling.*
To reheat room temperature cinnamon rolls, you can use the oven or the microwave for quick cinnamon rolls. In the oven at 400 degrees F for 10 mins.
In the microwave you’ll want to only do about 30-45 seconds covering them with a moist paper towel. Then finished off in the oven for a minute or two.
TOOLS USED TO MAKE MY EASY CINNAMON ROLLS RECIPE
Tips and Tricks:
- Make sure you use crescent dough sheets and not regular crescent rolls, if you use regular ones make sure you pinch the edges together to make a sheet.
- These can be frozen, see my tips above.
- We recommend glazing when still warm.
- Adding a little bit if cinnamon the the glaze is absolutely delicious!
- You can easily double or triple this recipe to serve more people.
If you want a fun, tasty and easy recipe that makes your mornings great then you need to make these Quick and Easy Cinnamon Rolls Recipe!
If you like this recipe you might also like:
If you’ve tried these QUICK AND EASY CINNAMON ROLLS RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Quick and Easy Cinnamon Rolls Recipe
Ingredients
- 1 can crescent roll dough sheet
- 2 tablespoons unsalted butter melted
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Cream Cheese Icing Glaze
- 4 ounces cream cheese softened
- 1/4 cup powdered sugar
- 1 & 1/2 teaspoons vanilla bean paste or vanilla extract
- 1 tablespoon unsalted butter melted
- 3 tablespoons milk
Instructions
- Preheat the oven to 375°F degrees. Roll out the crescent roll sheet onto a clean kitchen work surface. Brush it with the melted butter. In a small bowl, mix together the sugar and cinnamon. Sprinkled evenly over the dough (yes, it's a lot. yes, use it all.)
- The crescent roll sheet is a rectangle, with the shorter side facing you, roll it up tightly into a roll. Slice into six even pieces with a serrated knife.
- Grease six sections of a muffin tin well with cooking spray or more butter. Place each of the rolls cut side up into each section. Bake for 11-15 minutes or until rolls are golden brown. Place muffin tin on a wire rack and let cool.
Cream Cheese Icing Glaze
- While the rolls are cooling, place the softened cream cheese in a medium-sized bowl and cream until smooth with a hand mixer. Add the powdered sugar and vanilla, mix to combine. Add the butter and mix to combine until smooth. Add the milk one tablespoon at a time until desired consistency. The glaze should be thick but pourable.
- Take the rolls out of the muffin tin, glaze rolls, serve while still warm.
Notes
- Make sure you use crescent dough sheets and not regular crescent rolls, if you use regular ones make sure you pinch the edges together to make a sheet.
- These can be frozen, see my tips above.
- We recommend glazing when still warm.
- Adding a little bit if cinnamon the the glaze is absolutely delicious!
- You can easily double or triple this recipe to serve more people.
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