Cinnamon Crescent Rolls with Sweet Glaze for Breakfast or Dessert

Cinnamon Crescent Rolls

These Cinnamon Crescent Rolls are the kind of treat that never lasts long once they hit the counter. They start with refrigerated crescent roll dough, so there is no yeast, no kneading, and no long rise to plan around.

A soft buttery cinnamon filling goes onto each triangle of dough, the rolls bake until golden, and then the tops get dipped into a thick vanilla glaze that sets into a sweet shell.

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The flavor lands right next to a classic cinnamon roll, but the process is much shorter and far more forgiving. The original recipe comes from Tornadough Alli, where the author describes these rolls as a longtime favorite that delivers cinnamon roll flavor without all the extra work.

This is a large batch recipe. One batch makes 16 servings, which works well for a weekend breakfast, a holiday brunch, or a dessert table. If you are feeding a smaller group, the batch can be cut in half with no special adjustments.

The rolls are also wonderfully versatile. Serve them as a sweet breakfast, a snack with coffee, or a dessert after dinner.

They fit the way most of us actually cook. Simple ingredients, a short shopping list, and a method that is easy to repeat on a busy morning. If you have a can or two of crescent roll dough in the refrigerator, you already have the hardest part handled.

WHY THIS RECIPE WORKS:

Three things make this recipe worth keeping in regular rotation.

• Minimal ingredients. The filling uses pantry staples like brown sugar, granulated sugar, cinnamon, and vanilla, and the dough comes straight from a can.
• Cinnamon roll flavor without the work. You get the same warm, buttery, spiced taste you love in a traditional cinnamon roll, with no dough to make and no rise to wait on.
• Versatile serving options. These rolls work as a snack, a dessert, or a sweet breakfast, so one recipe covers a lot of occasions.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

The ingredient list is short, and most of it is probably already sitting in your baking cupboard. Here is what you need.

For the filling and rolls:

• 1 stick salted butter, softened
• 1/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla extract
• 2 cans crescent rolls

For the glaze:

• 2 cups powdered sugar
• 3 to 4 tablespoons milk
• 2 teaspoons vanilla extract

Two cans of crescent rolls give you 16 pieces, which is why this batch stretches so far. The filling amount is generous enough to cover every piece, and the glaze makes more than enough to coat all 16 tops, so you can dip each one without running short.

HOW TO MAKE CINNAMON CRESCENT ROLLS, STEP BY STEP:

This is the whole process from start to finish. It moves quickly, so read through the steps once before you begin.

1. Preheat and prep. Preheat the oven to 375°F. Line your sheet trays with parchment paper and set them aside.
2. Mix the filling. Place the softened butter, brown sugar, granulated sugar, cinnamon, and vanilla into a medium bowl. Mix with an electric hand mixer until the mixture is combined and smooth.
3. Unroll the dough. Unroll the crescent rolls and lay them out on a clean work surface.
4. Add the filling. Spread a scant tablespoon of the filling over the dough.
5. Shape the rolls. Roll each piece into a crescent shape and tuck the pointy ends under. Place them on the prepared sheet tray about 3 inches apart, then repeat with the remaining rolls.
6. Bake. Bake for 11 to 13 minutes, until the tops are golden brown. Some of the filling will escape while the rolls bake, and that is completely normal.
7. Make the glaze. While the rolls are baking, whisk the powdered sugar, 3 tablespoons of the milk, and the vanilla in a shallow bowl. If it seems too thick, add up to another tablespoon of milk. You want a consistency that is thick yet pourable.
8. Dip the tops. Allow the rolls to cool slightly. Dip the tops of the rolls one by one into the glaze, letting any excess drip off.
9. Set them to dry. Place the rolls glaze side up on a wire rack set over a sheet tray to catch the drips. Repeat with the remaining rolls.
10. Let the glaze harden. Wait 15 to 30 minutes for the glaze to firm up, then serve immediately.

The rolls come out soft and flaky, with the filling melted into the layers of dough. Because some filling escapes during baking, expect a little caramelized sugar around the edges of the tray. That is normal and easy to wipe up once the tray cools.

DO I HAVE TO USE THE GLAZE?

Not at all. The glaze is the finishing touch, and the rolls taste great without it. If you would rather change things up, here are a few options that work well.

• Cinnamon powdered sugar glaze. Add 1/2 teaspoon of ground cinnamon to the regular glaze for a warm spiced finish.
• Light dusting. Skip the glaze entirely and give the warm rolls a light dusting of powdered sugar.
• Cream cheese finish. Use a cream cheese glaze, an icing, or a homemade cinnamon cream cheese frosting in place of the vanilla glaze.

The glaze itself is a simple mix of powdered sugar, milk, and vanilla. It sets up in about 15 to 30 minutes, which gives the rolls a clean, glossy finish without turning sticky.

WHAT ELSE CAN I ADD?

The filling is easy to adjust, so you can shift the flavor to match the season.

• Nutmeg. Add 1/4 teaspoon of ground nutmeg to the filling mixture for a cozy holiday flavor.
• Pumpkin spice. Add pumpkin spice when you make these in the fall for a warm, seasonal twist.

You can also skip the additions completely and keep the filling exactly as written. The classic version is already balanced, with just enough sugar to sweeten the dough and enough cinnamon to make the flavor obvious.

CAN I MAKE THESE AHEAD OF TIME?

Yes, and this is one of the easiest parts of the recipe to plan around. The rolls can be made up to 1 day ahead. Store them however you prefer, then warm them if needed before serving.

The one thing worth waiting on is the glaze. Hold off on glazing until just before you eat them, because the glaze looks and tastes best when it is fresh.

If the rolls have been in the refrigerator, you can reheat them in the oven to take the chill off, or simply eat them chilled if that is your preference. Either way, add the glaze after reheating to finish them off.

HOW TO STORE:

Leftovers keep well when they are stored properly. Place any remaining rolls in an airtight container, and they will stay good for 3 days at room temperature. For longer storage, move them to the refrigerator for up to 5 days, or freeze them in a freezer safe container for up to 3 months.

TIPS AND TRICKS:

A few small notes will help you get the best results every time.

• Serve them warm or at room temperature. That is when the texture and the glaze are at their best.
• Freeze the extras. Leftovers hold up well in the freezer, so a big batch does not have to go to waste.
• Change the spice. The cinnamon can be swapped or supplemented with other flavorings, as covered in the section above.
• Use them anywhere. These rolls are suitable as a breakfast, a snack, or a dessert.
• Add a dipping sauce. Try chocolate sauce, honey, maple syrup, or any frosting or glaze you enjoy.
• Rework the filling or the topping. A different filling can go inside, or the glaze can be replaced with another option.
• Start with canned dough. Classic crescent roll dough from a can is all you need for the base.

One serving of these cinnamon crescent rolls provides about 239 calories, 33 grams of carbohydrates, 1 gram of protein, 12 grams of fat, 6 grams of saturated fat, 0.3 grams of fiber, 24 grams of sugar, 271 milligrams of sodium, and 16 milligrams of cholesterol.

Those numbers come from the original recipe as an estimate. The recipe author notes that they are not a nutritionist, so treat the figures as a helpful guide rather than a precise measurement.

If you enjoy warm spice in your baking, Pumpkin Cinnamon Rolls and Pumpkin Chai Cinnamon Rolls are two more recipes on the site that follow a similar cozy theme. Both are worth a look when you want to keep the cinnamon momentum going.

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Cinnamon Crescent Rolls

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Cinnamon Crescent Rolls These Cinnamon Crescent Rolls are the kind of treat that never lasts long once they hit the counter. They start with refrigerated crescent roll dough, so there is no yeast, no kneading, and no long rise to plan around.

• Total Time: 53 min
• Yield: 16 1x

Ingredients

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Main
1 stick salted butter, softened
¼ cup light brown sugar, packed
¼ cup granulated sugar
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
2 cans crescent rolls

For the glaze
2 cups powdered sugar
3–4 tablespoons milk
2 teaspoons vanilla extract

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Instructions

1-Preheat the oven to 375°F: Preheat the oven to 375°F. Line sheet trays with parchment paper, set aside.
2-Place the softened butter, brown sugar, granulated: 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.
3-Unroll the crescent rolls and lay them: Unroll the crescent rolls and lay them on a clean work surface.
4-Spread a scant tablespoon of the filling: Spread a scant tablespoon of the filling over the dough.
5-Roll into a crescent shape and tuck: 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.
6-Bake for 11-13 minutes until golden brown: Bake for 11-13 minutes until golden brown on top. Some of the filling will escape while baking.
7-While the rolls are baking, make the: 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.
8-Allow the rolls to cool slightly: Allow the rolls to cool slightly. Dip the tops of the rolls one by one into the glaze, allowing any excess to drip off.
9-Place them glaze side up onto a: Place them glaze side up onto a wire rack over a sheet tray to catch any drips. Repeat with the remaining rolls.
10-Wait 15-30 minutes to allow the glaze: Wait 15-30 minutes to allow the glaze to harden and serve immediately.

• Prep Time: 10 min
• Cook Time: 13 min
• Method: bake

Nutrition

• Calories: 239kcal
• Sugar: 24g
• Sodium: 271mg
• Fat: 12g
• Saturated Fat: 6g
• Carbohydrates: 33g
• Fiber: 0.3g
• Protein: 1g
• Cholesterol: 16mg