CINNAMON ROLL CRESCENTS
These easy cinnamon roll crescents are a quick and delicious breakfast treat made with store-bought crescent roll dough. The dough triangles are spread with a buttery cinnamon-sugar filling, rolled up, and baked until golden brown. After baking, the warm crescents are drizzled with a sweet vanilla glaze icing. This no-fuss recipe comes together in under 30 minutes for a homemade pastry that tastes like cinnamon rolls without the effort of making dough from scratch.
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Ingredients
- 2 tablespoon 12g ground cinnamon
- ½ cup 113g unsalted butter, softened
- 1 8 oz can refrigerated crescent dough sheet or 1 (8 oz) tube refrigerated crescent rolls (226g)
- ½ cup 100g sugar
- ¼ cup 50g brown sugar
FROSTING
- 1 cup 120g powdered sugar
- 2-3 tablespoon 30-45ml milk
- 1 teaspoon 5ml vanilla extract
Instructions
- Preheat oven to 375°F (175°C). Prepare your baking sheet by covering it completely with a layer of parchment paper
- If using crescent rolls, unroll and pinch seams together to form a large rectangle. Spread with softened butter.
- In a small bowl, blend the granulated sugar, brown sugar, and cinnamon. Add the mixture evenly over the butter.
- Roll up the dough tightly starting from one long side. Pinch to seal the edge. Slice into 8 equal pieces.
- Place rolls on a prepared baking sheet and bake for 15-18 minutes until golden brown.
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth texture. Drizzle frosting over warm crescent rolls before serving.
Notes
- For a cream cheese glaze, mix 1⁄2 cup powdered sugar with 2 oz softened cream cheese and 1 tablespoon milk.
- Add nuts, chocolate chips, or chopped fruit to the filling for extra flavor and crunch.
- These are best served warm but can be stored in an airtight container for 2-3 days. Reheat before serving.
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