Make-shift cinnamon rolls made the easy way and you will not believe how amazing these Cinnamon Roll Crescents are! The baked crescent dough is flakey and buttery, filled with a gooey brown sugar cinnamon filling and topped with a sweet vanilla glaze. These cinnamon crescent rolls come together in minutes and you will not believe how amazing they are!
When it's nice out, I really try to take advantage of it. It's always good to have a little trick up your sleeve for yummy treat ideas like these that take only minutes to prepare so you're in and out of the kitchen in no time! If you know me, you know how much I adore fluffy cinnamon rolls and now I don't need to spend hours in the kitchen rising dough! And neither do you.
These easy cinnamon crescent rolls are made easy by using store-bought crescent dough or puff pastry and they have the same flavors you know and love about your favorite treat, the cinnamon roll. The flavors come SO close and the fact that they're so easy to make is unreal. My family absolutely loves when I make these.
Need another easy cinnamon treat to make? Try my Cinnamon Sugar Chex Mix or Cinnamon Sugar Donuts.
Why you'll love this recipe
- These pillsbury crescent roll cinnamon rolls have the same flavors you know and love about a classic cinnamon roll, without the hassle.
- Cinnamon crescent rolls are so easy to make and come together in minutes.
- Only a few simple ingredients are needed to make this recipe.
Ingredients
- Crescent dough: I use Pillsbury crescent dough for these. Puff pastry would also be tasty. Just like my Cheesy Jalapeño Popper Pinwheels that also use crescent dough.
- Light brown sugar: You can also use dark brown sugar to deepen the flavor in the cinnamon roll filling recipe.
Substitutions & Variations
- Apple Cinnamon Roll Crescents: Add thinly sliced, chopped apples on top of filling mixture before rolling up the crescents.
- Chocolate Cinnamon Roll Crescents: Add chocolate chips on top of filling before rolling them up.
- Fall-inspired: Substitute the cinnamon for pumpkin pie spice for a cozier Fall version.
How to make crescent cinnamon rolls
Here is a brief overview of how to make crescent cinnamon rolls with Pillsbury dough.
- Separate all of the dough triangles.
- Stir together filling ingredients and spread on top of each triangle. Really pack it on.
- Roll them up and bake!
- When they're done, mix up the glaze ingredients and drizzle on top of warm rolls.
Jessica's Recipe Tips
- Be sure not to over-bake your crescent cinnamon rolls! That is the one cardinal rule for making these. You want them to be gooey and soft in the center.
Recipe FAQs
Store cinnamon roll crescents at room temperature in an airtight container for up to 3 days. To reheat, warm in the microwave for about 20 seconds.
Sure! While I think they taste best fresh from the oven, you can bake these up to 1 day in advance. They will not have the same fluffy and puffy appearance but will still be equally as delicious! Heat them up in the oven for a few minutes and glaze them just before serving. My favorite way to make these ahead of time is to prepare recipe up to just before baking. Refrigerate prepared raw rolls and bake them off when ready to eat!
More recipes you'll love
Did you make this recipe?
Please leave a ⭐️ review below and tag @sprinkle_some_sugar on Instagram!
📋 Recipe
Cinnamon Roll Crescents
Ingredients
- 1 8 oz can crescent dough, or puff pastry
- ½ cup light brown sugar, packed
- 3 teaspoon cinnamon
- ½ cup powdered sugar
- 2-3 tbs heavy cream, or milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Unroll crescent dough on a large, ungreased baking sheet and separate triangles.
- In a small bowl, combine brown sugar and cinnamon. Spread mixture on top of each triangle of dough and pack it on. Roll up the triangles on an angle and position them on the baking sheet 2" apart.
- Bake for 9-12 minutes or until the tops are lightly golden brown.
- For the glaze, mix powdered sugar, cream and vanilla together in a small bowl until combined. Add as much or as little to get desired consistency. Drizzle over warm rolls.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Deborah Johnson says
Easy, fast, and delicious. Perfect with a cup of coffee!
Debbie says
These were so easy and so fast. I had a can of crescent rolls to use up and this sounded delicious and they were. I also had leftover vanilla frosting and it melted nicely on the hot rolls.
Diana Ponticello says
I followed the recipe to a “t” and they were so delicious. I was so pleasantly surprised. I will make these again and again.
Trish says
5/14/24: this good and very easy to make! Will make again!
Shirsty A says
My sister was getting some cabinet painting done in her kitchen. She asked if I would watch her daughter for the day. I made these crescents with her and they turned out amazing. We had a great time baking together. Thanks for a great recipe.
Elaine says
These were delicious! Need to double recipe next time for my family, they were devoured in less than 2 minutes!
Deb says
I’ve been making these for decades. I usually use white sugar but will definitely start using brown sugar. I like a thin layer of softened butte on them before the sugar & cinnamon. I think I’ll make some this morning. Sounds delicious!!!
MF says
Recipe looks great. I’d like to make them for a large group brunch and need to make them ahead. Do you think they can be made baked ahead of time, well wrapped and frozen then defrosted for,the part or, how far ahead can they be made (and refrigerated?) and still taste fresh. Thanks
Jessica says
I wouldn't recommend baking these ahead of time, they will not have the same fluffy, puffy texture as freshly baked. However, preparing them right up until ready to bake and then refrigerating them with the baking sheet very well wrapped in cling wrap for up to 2 days would be totally fine! I have not experimented with freezing, so I cannot comment on that. I hope this helps and they are enjoyed by all!