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!
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📋 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.
Brenda says
These were absolutely fantastic! They were super easy to make and far better than those from a can. Watch out tho... you can’t stop eating them!!!
Jessica says
Agreed!!
Sallie says
These are so easy and yummy!! I added fresh blueberries to some, they came out great! Thanks
Jessica says
Sounds delicious!
Julie says
Love that this is super quick and easy! Are you sure that the glaze proportions are correct? My glaze came out super runny and watery - had to add another 1/2 cup sugar and it still ran right off the cinnamon rolls ??
Jessica says
Did you use heavy cream? It's much heavier than regular milk - I'd suggest to just use less next time! 🙂
Bebe says
Mine came out a little dry. I’m thinking I’m going to add bits of butter and maybe maple flavoring to the glaze next time.
Jessica says
Sounds yummy!
Margaret says
I add chopped maraschino cherries. It makes them even more scrumptious.
Jessica says
Interesting!
Peggy says
I’m going to make these for sure and add a small spoonful of cream cheese in the center
Jessica says
Yum!
sylvia says
Good evening Jessica,
I was wondering what about putting apple pie filling with the light brown sugar and cinnamon. What would you recommend yes or no. I love this recipe and OMG amazing. But I was thinking about kicking it up a notch with apple pie filling. Thank you for taking the time from your busy schedule to read this comment. Respectfully, Sylvia
Jessica says
Sounds like an AMAZING addiiton! Lol
- Jessica
Caralyn says
I just made a similar recipe last evening, but I put 3 thin apple slices on each flattened roll with the cinnamon and sugar, rolled up like usual, and sprinkled more cinnamon-sugar on top of each roll. Bake 375 on greased sheet, 15 min. Served warm with vanilla ice cream. O-M-G! Awesome, fast and easy.
Bebe says
There’re is an apple dumpling recipe made with with crescent roll and 7up that is excellent.
Virginia says
Do you roll these like regular crescent rolls? Thank you
Jessica says
Yes, exactly like that.
DJR914 says
Made these for brunch yesterday. Quick and easy and devoured by all. I did find that the amount of sugar/cinnamon filling was a lot... I didn't use all of it. Also, I think next time I would try to press the triangles into a sheet (each set of 2) and lengthwise fill, roll, and slice bite-sized before baking. I think that would be easy modification and go far!!
Tammy Brabham says
Yum!!!! How easy and delicious, I will be making these sometime this weekend!!!!