Cinnamon roll crescents are quick and easy to make! Crescent roll dough is coated in a brown sugar/cinnamon mixture, then rolled, baked and drizzled with glaze!
I found a recipe on Pinterest that sounded like a totally quick and easy way to have a “cinnamon roll” to munch on with breakfast, so I decided to try it! There was a can of crescent roll dough in the refrigerator begging to be used, so out it came, for this delicious recipe!
We LOVE my homemade cinnamon rolls, but they take quite a while to prepare because of time necessary to let the homemade dough rise, etc. When you want the taste of a cinnamon roll, but without the fuss and effort, these cute little cinnamon roll crescents are the way to go!
We were having scrambled eggs and some bacon that I cooked in our oven, and I wanted something quick, easy, and yummy to serve with it. This was the perfect accompaniment, and we loved these cute little cinnamon roll crescents! They only take a couple minutes to prepare, and then they bake for only 9-12 minutes!
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How To Make Cinnamon Roll Crescents
The first thing you need to do is mix up the cinnamon roll filling! Easy! Simply mix together some brown sugar and cinnamon in a small bowl, until combined. DONE!
Grab a can of refrigerated crescent roll dough out of the fridge. I used this kind, which has the dough for 8 crescent rolls in it.
Cover The Crescent Roll Triangles With Filling Mixture
Separate each of the crescent rolls at the perforations, then lay them on a 13 x 9 inch ungreased baking sheet, about an inch apart. NOTE: You can also make them and roll them, THEN put them on the baking sheet, if desired.
Sprinkle the entire surface of each dough triangle with the filling mixture. Yes… it will be a bit messy, and yes, it will fall all over the baking sheet. No worries. Just scoop up as much as you can and dump it right back on top! Gently press down some of the filling onto the dough.
NOTE: You will most likely NOT use all of the mix. You can see in the photo below how much I had left AFTER completely covering the dough! Store the extras for next time!
Now roll up the cinnamon roll crescents. If you can, roll each one up, beginning at the short side, and roll toward the tip of the triangle, but no worries! You can see in the photo below how mine weren’t that “pretty” or even moderately fashionable. This particular can of dough was pretty decimated when I took it out of the can. Trust me… it doesn’t matter!
Simply roll them up and tuck the end point under. Yes… again, some of the filling will fall out as you roll. I just scooped up what I could, and sprinkled it right back, on top! I used a pastry brush to clean up and remove the extra filling on the pan.
Bake The Cinnamon Roll Crescents
Bake the cinnamon roll crescents in a preheated 350° F oven, for between 9-12 minutes. Since oven temps vary greatly, be sure to check on them around 8-9 minutes.
When done, the cinnamon roll crescents will be golden brown on top (and will sure smell good!). Transfer the crescents to a wire rack, that is positioned on top of wax or parchment paper, and let them cool. The paper underneath will catch the drips when you glaze the crescents later.
Glazing The Cinnamon Roll Crescents
While the cinnamon roll crescents cool, mix together the glaze. Whisk together powdered sugar and heavy cream (or milk) in a small bowl, it reaches your desired consistency.
Lightly drizzle the glaze over the tops of the cinnamon roll crescents once they have cooled down a bit. The wax (or parchment) paper placed under the wire rack will make your cleanup a lot easier!
The glaze will firm up very quickly, and then the cinnamon roll crescents are ready to serve! Aren’t they CUTE? You can see the glaze on top, and all that cinnamon and brown sugar filling in every bit of these decadent breakfast treats!
I truly hope you will consider trying these super easy and quick cinnamon roll crescents. They are absolutely delicious, and I am confident you will enjoy them as much as we did! Have a wonderful day, and may God bless you.
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Original recipe source: http://www.sprinklesomesugar.com/cinnamon-roll-crescents/
- 8 ounces refrigerated crescent roll dough (1 can)
- 1/2 cup brown sugar (light or dark)
- 3 teaspoons cinnamon
- 1/2 cup powdered sugar (confectioner's sugar)
- 2-3 Tablespoons heavy cream or milk
Preheat oven to 375° F.
Separate the crescent rolls at the perforations, then lay them on a 13 x 9 inch ungreased baking sheet, about an inch apart. Sprinkle entire surface of each dough triangle with the filling mixture. Yes... it will be messy. Scoop up as much as you can and dump it right back on top! Gently press down the filling onto the dough. Roll up crescents and tuck the end point under. Some of the filling will fall out as you roll. Scoop up what you can, and sprinkle it back, on top! NOTE: You will most likely NOT use all of the mix. Store extra filling for next time!
Bake at 350° F, between 9-12 minutes. Since oven temps vary, check on them around 8-9 minutes. When done, crescents will be golden brown. Remove from oven and transfer to a wire rack, positioned on top of wax or parchment paper; let them cool for a few minutes.
While crescents cool, make the glaze. Whisk together powdered sugar and heavy cream (or milk) in a small bowl, until it reaches desired consistency. Lightly drizzle glaze over the top of the crescents once they have cooled slightly. The paper placed under the wire rack will make cleanup a lot easier! The glaze firms up quickly, and then cinnamon roll crescents are ready to serve! Enjoy!
Here’s one more to pin on your Pinterest boards!