Crescent Roll Cinnamon Rolls

Everyone loves fresh cinnamon rolls! Soft, sweet, and gooey cinnamon rolls have always been a favorite bakery confection, and for good reason. Cinnamon rolls are so delicious, with fragrant swirls of cinnamon and creamy white icing. You’re definitely going to want to serve them with a cinnamon dolce latte!

Traditional cinnamon roll recipes take several hours and lots of waiting for the dough to rise. This shortcut cinnamon roll recipe uses refrigerated crescent rolls so you can skip the wait and get your sticky buns in the oven. (If you love starting from scratch to make yeast breads, try my cinnamon swirl bread. It’s so good!)

“Homemade” Cinnamon Rolls

SO easy! This foolproof recipe ensures that your cinnamon rolls have an even texture and consistency every time you make them. You simply lay out the entire roll of crescent dough in a single sheet, spread and sprinkle your fresh cinnamon roll filling onto the dough, and then roll and cut just like you would for any cinnamon roll recipe. This cinnamon roll recipe is perfect for novice bakers, kids, or anyone who likes a shortcut (and who doesn’t?).

They don’t taste like a shortcut. The end result is a fresh and delicious cinnamon roll that looks and tastes like you’ve been baking all day. Top it with the included from-scratch icing recipe, and you’ve got a winning cinnamon roll in your hands.

Versatile. You can also bake these rolls up in a muffin tin, or create mini cinnamon rolls with this easy-to-divide, easy-to-use cinnamon roll recipe. It’s so versatile and user-friendly that you’ll come back to it time and time again.

Ingredient Notes

• Refrigerated crescent rolls: You’ll need two 8 oz. cans. Any brand will do! If you use crescent rolls, just lightly press the seams together and you’re ready to go. If you buy the dough sheets, you can skip this step.
• Granulated sugar (white sugar) and brown sugar: A combination of white sugar and brown sugar is used. The brown sugar gives the rolls a caramel flavor as it bakes and combines with the butter. I usually use light brown sugar. Be sure to firmly pack it into the measuring cup.
• Ground cinnamon: Choose a good quality cinnamon. I’ve found that store brands or generic cinnamon doesn’t have nearly as much flavor.
• Unsalted butter: Take the butter out of the refrigerator at least an hour ahead of time, depending on how warm your kitchen is. The butter needs to be fairly soft to spread on the dough.
• Icing: This recipe also includes a sweet homemade icing for the cinnamon rolls. You’ll need more unsalted butter, powdered sugar, vanilla extract, and a tablespoon or two of milk.

How to Make Crescent Roll Cinnamon Rolls

Prep. Turn your oven on to preheat oven to 350℉.  Line an 8 x 8-inch baking dish with parchment paper. I find that it helps to lightly spray the inside of the dish with nonstick spray so the parchment paper will stay in position. Set aside.

Make filling. In a small bowl, combine granulated sugar, brown sugar and cinnamon until combined.

Prepare dough. Place another piece of parchment paper on your work surface for easier clean-up. Unroll a can of crescent roll dough onto the parchment paper and press all the perforated seams together, making a solid sheet of dough.

Add filling. Spread half of the softened butter, about 3 tablespoons, onto the crescent dough sheet. Sprinkle half of the sugar and cinnamon mixture onto the butter-covered dough, leaving a small border around the edges.  Press down lightly to ensure the sugar mixture sticks to the butter.

Roll and slice. Beginning with the short end, roll the dough as tightly as possible to form a log. Slice the dough into 6 equal pieces and place each section, cut-side down, into the prepared baking dish. 

Repeat the process with the second roll of crescent dough.

Bake. Put the pan of crescent roll cinnamon rolls in the preheated oven to bake for 25 to 30 minutes until they are golden brown.

Make the icing. While the rolls are baking, you can prep the icing. Melt the butter in a small bowl. Add the vanilla extract and powdered sugar, beating until combined. Add 1 to 2 tablespoons of milk until the icing has the desired consistency and is smooth.

Ice the rolls. Liberally spread the icing over the warm rolls. Serve immediately.

Recipe Variations

• Make muffins: To make cinnamon roll muffins, you can bake the rolls in a muffin tin until browned on top and cooked through.
• Add mix-ins: Since you’re in charge of the filling, you can add your favorite ingredients, like nutmeg, walnuts, or a smidge of hazelnut spread
• Make it even easier: Use crescent dough sheets instead of crescent rolls and you won’t need to press the seams together!
• Bonus crunchy topping: You may have leftover sugar mixture on the parchment paper you used to roll out the dough. Don’t throw it away! Sprinkle the excess sugar on top of the rolls in the pan before you bake them. The sugar will create a sweet crunchy layer.
• Use canned biscuits. If you like using refrigerated dough, be sure to try my cinnamon sugar pull-apart bread, too.

Storage & Reheating

Make ahead tip: If you’re making the cinnamon rolls ahead to serve later, store the frosting and the rolls separately. Frost these cinnamon rolls right before you serve them.

Storage: Store leftovers at room temp in an airtight container for up to 2 days or refrigerate for up to 5 days

Reheat: Microwave for 20 to 30 seconds to reheat