Crescent Roll Cinnamon Rolls
These easy crescent roll cinnamon rolls look and taste homemade. You’ll never wait for dough to rise again!
Servings: 12
Ingredients
For the rolls and filling:
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 2 cans (8 oz. each) refrigerated crescent rolls or dough sheet (dough sheets are a little easier to use)
- 6 tablespoons unsalted butter, softened
For the icing:
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
- 1 tablespoon milk, more if needed
Instructions
- Preheat oven to 350℉. Line an 8 x 8-inch baking dish with parchment paper. I find it's helpful to lightly spray the inside of the baking dish with nonstick spray first to keep the parchment paper in position. Set aside.
- In a small bowl, combine granulated sugar, brown sugar, and cinnamon to make the filling. Set aside.½ cup granulated sugar, ½ cup packed light brown sugar, 1 tablespoon ground cinnamon
- Place a piece of parchment paper on your work surface. Unroll 1 can of crescent roll dough onto the parchment paper and press all the seams together, making a solid sheet of dough. (If you bought the dough sheets, simply unroll it.)2 cans (8 oz. each) refrigerated crescent rolls or dough sheet
- Spread half of the softened butter, about 3 tablespoons, onto the crescent dough sheet.
- Sprinkle half of the sugar and cinnamon mixture onto the dough, leaving a small border around the edges. Press down lightly to ensure the sugar mixture sticks to the butter.
- Beginning with the short end, roll the dough as tightly as possible to form a log. Slice the dough log into 6 equal pieces. Place each section, cut-side down, into the prepared baking dish. Repeat the process with the second can of crescent dough.
- Repeat the process with the second can of crescent dough. If there is some of the sugar mixture left over on the parchment paper, sprinkle it over the top of the unbaked rolls.
- Place the rolls in the preheated oven and bake for 25 to 30 minutes or until golden brown.
- While the rolls are baking, melt 4 tablespoons butter in a small mixing bowl. Mix the melted butter, vanilla and powdered sugar until combined. Add 1 to 2 tablespoons of milk until desired consistency is achieved and icing is smooth.¼ cup unsalted butter, 1 teaspoon vanilla extract, 1 ½ cups powdered sugar, 1 tablespoon milk, more if needed
- Spread the icing over warm rolls. Serve immediately.
Notes
- Baking tip: Any excess sugar mixture that has spilled out while rolling the dough can be sprinkled over the top of the rolls once they’re placed in the dish. It creates a crunchy topping.
- Storage: If you're making these ahead, it's better to store the cinnamon rolls before you frost them. Refrigerate the frosting separately and frost the rolls after reheating them. Store cinnamon rolls at room temp in an airtight container for up to 2 days or refrigerate for up to 5 days. Freeze in an airtight container, wrapped in freezer wrap or freezer storage bags for up to 3 months.
- Reheat: Microwave the rolls for 20 to 30 seconds to reheat. Frost and serve immediately. If the rolls are already frosted, you may want to skip reheating them.
Nutrition
Serving: 1cinnamon roll | Calories: 279kcal | Carbohydrates: 40g | Protein: 1g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 153mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 34g | Vitamin A: 297IU | Vitamin C: 0.02mg | Calcium: 19mg | Iron: 0.4mg
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