Crescent Roll Cinnamon Rolls
It's easy to make cinnamon rolls with canned crescent dough. (And they taste better than canned cinnamon rolls!)
Ingredients
For the Cinnamon Rolls
- 4 tablespoons brown sugar, dark or light
- ½ teaspoon ground cinnamon
- 1 (8 ounce) can crescent roll dough, sheet or rolls
- 1 ½ tablespoons butter, melted
For the Glaze
- ½ cup powdered sugar
- 1 tablespoon milk, plus more as needed
Instructions
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Preheat oven to 375°F. Grease a 9x13-inch pan or line with parchment paper.
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Stir together brown sugar and cinnamon. Set aside.
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Unroll the crescent dough into about a 13x7-inch rectangle . If using the sheets, move to step three. If using a can of crescent rolls, pinch the dough together at the seams.
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Brush dough with melted butter. Sprinkle cinnamon-sugar mixture evenly over the dough.
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Starting with the long end farthest away from you, roll the dough into a tight log. Pinch the seam together. Turn the log seam-side down and cut into 12 rolls.
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Place on the prepared baking sheet and bake until golden brown, 12-15 minutes.
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Remove the rolls from the oven and allow to cool for 10 minutes. Then glaze.
To make the glaze: Stir together powdered sugar and milk in a small bowl. Drizzle over the rolls. If the glaze seems thick, add a little (teaspoon) additional milk.
Recipe Notes
Ingredient Notes
Brown Sugar. Use either light or dark brown sugar for this recipe.
Cinnamon. For the best flavor, make sure your cinnamon isn't expired. It should have a lovely cinnamon scent when you open the jar. If it doesn't, the cinnamon rolls won't have a cinnamon-flavor.
Crescent Dough. Use crescent dough sheets or a can of crescent rolls. If using crescent rolls, pinch together at the seams before brushing with butter.