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Crescent Roll Cinnamon Rolls Recipe
If you love warm, gooey cinnamon rolls but don’t have time to fuss with yeast dough, this Crescent Roll Cinnamon Rolls Recipe is your new weekend breakfast hero—soft, buttery spirals of crescent dough, cozy cinnamon sugar, and a creamy icing that tastes like you spent hours in the kitchen.
Full Recipe Introduction
This Crescent Roll Cinnamon Rolls Recipe takes all the nostalgia of homemade cinnamon rolls and tucks it into a simple, semi-homemade package. Instead of mixing and proofing dough, we lean on canned crescent dough, roll it up with a buttery cinnamon filling, and bake until golden and fragrant. You still get that soft, tender texture and sweet pastry breakfast experience, but with a fraction of the work.
I make these on Saturday mornings when my grown kids come home or when the grandkids spend the night. They love watching the spirals appear as we slice the crescent roll cinnamon rolls, and I love that breakfast is in the oven in about 10 minutes. It’s a quick breakfast roll that still feels like a treat—perfect for holidays, lazy weekends, or “just because” mornings.
What makes this recipe special is the balance between homemade and shortcut. You still whisk together a simple buttery cinnamon filling and a tangy cream cheese icing, so it tastes like real homemade cinnamon rolls. But you’re using crescent dough cinnamon rolls as the base, which makes this a true simple brunch recipe that anyone can pull off, even with kids “helping.”
You know what? I actually think of this as a “training wheels” kid friendly baking recipe. It’s forgiving, fun, and there’s nothing quite like teaching little hands how to roll up their own oven baked cinnamon rolls.
Why You’ll Love This Crescent Roll Cinnamon Rolls Recipe
- Fast, no-yeast method – No waiting on dough to rise; you’re baking in about 10 minutes.
- Perfect for busy mornings – Great as a weekend breakfast idea or holiday brunch when you’re juggling a lot.
- Semi-homemade but still special – Uses canned crescent dough with a homemade buttery cinnamon filling and cream cheese icing.
- Kid-friendly and fun – Easy steps that kids can help with: spreading, rolling, and sprinkling.
- Small-batch friendly – Make just one can for a small family or bake several pans for a crowd.
- Customizable flavors – Add nuts, raisins, orange zest, or even chocolate chips without changing the method.
- Budget-conscious – Uses basic pantry ingredients plus crescent rolls and cream cheese.
- Great as dessert or breakfast – Serve warm in the morning or later as a canned crescent roll dessert with coffee.
Ingredients For Crescent Roll Cinnamon Rolls
For the rolls:
- 1 (8-ounce) can refrigerated crescent roll dough
- Plain or “sheet” style crescent dough both work; sheet dough is a bit easier to roll.
- 2 tablespoons unsalted butter, very soft (plus a little extra for greasing the pan)
- 1/3 cup brown sugar, packed (light or dark; dark gives deeper flavor)
- 1 ½ teaspoons ground cinnamon
- 1 pinch fine sea salt
For the cream cheese icing:
- 3 ounces cream cheese, softened (block style, not whipped)
- 2 tablespoons unsalted butter, softened
- 3/4 cup powdered sugar, sifted if lumpy
- 1–2 tablespoons milk or half-and-half (start with 1, add more as needed)
- 1 teaspoon pure vanilla extract
- Small pinch of salt (helps balance the sweetness)
Helpful add-ins (choose what your crew likes):
- 1/4 cup chopped pecans or walnuts (for crunch)
- 2–3 tablespoons raisins or mini chocolate chips
- 1 teaspoon orange zest in the icing for a brunch-y twist
Use full-fat cream cheese for the icing—it melts nicely and gives that classic bakery-style, cream cheese icing texture we all love. For the butter, I usually grab store-brand unsalted butter; it works beautifully here.
Directions: How To Make Crescent Dough Cinnamon Rolls
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Preheat and prep your pan
Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan or small baking dish with butter or cooking spray. A smaller pan helps the rolls snuggle together and stay soft and tender. -
Mix the buttery cinnamon filling
In a small bowl, stir together the 2 tablespoons softened butter, brown sugar, cinnamon, and pinch of salt until you get a thick, spreadable paste. If it looks too crumbly, mash it with the back of a spoon for a minute—it will come together as the butter softens more. -
Roll out the crescent dough
Open the can of crescent roll dough carefully (I still jump a little at the pop, and I’m 50, so no judgment). Unroll the dough onto a lightly floured countertop or a piece of parchment.- If the dough is perforated: pinch the seams together with your fingers to form one rectangle.
- Aim for a rectangle about 8 x 12 inches; you don’t have to measure perfectly, just get it roughly that size.
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Spread the cinnamon filling
Gently spread the cinnamon filling over the surface of the dough, leaving about 1/4 inch border on the long sides. A small offset spatula works great, but the back of a spoon or clean fingers do the job too.
If you’re adding nuts, raisins, or chocolate chips, sprinkle them evenly over the cinnamon layer now. -
Roll it up snugly
Starting from one long side, roll the dough up into a tight log, just like classic homemade cinnamon rolls. Take your time and keep it snug without stretching the dough too much. When you reach the end, pinch the seam closed along the length of the log so it doesn’t unravel. -
Slice into rolls
Use a sharp knife or a piece of unflavored dental floss to cut the log into 8 equal rolls (cut in half, then each half into four pieces).- Floss trick: slide the floss under the log, cross the ends over the top, and pull—this gives you clean spirals without squishing them.
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Arrange in the pan
Place each roll cut-side up in the prepared pan. They should be close but not crammed; they’ll puff and fill in the gaps as they bake. -
Bake until golden and fragrant
Bake for 16–20 minutes, or until the crescent roll cinnamon rolls are puffed, lightly golden on top, and the centers look set—not wet or doughy. Every oven runs a bit different, so start checking around 15 minutes. -
Make the cream cheese icing while they bake
In a medium bowl, beat the softened cream cheese and butter together until smooth. Add the powdered sugar, vanilla, a pinch of salt, and 1 tablespoon milk.- Whisk until creamy. If it’s too thick to drizzle, add another teaspoon or so of milk, a little at a time, until it’s pourable but still rich.
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Frost and serve warm
Let the rolls cool for 5 minutes—just enough so the icing doesn’t completely melt away. Spoon or drizzle the cream cheese icing over the warm rolls, letting it drip down into all the little cinnamon pockets.
Serve right away for the full, gooey, sweet pastry breakfast experience.
Servings & Timing
- Yield: About 8 crescent roll cinnamon rolls
- Prep Time: 10–15 minutes
- Bake Time: 16–20 minutes
- Total Time: Around 30–35 minutes from can to table
That’s faster than a trip through the drive-thru, and frankly, it tastes a whole lot better.
Variations: Fun Twists On These Shortcut Cinnamon Rolls
- Orange Brunch Rolls – Add 1–2 teaspoons orange zest to the filling and use orange juice instead of milk in the icing.
- Sticky Pecan Crescent Rolls – Sprinkle chopped pecans and an extra tablespoon of brown sugar over the filling for a sticky, nutty finish.
- Apple Cinnamon Rolls – Add a thin layer of finely chopped, peeled apple over the cinnamon filling for a cozy fall version.
- Chocolate Swirl Rolls – Scatter mini chocolate chips over the filling and drizzle with a little melted chocolate along with the icing.
- Maple Cream Cheese Rolls – Swap the vanilla for pure maple syrup in the icing and skip the milk; add just enough water to reach your favorite consistency.
- Lighter Glaze Version – Skip the cream cheese and make a simple glaze with powdered sugar, milk, and vanilla for a thinner, more classic icing.
Storage & Reheating
If you somehow have leftovers (it doesn’t happen often at my house), here’s how to keep these crescent roll cinnamon rolls tasting fresh:
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Room Temperature:
- Store cooled rolls, tightly covered, at room temperature for up to 1 day. This works well if you know they’ll be gone quickly.
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Refrigerator:
- For longer storage, keep them in an airtight container in the fridge for 3–4 days. The cream cheese icing stays safe and the rolls stay soft.
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Freezer:
- Freeze baked and cooled rolls (with or without icing) in a freezer-safe container for up to 2 months.
- For the nicest texture, wrap them individually, then place together in a sealed bag or container.
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Reheating:
- Microwave individual rolls for 15–25 seconds until warm and soft.
- For a slightly crisper edge, reheat covered with foil in a 300°F oven for about 8–10 minutes.
- If reheating from frozen, thaw in the fridge overnight, then warm as above.
You can also assemble the pan the night before, cover tightly, and refrigerate. In the morning, let the pan sit on the counter while your oven heats, then bake. They may need an extra minute or two in the oven.
Notes From My Kitchen
- Chill the dough briefly if it’s too soft. If your kitchen is warm and the crescent dough feels sticky, pop the rolled log into the fridge for 5–10 minutes before slicing. It cuts much cleaner.
- Don’t skimp on the cinnamon. Ground cinnamon loses strength as it sits in the pantry. If yours has been hanging around for a couple of years, you may want a little extra in the filling.
- Use parchment for easy cleanup. Lining the pan makes cleanup easier and helps keep the bottoms from getting too dark.
- Icing thickness is a personal thing. My husband likes a thicker schmear; I like a drippy, melty icing. Just adjust the milk a teaspoon at a time until it feels right for you.
- Bake closer together for softer rolls. If you want edges that are extra soft and “pull-apart” style, use a snugger pan so they touch as they bake. For slightly crispier edges, spread them out a bit more on a larger pan.
Honestly, after testing this recipe several times (my neighbors were very happy), the sweet spot for most ovens was right around 18 minutes. Try not to overbake; that’s the biggest thing that separates truly soft semi homemade cinnamon rolls from dry ones.
FAQs
Can I make this Crescent Roll Cinnamon Rolls Recipe ahead of time?
Yes. You can assemble the rolls, cover the pan tightly, and refrigerate overnight. Bake them cold from the fridge, adding a few extra minutes, and frost right after baking.
Can I use crescent roll sheets instead of regular crescent rolls?
Absolutely. Crescent roll sheets are fantastic here because you don’t have to pinch the seams; just roll, slice, and bake.
What kind of canned crescent dough works best?
Standard refrigerated crescent roll dough works very well. I usually choose the original style, not “buttery flavored,” since we’re adding our own butter and filling.
My rolls unrolled a bit while baking—what happened?
This usually means the seam wasn’t pinched quite tight enough. Next time, give the seam a firm pinch along the entire log, and place the rolls seam-side toward another roll or the side of the pan.
Can I make these without cream cheese icing?
Yes. You can use a simple powdered sugar and milk glaze or even dust them with powdered sugar right before serving for a lighter finish.
How do I keep the bottoms from getting too dark?
Use a light-colored pan, bake in the center of the oven, and check a few minutes early. You can also place the pan on top of another empty baking sheet to create a little buffer from direct heat.
Can I double this recipe for brunch guests?
Yes, very easily. Use two cans of crescent dough, double the filling and icing, and bake in a 9 x 13-inch pan. Add a couple of minutes to the bake time as needed.
Are these crescent dough cinnamon rolls very sweet?
They’re sweet, but not over the top. If you like things less sweet, use a lighter hand with the icing or drizzle just a little over each roll instead of covering the whole pan.
Conclusion
This Crescent Roll Cinnamon Rolls Recipe gives you all the cozy flavor of classic homemade cinnamon rolls with the ease of crescent dough—soft, buttery spirals, a rich cinnamon swirl, and creamy icing in about half an hour. It’s a quick, kid friendly baking recipe that works for busy weekdays, lazy Sundays, or a simple brunch recipe when you want something warm from the oven without a lot of fuss.
If you try these, I’d love to hear how your family likes them and what fun twists you add—nuts, fruit, chocolate, you name it. And if you enjoy easy, semi homemade cinnamon rolls like this, you might also explore more quick breakfast rolls and canned crescent roll dessert ideas to keep your mornings sweet but stress-free.
Crescent Roll Cinnamon Rolls
Ingredients
- 1 can refrigerated crescent roll dough 8-ounce can; plain or sheet-style both work
- 2 tablespoons unsalted butter very soft, plus more for greasing the pan
- 1/3 cup brown sugar packed; light or dark
- 1 1/2 teaspoons ground cinnamon
- fine sea salt pinch, for filling
- 3 ounces cream cheese softened; block-style, full fat
- 2 tablespoons unsalted butter softened, for icing
- 3/4 cup powdered sugar sift if lumpy
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons milk or half-and-half start with 1 tablespoon, add more as needed
- salt small pinch, for icing
- 1/4 cup chopped pecans or walnuts optional, for filling
- 2-3 tablespoons raisins or mini chocolate chips optional, for filling
- 1 teaspoon orange zest optional, for icing or filling
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan or small baking dish with butter or nonstick cooking spray. A smaller pan helps the rolls stay soft and tender.
- In a small bowl, stir together 2 tablespoons softened unsalted butter, brown sugar, ground cinnamon, and a pinch of fine sea salt until you have a thick, spreadable paste. If it looks crumbly, mash with the back of a spoon until it comes together.2 tablespoons unsalted butter, 1/3 cup brown sugar, 1 1/2 teaspoons ground cinnamon, fine sea salt
- Open the can of crescent roll dough and unroll it onto a lightly floured counter or piece of parchment. If the dough is perforated, pinch the seams together with your fingers to make one rectangle, about 8 x 12 inches.1 can refrigerated crescent roll dough
- Gently spread the cinnamon filling evenly over the dough, leaving about a 1/4-inch border on the long sides. If using chopped nuts, raisins, or mini chocolate chips, sprinkle them evenly over the filling.2 tablespoons unsalted butter, 1/3 cup brown sugar, 1 1/2 teaspoons ground cinnamon, fine sea salt, 1/4 cup chopped pecans or walnuts, 2-3 tablespoons raisins or mini chocolate chips
- Starting from one long side, roll the dough up into a tight log. Pinch the seam along the length of the log to seal. Use a sharp knife or unflavored dental floss to cut the log into 8 equal rolls.1 can refrigerated crescent roll dough
- Place the rolls cut-side up in the prepared pan. Space them close together but not tightly packed; they will puff and fill in the gaps as they bake.
- Bake for 16–20 minutes, or until the rolls are puffed, lightly golden on top, and the centers look set rather than wet or doughy. Begin checking around 15 minutes, as ovens vary.
- While the rolls bake, beat together the softened cream cheese and 2 tablespoons softened unsalted butter in a medium bowl until smooth. Add the powdered sugar, vanilla, a small pinch of salt, and 1 tablespoon milk or half-and-half. Whisk until creamy. If the icing is too thick to drizzle, add more milk a teaspoon at a time until pourable but still rich. For an orange variation, mix in orange zest.3 ounces cream cheese, 2 tablespoons unsalted butter, 3/4 cup powdered sugar, 1 teaspoon pure vanilla extract, 1-2 tablespoons milk or half-and-half, salt, 1 teaspoon orange zest
- Let the cinnamon rolls cool in the pan for about 5 minutes so the icing doesn’t completely melt off. Spoon or drizzle the cream cheese icing over the warm rolls, letting it drip into the spirals. Serve warm.
