Crescent Roll Cinnamon Rolls
These Crescent Roll Cinnamon Rolls are soft, buttery spirals made from canned crescent dough with a rich cinnamon-sugar filling and tangy cream cheese icing. They deliver classic cinnamon roll flavor in about half an hour with no yeast and minimal prep.
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.
Notes
Variations: For Orange Brunch Rolls, add 1–2 teaspoons orange zest to the filling and use orange juice instead of milk in the icing. For Sticky Pecan Rolls, add extra brown sugar and chopped pecans over the filling. For Apple Cinnamon Rolls, sprinkle finely chopped peeled apple over the filling. For Chocolate Swirl Rolls, add mini chocolate chips and drizzle with melted chocolate along with the icing. For Maple Cream Cheese Rolls, swap vanilla for maple syrup in the icing and thin with a bit of water as needed.
Storage: Store cooled rolls tightly covered at room temperature for up to 1 day, or in an airtight container in the refrigerator for 3–4 days. Freeze baked and cooled rolls (with or without icing) for up to 2 months, wrapped well. Reheat individual rolls in the microwave for 15–25 seconds, or covered with foil in a 300°F oven for 8–10 minutes. To make ahead, assemble the pan, cover, and refrigerate overnight; bake cold from the fridge, adding a few extra minutes.
Tips: If the dough is very soft, chill the filled log for 5–10 minutes before slicing for cleaner cuts. Don’t overbake; most ovens yield soft rolls around 18 minutes. Bake rolls close together for softer, pull-apart edges; space them out slightly for crisper edges. Adjust icing thickness by adding milk a teaspoon at a time.
Nutrition
Calories: 250kcal
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