Crescent Roll Cinnamon Rolls
These crescent roll cinnamon rolls are the ultimate shortcut treat. They're kid-approved, freezer-friendly, and ready in minutes. Made with buttery crescent dough and a simple cinnamon sugar filling, they’re the perfect way to satisfy your sweet tooth.
Servings: 12 mini rolls
Ingredients
Cinnamon Rolls
- 1 roll crescent dough 8 oz package
- 3 tbsp unsalted butter softened to room temperature
- 3 tbsp brown sugar or coconut sugar/date sugar
- 1 ½ tsp ground cinnamon
Cream Cheese Glaze (Optional)
- 3 tbsp cream cheese softened to room temperature
- 3 tbsp powdered sugar
- ¼ tsp vanilla extract
- 1 tbsp milk
Instructions
- Preheat the oven to 375°F (190 degrees C) and spray a 12-cup muffin pan with cooking oil or line a 9-by-13-inch baking sheet with parchment paper.
- In a small bowl, stir together softened butter, brown sugar, and cinnamon until smooth and spreadable.
- Unroll the crescent dough and press the seams together to form one large rectangle that is about 9 by 12 inches. Use a floured rolling pin to help with this if the dough seems to stick.
- Evenly spread the cinnamon-sugar butter mixture over the dough. Use a pizza cutter or a knife to slice the dough into 12 evenly sliced long strips, about 1 inch each in width. Roll each strip into a small roll.
- Place each mini roll into each cup of the prepared muffin pan, or about 2 inches apart on the baking sheet. Bake the rolls for 8 minutes, or until puffed and golden brown.
- For an optional glaze, while the rolls are still warm, whisk together the softened cream cheese, powdered sugar, vanilla, and milk until completely smooth. Drizzle about 1 teaspoon of glaze over each of the rolls before serving.
Notes
- Soften the butter fully. Make sure your butter is soft enough to mix easily with the sugar and cinnamon for a smooth filling. If you're in a pinch and don't have time to soften it at room temperature, you can pop it in the microwave for just a few seconds until it lightly softens. You don't want it melted, just soft. The same trick can be used to quickly soften the cream cheese for the optional glaze.
- Seal the seams well. Press the crescent dough seams together well before spreading the filling to prevent leaks.
- I prefer to slice the dough first and then roll it up into small rolls instead of rolling it all into a log and slicing afterwards. This helps keep the filling in place and prevents the rolls from mishaping, and they're much easier to slice.
- Feel free to slice the rolls into larger sizes for larger rolls! Slicing into 12 makes 12 mini rolls, but you can make them larger with larger cuts. Just add a couple of minutes to the total bake time.
- Drizzle the glaze while the rolls are still warm so it soaks into the swirls a little.
Nutrition
Calories: 104kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 20mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 88IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 0.04mg
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