Crescent Roll Cinnamon Rolls Recipe
If you love warm, gooey cinnamon rolls but don’t always have time for yeast dough, this Crescent Roll Cinnamon Rolls Recipe gives you all that cozy bakery flavor with almost no effort.
A Cozy Shortcut to Homemade Cinnamon Rolls
This Crescent Roll Cinnamon Rolls Recipe uses canned crescent dough as a shortcut, so you get soft, flaky, oven baked cinnamon rolls in about 30 minutes. No kneading. No waiting for dough to rise. Just simple, semi homemade cinnamon rolls that taste like you fussed for hours.
I started making these years ago when my kids were in middle school and had early Saturday games. They wanted a “big breakfast” and I wanted…well, coffee and something easy. Crescent dough cinnamon rolls became our happy middle ground. They’re now a regular weekend breakfast idea in my house, and I still pull them out for holidays when I’m juggling 10 things at once.
What makes these rolls special?
- They start with store‑bought crescent dough, but the buttery cinnamon filling and tangy cream cheese icing taste just like classic homemade cinnamon rolls.
- They’re fast. You can have warm, gooey quick breakfast rolls on the table in about half an hour.
- They’re kid friendly to bake and to eat—little hands love helping sprinkle sugar and cinnamon.
If you’re craving a simple brunch recipe, a canned crescent roll dessert, or a sweet pastry breakfast you can throw together before the coffee finishes brewing, these shortcut cinnamon rolls are for you.
Why You’ll Love This Recipe
- Ridiculously easy: This really is an easy cinnamon roll recipe—no yeast, no kneading, no mixer required.
- Quick bake time: About 10 minutes of prep and 12–15 minutes in the oven; perfect for busy mornings.
- Semi homemade magic: Crescent dough gives you that flaky, tender texture without making dough from scratch.
- Perfect for brunch or holidays: A beautiful simple brunch recipe that looks impressive on a platter.
- Kid friendly baking recipe: Kids can help roll the dough, sprinkle the filling, and drizzle the icing.
- Small-batch friendly: Use one can of crescents for a small family, or bake several pans for a crowd.
- Customizable flavors: Easy to adjust the buttery cinnamon filling, add nuts, or change up the icing.
- Budget-conscious: Uses pantry staples—sugar, cinnamon, butter, and a basic cream cheese icing.
- Works for breakfast or dessert: Great as a weekend breakfast idea, afternoon treat, or cozy dessert with coffee.
Ingredients
Here’s what you need to make these crescent roll cinnamon rolls, along with a few helpful notes:
-
2 (8-ounce) cans refrigerated crescent roll dough
(Pillsbury is reliable, but any brand of crescent dough works. Use crescent sheets if you can find them for easier rolling.) -
6 tablespoons unsalted butter, softened
(Soft, spreadable butter helps the filling stick to the dough; don’t melt it or it’ll run.) -
½ cup packed light brown sugar
(Brown sugar gives that classic caramel‑like flavor; dark brown sugar works for a deeper taste.) -
¼ cup granulated sugar
-
1½ tablespoons ground cinnamon
(Use fresh cinnamon—if your jar is older than a couple of years, it’s time to replace it.) -
¼ teaspoon fine sea salt or table salt
-
½ teaspoon pure vanilla extract
(For the filling; adds a little warmth and depth.)
For the Cream Cheese Icing
-
4 ounces cream cheese, softened
(Full-fat cream cheese gives the smoothest, richest icing.) -
3 tablespoons unsalted butter, softened
-
1¼ cups powdered sugar, sifted
(Sifting helps keep the icing smooth and lump-free.) -
1–2 tablespoons milk or half‑and‑half
(Use just enough for a pourable, thick glaze.) -
½ teaspoon pure vanilla extract
-
Pinch of salt
(A tiny pinch keeps the icing from being overly sweet.)
Optional, but delicious:
- ¼ cup finely chopped pecans or walnuts (for sprinkling inside or on top)
- Extra cinnamon for dusting after baking
These ingredients are all easy to find, and most are probably in your pantry already—one reason this Crescent Roll Cinnamon Rolls Recipe is such a reliable “company’s coming” standby for me.
Directions
-
Preheat the oven and prep your pan.
Preheat your oven to 375°F (190°C). Lightly grease a 9‑inch round cake pan or an 8×8‑inch baking dish with butter or nonstick spray. You can line the bottom with parchment for easier cleanup. -
Make the buttery cinnamon filling.
In a medium bowl, stir together softened butter, brown sugar, granulated sugar, cinnamon, salt, and vanilla. Mix until you have a thick, spreadable paste. It should hold together and spread easily without being runny. -
Unroll the crescent dough.
Open one can of crescent roll dough and gently unroll it onto a lightly floured surface. If using regular crescents, press the perforated seams together with your fingers so you have one large rectangle. Try not to stretch the dough too thin. -
Spread the filling.
Using an offset spatula or butter knife, spread half of the cinnamon filling over the dough, leaving a ¼‑inch border along the long edge farthest from you. This little gap helps the roll seal when you finish. -
Roll and slice.
Starting from the long edge nearest you, gently roll the dough into a tight log. Roll slowly so you keep all that buttery cinnamon filling inside. Once rolled, pinch the seam to seal. Use a sharp knife or dental floss (unflavored!) to cut into 8–9 even rolls. -
Arrange in the pan.
Place the rolls in your prepared pan, slightly spaced but touching. Repeat steps 3–5 with the second can of crescent dough and the remaining filling. You’ll end up with about 16–18 rolls, depending on how thick you slice them. -
Bake until golden and puffy.
Bake for 12–15 minutes, or until the rolls are puffed and lightly golden on top. Crescent dough browns fairly quickly, so keep an eye on them toward the end. The centers should look set, not doughy. -
Make the cream cheese icing while they bake.
In a mixing bowl, beat the softened cream cheese and butter until smooth. Add powdered sugar, vanilla, salt, and 1 tablespoon of milk. Beat until creamy; add more milk, a teaspoon at a time, until the icing is thick but pourable. -
Cool slightly and frost.
Let the cinnamon rolls cool in the pan for about 5–10 minutes. You want them warm, but not piping hot, so the cream cheese icing melts a little and seeps into the swirls without completely running off. Drizzle or spread the icing over the rolls, then sprinkle nuts or extra cinnamon if you like. -
Serve warm and enjoy.
These crescent dough cinnamon rolls are best served warm—edges slightly crisp, centers soft and gooey. Brew a fresh pot of coffee or pour some cold milk and enjoy your shortcut cinnamon rolls right away.
Servings & Timing
- Yield: About 16–18 crescent roll cinnamon rolls
- Prep Time: 10–15 minutes
- Bake Time: 12–15 minutes
- Total Time: 25–30 minutes
You can easily halve this Crescent Roll Cinnamon Rolls Recipe by using just one can of crescents and half the filling and icing. That’s handy for a smaller household or a sweet pastry breakfast for two.
Variations
You know what? Once you’ve made these once, you’ll probably start dreaming up your own twists. Here are a few to get you started:
- Sticky Pecan Version: Add ¼ cup chopped pecans to the filling and scatter a few in the bottom of the pan for extra crunch.
- Orange Cream Cheese Rolls: Add 1 teaspoon orange zest to the filling and replace the milk in the icing with orange juice.
- Maple Cinnamon Rolls: Swap part of the milk in the icing with 1–2 tablespoons of real maple syrup and reduce the powdered sugar slightly.
- Raisin Swirl Rolls: Sprinkle ⅓ cup soft raisins or golden raisins over the filling before rolling.
- Lighter Glaze: Skip the cream cheese and whisk powdered sugar, milk, and vanilla for a thinner drizzle over the warm rolls.
- Extra Gooey Version: Spread 2–3 extra tablespoons of very soft butter over the dough and use a heavier hand with the brown sugar for ultra‑gooey centers.
Storage & Reheating
These semi homemade cinnamon rolls keep surprisingly well, which makes them great for make‑ahead breakfasts.
-
Room Temperature:
If your kitchen is cool, you can keep the rolls (well covered) at room temp for up to 1 day. -
Refrigerator:
Store leftover rolls in an airtight container in the fridge for 3–4 days. The cream cheese icing makes refrigeration the safer route. -
Freezer:
For longer storage, freeze unfrosted rolls, tightly wrapped, for up to 2 months. Thaw overnight in the fridge, warm, then add fresh icing.
Reheating Tips:
- For a single roll, microwave on a microwave‑safe plate for 15–25 seconds, just until warm and soft.
- For a whole pan, cover with foil and warm in a 300°F oven for 10–15 minutes.
- If reheating from frozen, thaw in the fridge overnight first for the best texture.
If you’re hosting brunch, you can bake these Crescent Roll Cinnamon Rolls the night before, cool completely, cover tightly, and then warm and frost them in the morning. That’s one less thing to juggle when people are walking through the door asking where the coffee mugs are.
Notes
- Don’t overbake. Crescent dough can go from tender to dry pretty fast. Pull them out as soon as they’re puffed and lightly golden.
- Seal the seams well. Take an extra minute to pinch the crescent seams together. This helps hold the buttery cinnamon filling inside the swirls.
- Use room‑temperature ingredients. Soft butter and cream cheese make both the filling and icing smoother and easier to mix.
- Adjust the icing sweetness. If you like a less sweet cream cheese icing, start with 1 cup powdered sugar and taste before adding more.
- Watch the pan size. A smaller, snug pan gives taller, softer rolls; a larger pan gives more space between rolls and crisper edges.
- Add a little nutmeg. A tiny pinch of freshly grated nutmeg in the filling gives a subtle “bakery case” flavor that tastes extra special.
When I tested this recipe for the blog, I tried everything from extra butter (too greasy) to less sugar (not quite the right treat). This version hits that cozy sweet spot: rich, but still light enough that you don’t feel like you need a nap at 9 a.m.
FAQs
Can I make this Crescent Roll Cinnamon Rolls Recipe ahead of time?
Yes. Assemble the rolls, cover the pan tightly, and refrigerate overnight. In the morning, let them sit at room temperature for about 20 minutes while the oven preheats, then bake and frost.
Can I use crescent roll sheets instead of regular crescents?
Absolutely. Crescent sheets are actually a little easier, because you don’t need to pinch the seams together.
My rolls unrolled a bit while baking—what happened?
Usually this means the final seam wasn’t pinched tight enough or the dough was stretched too thin. Next time, roll a bit more gently and pinch the edge firmly before slicing.
Can I cut this recipe in half?
Yes. Use one can of crescent dough, half the filling, and half the icing. Use a smaller baking dish, like an 8×8 or even a loaf pan.
Can I make these without cream cheese icing?
Yes. A simple powdered sugar glaze works fine, or you can even dust the warm rolls with powdered sugar for a lighter topping.
How do I keep the rolls soft after they cool?
Don’t overbake, and once they’re completely cool, cover the pan tightly with foil or a lid so they don’t dry out.
Are these rolls good for kids to help make?
They’re perfect as a kid friendly baking recipe—kids can mix the filling, spread it, help roll the dough, and of course drizzle the icing.
Can I add more cinnamon?
Definitely. If you’re a cinnamon super‑fan, increase it to 2 tablespoons in the filling for an extra bold, spicy swirl.
Conclusion
This Crescent Roll Cinnamon Rolls Recipe gives you everything you love about homemade cinnamon rolls—warm spices, buttery layers, and tangy cream cheese icing—without spending all morning in the kitchen. It’s the kind of shortcut cinnamon roll recipe you’ll keep coming back to for sleepovers, church brunches, holiday mornings, or just because it’s Wednesday and you need something cozy.
If you try these crescent roll cinnamon rolls, let me know how they turn out—leave a comment with your tweaks, or tell me if your family devoured them as fast as mine does. And if you love easy sweet breakfast ideas, you might enjoy pairing these with a simple fruit salad or checking out my other quick breakfast rolls and brunch recipes next time you’re planning a weekend treat.
Crescent Roll Cinnamon Rolls
Ingredients
- 2 8-ounce cans refrigerated crescent roll dough crescent sheets if available
- 6 tablespoons unsalted butter softened, for filling
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
- 1/4 teaspoon fine sea salt or table salt
- 1/2 teaspoon pure vanilla extract for filling
- 4 ounces cream cheese softened
- 3 tablespoons unsalted butter softened, for icing
- 1 1/4 cups powdered sugar sifted
- 1-2 tablespoons milk or half-and-half as needed for thick, pourable glaze
- 1/2 teaspoon pure vanilla extract for icing
- salt pinch, for icing
- 1/4 cup pecans or walnuts finely chopped, optional, for inside or on top
- ground cinnamon extra, optional, for dusting after baking
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch round cake pan or an 8x8-inch baking dish with butter or nonstick spray. Line the bottom with parchment for easier cleanup if desired.
- In a medium bowl, stir together 6 tablespoons softened butter, brown sugar, granulated sugar, cinnamon, salt, and 1/2 teaspoon vanilla extract until you have a thick, spreadable paste that holds together without being runny.6 tablespoons unsalted butter, 1/2 cup light brown sugar, 1/4 cup granulated sugar, 1 1/2 tablespoons ground cinnamon, 1/4 teaspoon fine sea salt or table salt, 1/2 teaspoon pure vanilla extract
- Open one can of crescent roll dough and gently unroll it onto a lightly floured surface. If using regular crescents, press the perforated seams together with your fingers to form one large rectangle, taking care not to stretch the dough too thin.2 8-ounce cans refrigerated crescent roll dough
- Using an offset spatula or butter knife, spread half of the cinnamon filling evenly over the dough, leaving a 1/4-inch border along the long edge farthest from you to help the roll seal.
- Starting from the long edge nearest you, gently roll the dough into a tight log, keeping the filling inside. Pinch the seam to seal. Use a sharp knife or unflavored dental floss to cut the log into 8–9 even rolls.
- Place the sliced rolls in the prepared pan, slightly spaced but touching.
- Repeat unrolling, filling, rolling, and slicing with the second can of crescent dough and the remaining filling. Arrange the additional rolls in the pan. You should have about 16–18 rolls total.2 8-ounce cans refrigerated crescent roll dough
- Bake the rolls for 12–15 minutes, or until puffed and lightly golden on top. Crescent dough browns quickly, so watch closely toward the end. The centers should look set, not doughy.
- While the rolls bake, beat the softened cream cheese and 3 tablespoons softened butter together in a mixing bowl until smooth. Add powdered sugar, 1/2 teaspoon vanilla, a pinch of salt, and 1 tablespoon of milk or half-and-half. Beat until creamy and smooth, adding more milk a teaspoon at a time until the icing is thick but pourable.4 ounces cream cheese, 3 tablespoons unsalted butter, 1 1/4 cups powdered sugar, 1-2 tablespoons milk or half-and-half, 1/2 teaspoon pure vanilla extract, salt
- Let the cinnamon rolls cool in the pan for 5–10 minutes so they are warm but not piping hot. Drizzle or spread the cream cheese icing over the warm rolls. If using, sprinkle chopped nuts and/or a light dusting of extra cinnamon on top.1/4 cup pecans or walnuts, ground cinnamon
- Serve the crescent roll cinnamon rolls warm, with edges slightly crisp and centers soft and gooey.
