Breakfast Recipes

EASY Crescent Cinnamon Rolls

Crescent Cinnamon Rolls

Love cinnamon rolls, but don’t like the mess and hassle it takes to make them from scratch? I have a tasty solution for you – these EASY Crescent Cinnamon Rolls. These babies are pretty darn good, considering the ease in which it takes to make them. I will warn you now that you may have a difficult time only eating one! I’m thinking that adding some chopped pecans would be a nice addition. This recipe is adapted from The Hungry Housewife.

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Cook time: 
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Serves: 8
  • 1 container (8 count) Pillsbury Crescent Rolls, unrolled and separated - I used the Big and Flaky ones
  • Filling
  • 5 Tbs butter, softened
  • ¼ cup white sugar
  • 2½ tsp cinnamon
  • Glaze
  • 2 Tbs butter, melted
  • ¼ cup + 2 Tbs powdered Sugar
  • ½ tsp vanilla extract
  1. Preheat oven to 375°.
  2. Place the unrolled and separate crescent rolls on an ungreased cookie sheet. I would recommend using a jelly roll pan, to prevent leakage in the oven.
  3. In a small bowl, mix together the butter, sugar and cinnamon
  4. Spread the cinnamon butter over the crescent rolls and roll up, seam side down.
  5. Bake for 10-12 minutes.
  6. In a small bowl, mix together the butter, powdered sugar and vanilla until smooth.
  7. Place in a zip lock bag and snip a tiny corner off.
  8. Drizzle the glaze over the cinnamon rolls.


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Emily Buys


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