Breakfast Recipes

EASY Crescent Cinnamon Rolls

Easy Crescent Cinnamon Rolls
Written by Emily Buys

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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Prep time: 
Cook time: 
Total time: 
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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