Crescent Roll Cinnamon Rolls
Crescent roll cinnamon rolls taste of cinnamon and brown sugar under a vanilla glaze, with no yeast and no rising. They bake at 375°F in 12 minutes.
Servings: 8
Calories: 243kcal
Ingredients
Cinnamon Rolls
- 8 ounces packaged Pillsbury Original Crescent Rolls
- 2 ounces block-style cream cheese, softened to room temperature
- 2 tablespoons unsalted butter, softened to room temperature
- ⅓ cup light brown sugar, packed
- 2½ teaspoons ground cinnamon
- ⅛ teaspoon salt
Glaze
- 1 cup powdered sugar, sifted
- 2 tablespoons whole milk
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
Crescent Rolls
- Preheat the oven to 375°F. Line a large (13x18-inch) baking sheet with parchment paper and set aside.
- Unroll the sheet of crescent rolls onto a second sheet of parchment paper that has been placed onto your work surface. This will help to keep the filled and rolled crescents from sticking. Gently separate each individual triangle at the perforations in the crescent sheet. You can use a pizza cutter or sharp knife to cut clean lines so you do not tear the crescent dough when separating the triangles.
- Combine the cream cheese, butter, brown sugar, cinnamon, and salt in a medium bowl using a small rubber spatula or an electric mixer until smooth and well combined.
- Using a 1-tablespoon-sized cookie scoop, divide the cinnamon filling evenly among the 8 crescent triangles, placing the filling near the center of the wide end of each triangle.
- Using a small offset spatula, evenly spread the cinnamon filling over the triangles, being careful not to spread it onto the pointy tips of each crescent triangle. This will help to keep the tip from separating when baked.
- Starting at the widest end, gently roll up the crescent triangle until the small pointed tip is on the top of the roll.
- Place the crescent roll cinnamon rolls tip side up onto the prepared baking sheet about 2 inches apart.
- Bake for 12 minutes or until golden brown. Remove from the oven and allow the cinnamon rolls to cool for 3-4 minutes before drizzling with the glaze. This allows the glaze to hold its shape rather than running off the warm rolls.
Glaze
- While the crescent roll cinnamon rolls are cooling, make the glaze by whisking together the powdered sugar, milk, butter, and vanilla until smooth. The glaze should have a consistency similar to honey.
- Transfer the glaze to a zip-top bag and seal shut. Cut a small piece off one corner of the bag and drizzle the glaze over the slightly cooled crescent rolls. Allow the glaze to set for 1-2 minutes before transferring the rolls to a serving plate.
Notes
- These can be assembled on the baking sheet, then covered tightly with plastic wrap and refrigerated overnight. You can bake them at 375°F for about 15-17 minutes or until golden brown. There is no need to allow them to come to room temperature before baking; they can be baked straight from the refrigerator.
- You can easily double this recipe; however, you will need two prepared large baking sheets, as 16 cinnamon rolls will not fit on one.
- A piping bag will work just as well as a zip-top bag for the glaze if needed.
- You can lightly flour your work surface if needed to help keep the crescent dough from sticking as you roll up your cinnamon rolls.
- You can freeze baked cinnamon rolls (that have not been glazed) for up to 2 months. Thaw in the refrigerator, then reheat at 300°F for 5-6 minutes or just until warmed through. You can add the glaze after reheating the cinnamon rolls.
Nutrition
Calories: 243kcal | Carbohydrates: 37g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 314mg | Potassium: 43mg | Fiber: 0.3g | Sugar: 27g | Vitamin A: 143IU | Vitamin C: 0.02mg | Calcium: 45mg | Iron: 0.5mg
