This quick and easy breakfast treat is ready to eat by the time your coffee is brewed!
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❤️ Why I love this recipe
- It's the quickest way to get fresh cinnamon roll goodness onto my plate!
- No mess.
- My family thinks I've slaved for hours during the early morning to serve them cinnamon rolls at breakfast time. HA!
You've got to try these quick and easy cinnamon rolls!
Sure, we know how to make the fluffiest, most delicious cinnamon rolls from scratch but sometimes it's nice to cut corners.
That's where these crescent roll cinnamon rolls come in!
🧾 Ingredients
This is an "at a glance" list of ingredients. You'll find the list and the measurements in the printable recipe card below.
🔪 Instructions
- Unroll the sheets, brush with melted butter, and sprinkle with the mixed cinnamon and sugar.
- Roll up and slice.
- Bake until done.
- Mix the icing ingredients and spoon on the warm rolls. That's it!
🥫 Storage
Leftover cinnamon rolls can be stored at room temperature in an airtight container or covered with plastic wrap. Eat within a day or two.
You can freeze the rolls either baked or unbaked.
To freeze baked rolls place on a baking sheet and flash freeze. Once frozen put the rolls in an airtight freezer container with parchment or waxed paper between the layers.
To freeze unbaked rolls go ahead and cut them into slices then freeze as above. No need to thaw before baking!
🧑🏻🍳 Baker's notes
⭐ Expert Tip: Use parchment paper on the baking sheet for easy cleanup.
- These crescent roll cinnamon rolls are done when the internal temperature is 190F when measured with an instant read thermometer.
- I find that the rolls get stale pretty quickly so only make enough to eat in one sitting and freeze the rest as mentioned in the storage section.
💡Great Idea: Sprinkle with chopped pecans and dried cranberries for an easy holiday breakfast!
✨ FAQs
No. If you want to make an easy sweet breakfast with biscuit dough I'd suggest my Air Fryer Donuts!
If you can't find the crescent dough sheets you can use the regular crescent roll dough. Don't separate them and make sure that the perforations are sealed.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Crescent Roll Cinnamon Rolls
Equipment
- baking sheet
- mixing bowl
Ingredients
Rolls
- 16 ounces crescent roll dough sheets two tubes 8 ounces each
- 5 tablespoons butter melted - divided use
- 1 cup brown sugar
- 1 ½ tablespoons ground cinnamon
Icing
- 2 cups powdered sugar
- 4 tablespoons butter melted
- 1 tablespoon cream or milk if needed to create the right consistency
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Instructions
Rolls
- Preheat the oven to 375F.
- Melt the butter and set aside.
- Mix the brown sugar and cinnamon and set aside.
- Unroll the first container of dough. Be careful - try not to pull it out of shape or tear it.
- Evenly brush the surface with 4 tablespoons of the melted butter.
- Sprinkle with half the cinnamon and sugar mixture.
- Begin rolling up like a tube from the shorter edge of the rectangle.
- Pinch the edge to the roll to seal.
- Cut in 6 - 8 even slices.
- Repeat with other tube of crescent roll dough.
- Spray a 13x9-inch pan with no-stick cooking spray and add a 1 tablespoon melted butter. Spread the butter over the bottom of the pan.
- Place the rolls cut side down in the pan and bake at 375F for 12-15 minutes or until done.
- Remove from oven and add the icing while they are hot.
Icing
- Add the remaining 4 tablespoons butter to the powdered sugar.
- Mix well until it is a very thick paste.
- Add a little milk or cream if it's too thick.
- Place a spoonful on the top of each cinnamon roll while they are hot and spread it a little.
Notes
- Use parchment paper for easy clean up.
- These crescent roll cinnamon rolls are done when the internal temperature is 190F when measured with an instant read thermometer.
- I find that the rolls get stale pretty quickly so only make enough to eat in one sitting and freeze the rest as mentioned in the storage section.
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