Cinnamon Sugar Crescent Rolls are the easiest and most delicious breakfast or dessert that everyone will enjoy. Only a few easy steps and you’ll be enjoying mouth-watering butter and cinnamon sugar rolled up into every bite!
These Cinnamon Sugar Crescent Rolls are just what you need to make a quick and easy breakfast. My own kids beg for these so I know that even the pickiest of eaters will enjoy them. Plus, it only takes a few minutes to prepare with staple ingredients so it’s perfect for those last-minute breakfast ideas on school days or when you’re running short on time. But I’ve also made them for dessert too! They’re just the perfect amount of sweetness to finish off a meal.
How to make them
To summarize, all you have to do is:
UNROLL– crescent rolls onto a lined baking sheet.
MIX– butter, brown sugar, and cinnamon.
SPREAD– over crescent rolls. I used about a tsp amount on each of them but it will vary. No need to be perfectly even.
ROLL– up the crescent rolls. I started at the large end of the triangle and loosely rolled to the tip.
BAKE– 9-12 minutes. Some of the filling will seep out onto the pan. This is ok and actually really delicious. But it’s a bit messy so that’s why the parchment paper is necessary.
COMBINE– powdered sugar and milk to make the glaze. 2 tsp of milk does not seem like enough when you first start stirring- that’s what I think every time. But just keep stirring and eventually it will all be incorporated to make a nice thick glaze. If you want the glaze to be runnier and soak in instead of remaining on top, use 3 tsp of milk but I don’t recommend any more than that or it will be too thin.
*See the recipe card at the bottom of the page for detailed instructions.
CRESCENT ROLLS: any brand will work. I haven’t made them with homemade dough so I can’t advise on those.
BUTTER: salted or unsalted is up to you.
MILK: I’ve also substituted with water. It tends to make it slightly runnier so only add 1 tsp at a time to reach your desired consistency.
Are crescent rolls freezer friendly?
Yes, crescent rolls are freezer friendly. Individually wrap them in plastic wrap or foil and place them in a freezer bag. Can be stored for 1-2 months. When ready to eat, allow them to come to room temperature. Bake again at 375 degrees until warm.
Tips and tricks
- store in an air-tight container in the refrigerator for 2-3 days
- best when served warm
- over-baking will dry out the bread
- cinnamon sugar filling can be replaced with hazelnut spread or fruit jellies for a different variety
The easiest breakfast ever!
The easiest dessert too!
So good even the pickiest eaters will love them!
Cinnamon Sugar Crescent Rolls
- 8 oz can crescent rolls
- 4 tbsp butter softened
- 1/4 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 cup powdered sugar
- 2-3 tsp milk
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and place unrolled crescent rolls onto sheet.
- In a small bowl, mix butter, brown sugar, and cinnamon together until combined. Spread filling evenly over the top of each cresent roll. Loosely roll the crescent roll from the large end of the triangle to tip and place seam side down.
- Bake approximately 9-12 minutes until the tops become golden brown.
- While baking, make the glaze by mixing powdered sugar and milk in a small bowl until reaching the desired consistency. Pour over warm crescent rolls. Serve immediately and enjoy!