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 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.
- Crescent Rolls: Pillsbury or any brand will work with this recipe. I haven’t made them with homemade dough so I can’t advise on those.
- Brown Sugar
- Ground Cinnamon
- Powdered Sugar
- Milk: I have also substituted it with water. It tends to make it slightly runnier so only add 1 teaspoon at a time to reach your desired consistency.
How to Make Cinnamon Sugar Rollups
To summarize, all you have to do is:
- Spread out rolls: Unroll each crescent rolls onto a lined baking sheet.
- Make filling: Mix together butter, brown sugar, and cinnamon and spread over crescent rolls. I used about a teaspoon amount on each of them but it will vary. No need to be perfectly even.
- Roll them up: Start at the large end of the triangle and loosely roll to the tip.
- Bake: Place in the oven and bake for 9-12 minutes. Some of the filling will seep out onto the pan. This is ok but it’s a bit messy so that’s why the parchment paper is necessary.
- Make the glaze: Mix together powdered sugar and milk to make the glaze. 2 teaspoons of milk does not seem like enough when you first start stirring- that’s what I think every time. But 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 teaspoons 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 are freezer-friendly. Individually wrap them in plastic wrap or foil and place them in an air-tight freezer bag and freeze for 1-2 months. When ready to eat, allow them to come to room temperature. Bake again at 375 degrees until warm.
Cinnamon Sugar Crescent Rolls
- 8 ounce can crescent rolls
- 4 tablespoon butter softened
- 1/4 cup brown sugar
- 2 teaspoon ground cinnamon
- 1/2 cup powdered sugar
- 2-3 teaspoon milk
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place unrolled crescent rolls onto the 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!