Crescent Roll Cinnamon Rolls

These crescent roll cinnamon rolls are the shortcut cinnamon rolls you'll find yourself making over regular ones. Instead of having to make yeast dough from scratch, you use flaky crescent roll dough, roll it up with an addictive cinnamon-sugar filling, and bake until golden. A simple vanilla icing goes on top, and you end up with warm, gooey cinnamon rolls in a fraction of the time. They're perfect for busy mornings, holiday brunch, or when a cinnamon roll craving hits and you don't want to wait hours for dough to rise.

Why You'll Love This Crescent Roll Cinnamon Rolls Recipe

This recipe started as a late-night experiment. One night, my wife, Jesi, and I were craving cinnamon rolls but didn’t feel like making dough from scratch or running out to buy any. We opened the fridge, saw a tube of crescent rolls, and Jesi suggested we make a quick cinnamon roll filling and wrap it up in the crescent dough. A few minutes later, our first batch of crescent roll cinnamon rolls came out of the oven—and they were so good we knew we had to write the recipe down.

I love this recipe because it gives you all the flavors of homemade cinnamon rolls—soft dough, buttery cinnamon-sugar swirls, and icing—without the time and effort of traditional yeast rolls. The crescent dough bakes up soft and flaky, the filling melts into gooey ribbons, and the icing seeps into all the little layers. It’s honestly the kind of recipe that makes you question whether you always need to go through the full cinnamon roll process. You get that same cozy, bakery-style cinnamon roll experience, but with half the work and in half the time.

These crescent cinnamon rolls have also become one of our go-to brunch recipes when we’re hosting. They’re a little different from what people usually expect, so they always get attention on the table, and our friends consistently rave about how good they are. If you have kids, this is a great recipe to make with them too—they can help roll, slice, and drizzle icing, and they love seeing the rolls puff up in the oven. Whether you’re feeding family, friends, or just treating yourself, this crescent roll cinnamon roll recipe is the kind of easy, reliable sweet breakfast you’ll come back to again and again.

Ingredients

• Crescent rolls- I used the crescent dough sheets from Pillsbury, but any brand will work great!
• Butter- adds richness to the cinnamon and sugar mixture.
• Sugar- I used granulated sugar, but feel free to use brown sugar for a deeper flavor.
• Cinnamon- for the classic warm spice.
• Vanilla extract- to add a little flavor to the glaze
• Milk- whole milk works best for the icing glaze.
• Powdered sugar- for the sweetness to complete the glaze.

How To Make Crescent Roll Cinnamon Rolls

Step 1: Prep the pan and dough

Preheat your oven to 350°F (175°C). Lightly grease a baking sheet or line it with parchment paper. Unroll the crescent roll dough and separate it into individual triangles, laying them flat on the prepared baking sheet.

Step 2: Make the cinnamon filling

In a mixing bowl, stir together the softened butter, granulated sugar, and cinnamon until you have a smooth, spreadable paste. Make sure the butter is soft so it spreads easily without tearing the dough.

Step 3: Fill and roll the crescents

Using a spoon or small spatula, spread a thin, even layer of the cinnamon filling over each crescent triangle, going almost to the edges. Starting at the wide end, roll each crescent up tightly toward the tip, just like you would for regular crescent rolls. Place the filled rolls back on the baking sheet, point-side down so they don’t unroll while baking.

Step 4: Bake until golden

Bake the cinnamon crescent rolls for 10–12 minutes, or until they’re puffed and the tops are lightly golden brown. Remove the pan from the oven and let the rolls cool for a couple of minutes while you make the glaze.

Step 5: Make the glaze

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency as needed, add a tiny splash more milk if it’s too thick to drizzle, or a spoonful more powdered sugar if it’s too thin.

Step 6: Glaze and serve

When the crescent roll cinnamon rolls are still warm but not piping hot, drizzle the glaze generously over the tops. Serve immediately for the best soft, gooey texture and enjoy them warm

Expert Tips To Make The Best Crescent Roll Cinnamon Rolls

• Use well-chilled crescent dough for easier handling
  Cold dough is much easier to unroll, spread, and roll back up without tearing. Keep the crescent roll tube in the fridge until you’re ready to use it, and only open it when your filling is mixed and your pan is prepped. If the dough gets too warm and sticky, pop it back in the fridge for a few minutes.
• Soften the butter—don’t melt it—for the filling
  For the cinnamon sugar filling, you want softened butter, not melted. Soft butter lets you spread the mixture evenly over the dough without leaking or making the dough greasy. Melted butter can run and pool, which can cause uneven filling and soggier bottoms.
• Spread the filling all the way to the edges
  Leave only a very small border around the triangles when spreading the cinnamon sugar filling. Getting the filling close to the edges helps ensure every bite is flavorful and gives you that gooey cinnamon swirl effect when the rolls bake.
• Roll the crescents tightly, point-side down
  When you roll up each crescent, keep it tight so the filling stays in and the rolls hold a nice shape. Place them on the baking sheet point-side down so they don’t unwind in the oven. If you notice one wants to unroll, gently tuck the tip underneath.
• Brush with butter for extra color and flavor
  For a more golden, bakery-style finish, melt about 1 tablespoon of butter and brush it over the tops of the rolls just before baking. This helps them brown more evenly, adds flavor, and gives you that slightly crisp, glossy top.
• Watch the bake time closely
  Crescent roll cinnamon rolls bake fast. Start checking around the 10-minute mark and pull them when they’re puffed and lightly golden. Overbaking will make them dry, while just-right baking keeps the layers soft and the centers gooey. Remember, they’ll continue to firm up slightly as they cool.
• Adjust the glaze consistency the right way
  A good glaze should be thick enough to cling to the rolls but thin enough to drizzle. If your glaze is too thin, whisk in extra powdered sugar a tablespoon at a time. If it’s too thick, add milk a teaspoon at a time. Make small adjustments—you can always add more, but you can’t take it out once it’s in.
• Serve the glaze on the side if you prefer dipping
  If you’re serving a crowd or want to control sweetness, you can serve the glaze in a small bowl on the side instead of drizzling it on top. People can dip their crescent cinnamon rolls or spoon on as much as they like, and the rolls will stay a little crisper on top.
• Try a cream cheese glaze for a richer finish: If you want these crescent roll cinnamon rolls to taste even more like bakery-style cinnamon rolls, swap the simple icing for a cream cheese glaze. You can use the cream cheese frosting from this  pumpkin cookies with cream cheese frosting recipe—just thin it slightly with milk until it’s pourable. The tangy cream cheese pairs perfectly with the cinnamon and flaky crescent dough.
• Enjoy them warm for the best texture: These crescent cinnamon rolls are at their best when served warm, shortly after baking. If you need to reheat them, a quick 5–7 minutes in a 300°F oven (or a few seconds in the microwave) will bring back the softness and make the glaze just slightly melty again.

Crescent Roll Cinnamon Rolls FAQS

Should I use crescent roll dough or a crescent dough sheet?

Either one works. If you’re using regular crescent roll dough, it will already be perforated into triangles—just separate along the lines and you’re ready to fill and roll. If you’re using a crescent dough sheet, you’ll need to cut it into equal-sized triangles yourself. The benefit of the dough sheet is that you don’t have to worry about sealing perforations, but the flavor and texture are essentially the same once baked.

How do I store leftover crescent roll cinnamon rolls?

Let the rolls cool completely, then transfer them to an airtight container. You can store them at room temperature for 1–2 days or in the refrigerator for up to 4 days, especially if they’re frosted. If you’ve used a cream cheese glaze, the fridge is the safer option. To keep them from sticking together, you can place a piece of parchment or wax paper between layers.

How do I reheat crescent roll cinnamon rolls?

For the best texture, reheat the rolls in a 300°F oven for 5–7 minutes or in the air fryer for a couple of minutes until warmed through. This helps revive the flakiness and keeps them from getting rubbery. You can also microwave them for 10–15 seconds if you’re in a hurry, but the tops will be softer. If you stored the glaze separately, add it after reheating so it melts nicely over the warm rolls.

Can I make crescent roll cinnamon rolls ahead of time?

Yes, you can assemble the rolls ahead. One option is to fill and roll the crescents, place them on a baking sheet, cover tightly, and refrigerate for a few hours before baking. For best results, bake them the same day you assemble them so the dough stays light and flaky. If you want to prep even further ahead, you can bake them completely, cool, store, and then reheat and glaze right before serving.

Can I freeze crescent roll cinnamon rolls?

You can freeze these rolls after baking for convenience. Let them cool completely, skip the glaze, and freeze them in a single layer before transferring to a freezer-safe bag or container. They’ll keep for about 2 months. Thaw at room temperature or in the fridge, warm them in the oven, and then add fresh glaze before serving.

Can I make these in the air fryer instead of the oven?

Yes, crescent roll cinnamon rolls cook well in the air fryer. Place the filled, rolled crescents in a single layer in the basket (leaving a little space between each one) and air fry at 325–350°F for about 6–9 minutes, or until golden brown and cooked through. Check early so they don’t overbake—air fryers tend to cook faster than ovens.

More Breakfast Recipes To Try Next

• Red velvet cinnamon rolls
• Bisquick waffles
• Mini waffles
• Sheet pan pancakes
• Pancake mix muffins
• Dollywood cinnamon bread
• Cinnamon roll casserole
• Brioche French toast casserole