Easy Cinnamon Sugar Crescent Rolls
Golden, flaky crescent rolls wrapped around buttery cinnamon sugar filling and topped with silky vanilla glaze. Ready in just 20 minutes using store-bought dough!
Ingredients
- 8 oz Pillsbury Original Crescent Rolls 1 package (8 rolls)
- 1/4 cup butter softened, not melted
- 1/4 cup light brown sugar
- 2 tsp ground cinnamon
Vanilla Glaze
- 1/2 cup powdered sugar
- 1-2 tbsp milk adjust for consistency
- 1/2 tsp vanilla extract optional but recommended
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- Pop open the crescent roll tube and carefully unroll the dough. Separate into 8 individual triangles and lay them flat on the prepared baking sheet.
- In a small mixing bowl, combine softened butter, light brown sugar, and ground cinnamon. Mash together with a fork until well combined and no butter chunks remain.
- Using a spoon or butter knife, spread the cinnamon filling across each triangle, starting from the wide end. Leave about 1/4-inch border around the edges. Use a thin, even layer.
- Roll each triangle starting from the wide end, rolling gently but firmly. Place each rolled crescent seam-side down on the baking sheet.
- Bake for 9-12 minutes until lightly golden-brown. Check at 9 minutes and continue baking if needed.
- While rolls bake, whisk together powdered sugar, 1 tablespoon milk, and vanilla extract in a small bowl. Add more milk gradually if too thick. Glaze should be pourable but not watery.
- Remove rolls from oven and let cool for 3 minutes. Drizzle glaze over each roll in a zigzag pattern. Serve warm.
Notes
Storage: Store cooled rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven for 3-5 minutes.
Freezing: Wrap each roll individually in aluminum foil and place in a freezer-safe bag. Freeze for up to 2 months.
Tips: Use room temperature butter for best spreading. Don't overfill the rolls to prevent leakage. Every oven varies, so start checking at 9 minutes.