Description
These Cinnamon-Swirled Crescent Rolls are a quick and delicious treat, featuring flaky refrigerated crescent roll dough filled with a buttery cinnamon sugar mixture, baked to golden perfection and topped with a sweet powdered sugar glaze. Perfect for breakfast, brunch, or an indulgent snack, this recipe yields soft, warm rolls bursting with cinnamon flavor and a delightful swirl of sweetness.
Ingredients
Crescent Roll Dough
- 2 (8 oz each) packages refrigerated crescent roll dough (Pillsbury original variety recommended)
Filling
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup packed light brown sugar
- 1 tablespoon ground cinnamon
Glaze
- 1/3 cup powdered sugar
- 1 1/2 tablespoons heavy cream or whole milk (water can be used as alternative)
Instructions
- Prepare: Line a large rimmed baking sheet with parchment paper, or use two smaller baking sheets if needed. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Unroll the Dough: Open both packages of crescent roll dough and unroll them onto a clean flat surface. Separate into individual triangles along the perforated lines to prepare for filling.
- Mix the Butter Filling: In a small bowl, combine the softened unsalted butter, light brown sugar, and ground cinnamon. Stir thoroughly until the mixture is smooth and well blended.
- Roll the Crescents: Evenly spread the cinnamon butter mixture over each triangle of dough. Starting from the wide end, carefully roll each piece into the traditional crescent shape.
- Arrange and Bake: Place the rolled crescents seam-side down on the prepared baking sheet(s). Bake in the preheated oven for 9 to 11 minutes or until the rolls are golden brown and puffed up. Once baked, remove from the oven and keep them on the baking sheet.
- Prepare the Glaze: In a small bowl, sift the powdered sugar to remove lumps. Whisk in the heavy cream, milk, or water until the glaze is smooth and glossy. Adjust the consistency by adding more liquid for a thinner glaze or more powdered sugar for a thicker glaze.
- Glaze and Serve: Drizzle the glaze generously over the warm crescent rolls. They are best served warm, but you can also wait to drizzle the glaze after they have mostly cooled if preferred.
Notes
- Use refrigerated crescent dough for convenience and flakiness.
- Adjust the glaze consistency to your preference by varying the amount of liquid or powdered sugar.
- Serve these cinnamon rolls fresh and warm for best flavor and texture.
- Can be stored in an airtight container for up to 2 days; reheat gently before serving.
- Water can be used as a lower-fat alternative in the glaze but will result in a less rich flavor.
