Crescent Roll Cinnamon Rolls
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My crescent roll cinnamon rolls are soft and gooey, and they’re so easy to whip up for breakfast. They take 5 simple ingredients and are ready in about 30 minutes, including the time they cool!
Looking for more easy cinnamon roll recipes? Try my air fryer cinnamon rolls made with a can of Pillsbury rolls, or my cinnamon roll casserole that skips the rolling and bakes in one pan.
The easiest cinnamon crescent rolls with store-bought frosting
Just 5 ingredients – This recipe takes a crescent dough sheet, butter, brown sugar, cinnamon, and a tub of cream cheese frosting. There’s no yeast and no frosting to make from scratch, so the only thing I mix is the cinnamon sugar!
Ready the night before – I unroll the dough, brush on the butter, sprinkle on the cinnamon sugar, roll it up, and slice it in about 15 minutes. On busy mornings, I do all of that the night before and keep the pan covered in the fridge. Then they sit on the counter while the oven preheats.
Soft and gooey cinnamon swirls – The brown sugar melts into a gooey filling while the crescent dough bakes up soft and flaky. I let them cool for a few minutes and then spread on the frosting while they’re still warm, so it gets a little melty and sinks into the swirls.
These crescent roll cinnamon rolls are my go-to when I want to surprise my family with a sweet breakfast. I use store-bought dough and frosting to keep this recipe as quick and easy as possible.
My kids, Connor and Leah, are always so excited when they wake up to the smell of these rolls baking in the oven. They smell incredible and taste even better!
When it comes to cinnamon rolls, it doesn’t get much easier than this, which is why it’s one of my favorite easy breakfast recipes to make any morning.
Cinnamon rolls made with crescent rolls ingredients
- Crescent dough sheet – This soft, buttery dough bakes up flaky and golden. I like the sheet because there are no seams to pinch, but regular crescent rolls work too if you pinch the seams together first.
- Brown sugar – This melts into a gooey, caramel-like filling. There is no need to pack it.
- Ground cinnamon – This gives the rolls their classic cinnamon roll taste. I mix it right into the brown sugar so every swirl gets some.
- Melted butter – I use unsalted butter for this recipe to keep the flavor balanced and make sure it doesn’t turn out overly salty.
- Cream cheese frosting – Store bought cream cheese frosting is my go-to for convenience, but you can use homemade if preferred!
How to make crescent roll cinnamon rolls
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Recipe tips
- Roll the dough up tight and pinch the long seam closed. If the roll is loose, the cinnamon sugar can leak out the sides and the rolls can unroll in the oven.
- Keep the dough sheet refrigerated until you’re ready to use it. This will help it stay firm and make it easy to roll!
- Use a sharp knife to cut the rolls. A sharp, serrated knife always does the trick for me and makes slicing so easy.
- Allow some cooling time before frosting! If you add the frosting when the crescent roll cinnamon rolls are too hot, it will melt into a puddle instead of spreading nicely.
- Watch the rolls carefully in the oven to prevent them from over-browning or drying out. They are ready once golden and puffy without being doughy.
Variations
- For some crunch, sprinkle 1/4 cup chopped walnuts or pecans over the cinnamon sugar before rolling. They’re my favorite in sweet treats like my 3 ingredient pumpkin muffins and these cinnamon rolls!
- For a warm fall taste, swap 1 teaspoon of the cinnamon for pumpkin pie spice.
- To add some chocolate, sprinkle 2 tablespoons of mini chocolate chips over the cinnamon sugar before you roll up the dough, or press a few on top of the frosting.
What to serve with this crescent roll cinnamon roll recipe
I like something salty to balance out these sweet cinnamon rolls, so I pair them with my crispy air fryer bacon or a slice of my ham and egg casserole. When I want something fresh too, I add a bowl of my fall fruit salad.
Crescent roll cinnamon rolls FAQs
Why are my cinnamon rolls doughy in the middle?
Doughy middles usually mean the rolls need a few more minutes. Lower the oven to 350°F and bake them 3 to 5 minutes longer. If the tops are already golden, lay a piece of foil over them so they don’t get too dark.
Should I use crescent rolls or a crescent dough sheet?
I like the dough sheet because there are no seams to deal with. If you only have crescent rolls, they work fine, just pinch the seams together first!
Why are the bottoms very dark?
The bottoms can get dark if the oven runs hot or you’re using a dark metal pan. Lining the pan with parchment paper helps, and a glass or light-colored pan browns more gently.
Can I prepare crescent roll cinnamon rolls ahead of time?
Yes! I assemble them in the pan, cover it with plastic wrap, and keep them in the fridge overnight. In the morning, let them sit on the counter while the oven preheats. Plan on 2 to 3 extra minutes since they still start colder.
How should I store leftovers?
Stored in an airtight container, these cinnamon rolls will last for up to 3 days in the refrigerator.
How do I reheat leftovers?
I warm leftover rolls in the microwave because it’s the fastest way to get them soft again. One roll needs about 15 to 20 seconds. If you’re warming a few at once, go 15 seconds at a time and check them in between, or the frosting melts right off the top.
More easy sweet treats
- Monkey bread
- Cinnamon roll apple pie
- Bisquick coffee cake
- Banana bread with cake mix and pudding
- Homemade cinnamon rolls
5-Ingredient Crescent Roll Cinnamon Rolls
Equipment
- parchment paper
Ingredients
- 1 (8-ounce) can crescent roll dough sheet, or crescent rolls with the seams pinched together
- 1/2 cup light brown sugar, not packed
- 1 tablespoon ground cinnamon
- 3 tablespoons unsalted butter, melted
- 1 cup store-bought cream cheese frosting, (a little over half of a 16-ounce tub)
Instructions
- Preheat the oven to 375°F. Spray an 8×8 pan with cooking spray or line it with parchment paper.
- Unroll the crescent sheet. If you're using crescent rolls, pinch all the seams together.
- Brush the melted butter over the sheet, leaving a small border around the edges so the dough sticks to itself when rolled.
- In a small bowl, combine the brown sugar and cinnamon. Sprinkle it evenly over the butter, keeping the edges plain.
- Starting from the long side, roll the crescent sheet up tightly and pinch the seam closed.
- Using a serrated knife and a gentle sawing motion, cut the roll into 1-inch rolls.
- Place the rolls cut side up in the prepared baking dish with a little space between each one. Bake for 12 to 15 minutes, until golden brown and no longer doughy in the middle.
- Let the rolls cool for a few minutes, then spread the cream cheese frosting over the tops. Serve warm.
Notes
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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