5-Ingredient Crescent Roll Cinnamon Rolls

Cinnamon Rolls made out of crescent dough. Rolls are stacked up on a white platter. One roll has a bite taken out of it.

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5-Ingredient Crescent Roll Cinnamon Rolls

My crescent roll cinnamon rolls use a crescent dough sheet, butter, brown sugar, cinnamon, and store-bought cream cheese frosting. There’s no yeast, so I roll up the dough, slice it into about 12-16 rolls, and bake them for 12 to 15 minutes. You can also put them together the night before and bake them in the morning.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast Ideas, Desserts

Cuisine: American

Servings: servings

Calories: 269kcal

Author: Samantha Erb

Equipment

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 8x8 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

This recipe makes about 12-16 cinnamon rolls. Each serving is about 2 cinnamon rolls.

To make them ahead, assemble the rolls in the pan, cover with plastic wrap, and refrigerate overnight. Let them sit on the counter while the oven preheats, then add 2-3 extra minutes to the bake time since they start colder.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat one roll in the microwave for 15-20 seconds until they're warm, soft, and gooey again. For a few rolls at once, heat them in 15-second bursts checking them in between so the frosting doesn't melt.

Nutrition