Easy 5-Ingredient Cinnamon Roll Crescent
If you are looking for an easy breakfast idea that is quick and simple enough for your kids to help, look no further than these Cinnamon Roll Crescents! This easy homemade recipe is fast and there’s no yeast, no buttermilk, and no rolling of dough for you to worry about. All heavy lifting is done by refrigerator crescent dough plus a few pantry staple ingredients.
I’m not a huge fan of refrigerator cinnamon rolls, they tend to be a bit too sweet and dense for my tastes.
I’ve also tried to make a few different versions of “easy” or “no-fail” homemade cinnamon rolls with results that were well, let’s just say, less than yummy. (I’m pretty much accepted that I’ll never be able to roll out bread dough into anything other than lumpy messes that don’t cook evenly – this recipe skips right over my limitations though!)
I stumbled across a recipe for Cinnamon “rolls” made from refrigerator crecent rolls and adjusted a bit. This version is light and airy without being overly sweet.
One of my kids isn’t super fond of icing in general, so I usually leave the glaze off of a few of the rolls and they’re still pretty tasty.
If you are looking for an easy breakfast idea that is quick and simple to make, you should definitely try these Cinnamon Roll Crescents.
What You’ll Need to Make Cinnamon Roll Crescents
- One tube of crescent roll dough (8 oz/8 triangles)
- ¼ cup brown sugar (light or dark – whatever you have on hand/prefer)
- 2 TBSP cinnamon
- ¼ cup powdered sugar
- 1 TBSP milk
How to Make Cinnamon Crescent Rolls
Begin by preheating your oven to 375 degrees Fahrenheit.
Next, unroll your crescent dough onto a large, ungreased baking sheet and separate it into triangles.
Now, combine the brown sugar and cinnamon in a small bowl.
Divide the cinnamon brown sugar mixture amongst the eight crescent triangles, reserving about a teaspoon of the mixture. Make sure that the mixture completely covers the dough, creating a layer of cinnamon sugar.
Next, roll up the crescent dough (starting at the widest end) and place them at least an inch apart on your baking sheet. Take the teaspoon of reserved cinnamon-sugar mixture and sprinkle it on top of the crescent rolls.
Bake the rolls for 9-12 minutes, until the tops are a light golden brown.
While the rolls are cooking, you can make the glaze. Simply place ¼ cup of powdered sugar and one tablespoon of milk in a tiny bowl and mix/beat with a spoon until thoroughly combined. (If you want a thinner glaze, you can feel free to gradually incorporate more milk until it’s the consistency you’d like.)
After you take the cinnamon rolls out of the oven, let them sit for about a minute to begin to “firm” and then drizzle with the glaze.
Enjoy these delicious treats for breakfast, dessert, or as a snack with your coffee or tea. They are a nice, light alternative to traditional cinnamon rolls.
Other Sweet Treats You Will Love
- Too Good to Be True 2-Ingredient Lemon Bars
- The Absolute Easiest and Best Banana Bread Ever!
- Super Easy Lemon Poppy Seed Bread
- OMG – 4-Ingredient Almond Joy Cookies!
- My Favorite Cookie – Coconut Kiss Macaroons
- Family Favorite Cherry Almond Sugar Cookies
Easy 5-Ingredient Cinnamon Roll Crescent
Ingredients
- One tube of crescent roll dough 8 oz/8 triangles
- ¼ cup brown sugar light or dark – whatever you have on hand/prefer
- 2 TBSP cinnamon
- ¼ cup powdered sugar
- 1 TBSP milk
Instructions
- Begin by preheating your oven to 375 degrees Fahrenheit.
- Next, unroll your crescent dough onto a large, ungreased baking sheet and separate it into triangles.
- Now, combine the brown sugar and cinnamon in a small bowl. Divide the cinnamon brown sugar mixture amongst the eight crescent triangles, reserving about a teaspoon of the mixture. Make sure that the mixture completely covers the dough, creating a layer of cinnamon sugar.
- Next, roll up the crescent dough (starting at the widest end) and place them at least an inch apart on your baking sheet. Take the teaspoon of reserved cinnamon-sugar mixture and sprinkle it on top of the crescent rolls.
- Take the rolls for 9-12 minutes, until the tops are a light golden brown.
- While the rolls are cooking, you can make the glaze. Simply place ¼ cup of powdered sugar and one tablespoon of milk in a tiny bowl and mix/beat with a spoon until thoroughly combined. (If you want a thinner glaze, you can feel free to gradually incorporate more milk until it’s the consistency you’d like.)
- After you take the cinnamon rolls out of the oven, let them sit for about a minute to begin to “firm” and then drizzle with the glaze.
This is a very good recipe and the cinnamon rolls com out amazinng.
Oveall these are tasty. I was very concerned that the amount of cinnamon was an error as 2 Tbls seems like a lot. But once baked, it is a generous but not excessive amount. However, the amount of milk in the glaze was excessive, in my opinion, as the runny liquid just runs off the rolls.