Crescent Roll Cinnamon Rolls

These crescent roll cinnamon rolls are perfect for when you're craving homemade cinnamon rolls but want to skip the work. Made from store-bought crescent roll dough, each cinnamon roll is extra soft, generously filled with a delicious cinnamon swirl and topped with tangy cream cheese frosting. They're sure to become a family favorite in no time!

We've all had one of those mornings: the craving for warm, homemade cinnamon rolls hits. But, then reality sets in remembering the time and effort involved before they even make it to the oven. Trust me, I've been there too– not fun.

Since then, I've been brainstorming ways to whip up quick cinnamon rolls with minimal ingredients in a fraction of time than the traditional recipe, while maintaining that irresistible texture and flavor that we adore. These cinnamon rolls made from crescent rolls come highly requested from my family– for a good reason. And I promise, making (and devouring) these is 100x more satisfying that you'd think!

Options for the Icing

Whenever I think of traditional cinnamon rolls I immediately think of a hefty amount cream cheese frosting smeared on top. To make cream cheese frosting you need room temperature cream cheese and butter, powdered sugar, heavy cream and vanilla.

Can I Use Seamless Crescent Roll Dough Instead of Crescent Roll Dough?

Yes, absolutely! The difference between the crescent roll sheets dough and regular crescent roll dough is the seam– using the sheets saves you a few minutes but otherwise are the exact same.

Tip for Crescent Roll Dough with Seams: Before rolling, overlap the seams by ¼-inch and pinch together. This ensures that it will stay together.

Tips & Tricks for Quick Cinnamon Rolls

1. Use Room Temperature Dough: The container that the crescent roll dough comes in prevents it from rising further (it's why they are packaged a very specific way.) If you have the time, open the dough and let it sit at room temperature for 20 minutes or delay preheating the oven until after you make the cinnamon rolls allowing them to sit in the dish. It's not required but it does allow the dough to rise slightly.
2. Use a Sharp Knife: Use a VERY sharp knife to cut the cinnamon rolls as the dough can be sticky. You can also spray the knife with a little nonstick spray.
3. Extra Buttery Rolls: If you want extra buttery rolls, grease the baking dish with 2 teaspoons of melted butter instead of nonstick spray.
4. Larger Rolls: If you want larger rolls, roll it into the same 9x12-inch rectangle and roll it into the 12-inch log. Then, cut into 6 rolls; each roll will be about 2 inches. For the bake time, see the notes in the recipe card.

FAQ About Cinnamon Rolls Made With Crescent Rolls

• What Size Pan Should I Use to Bake Cinnamon Crescent Rolls? This recipe makes 9-10 rolls which fits comfortably in a 9-inch or 10-inch pan like a pie dish, round cake pan or square baking pan.
• Can Crescent Roll Cinnamon Rolls be Made Ahead of Time and Stored in the Refrigerator or Freezer? The rolls can be assembled ahead of time, up to the night before. If longer than 1 hour, cover and refrigerate and bake as directed. Baked (unfrosted) or unbaked rolls can be frozen up to 3 months. Thaw overnight in the refrigerator and bake as directed. For baked rolls, warm up before adding the icing.
• Can I Bake These as Cinnamon Roll Muffins? You can bake these rolls lightly greased standard 12-count muffin pan (there is no need for muffin liners.) Bake at 425º for 7 minutes, then keeping them in the oven reduce the temperature to 375ºF and bake for an additional 5-7 minutes. If you notice the tops are getting too brown too quickly, loosely tent with aluminum foil and continue baking.

More Breakfast Recipes

• Homemade Granola
• Thick & Fluffy Pancakes
• Best Homemade French Toast
• Quick & Easy Banana Muffins
• Strawberry Sweet Rolls

Crescent Roll Cinnamon Rolls

Author: Christina

Prep Time: 10 minutes minutes

Cook Time: 17 minutes minutes

Total Time: 30 minutes minutes

Yield: 10 rolls

5 from 3 votes

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Description

These crescent roll cinnamon rolls are perfect for when you're craving homemade cinnamon rolls but want to skip the work. Made from store-bought crescent roll dough, each cinnamon roll is extra soft, generously filled with a delicious cinnamon swirl and topped with tangy cream cheese frosting. They're sure to become a family favorite in no time!

Ingredients

 

Cinnamon Rolls

• ▢ 2 8 ounce crescent roll dough or dough sheets
• ▢ 4 Tablespoons unsalted butter, softened to room temperature
• ▢ ⅓ cup packed light or dark brown sugar
• ▢ 1 Tablespoon ground cinnamon

Cream Cheese Icing

• ▢ 2 ounces full-fat brick cream cheese, softened to room temperature
• ▢ 2 Tablespoons unsalted butter, softened to room temperature
• ▢ 1 cup powdered sugar
• ▢ 1 Tablespoon heavy cream
• ▢ ¾ teaspoon vanilla extract

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Instructions

• Only if you have the time, open the crescent roll dough and allow it to sit at room temperature for 20 minutes or delay preheating the oven until after step 3. Preheat the oven to 425ºF and spray a 9-inch or 10-inch pie dish or baking pan lightly with nonstick spray. Set aside. Stir together the brown sugar and cinnamon in a small bowl.
• Place one sheet of the crescent roll dough on a lightly floured surface and then the second sheet directly on top. Then, using a lightly floured rolling pin (a silicone baking mat or parchment paper works too) to prevent it from sticking roll the dough into a 9x12-inch rectangle.
• Spread the softened butter (the softer it is, but not melted, the easier it is to spread) all over the dough. Sprinkle the brown sugar and cinnamon mixture over the top. Roll it up into a 12-inch log. Using a very sharp knife, cut into 10 rolls; each roll will be slightly wider than 1 inch. Arrange the rolls into the prepared pan. 
• Bake the cinnamon rolls for 7 minutes at 425ºF then, keeping the cinnamon rolls in the oven reduce the temperature to 375ºF and bake for an additional 10 minutes. The total baking time is 16-17 minutes. If you notice the tops are getting too brown too quickly, loosely tent with aluminum foil and continue baking. Remove from the oven and place the pan on a wire rack as you make the icing. (If you've already made the icing, allow the cinnamon rolls to cool for 5 minutes before adding the icing.)
• While the cinnamon rolls bake or cooling, making the icing. In a medium bowl, beat together the cream cheese and butter using a hand or stand mixer fitted with a paddle attachment, on high speed until smooth and creamy. Add the the powdered sugar, heavy creamy and vanilla and beat together combined. Using a knife, spoon or offset spatula, spread the icing over the warm rolls and serve immediately. 
• Cover leftover frosted or unfrosted rolls and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Video

Notes

1. Make Ahead Instructions: The rolls can be assembled ahead of time, up to the night before. If longer than 1 hour, cover and refrigerate and bake as directed. 
2. Freezing Instructions: Baked (unfrosted) or unbaked rolls can be frozen up to 3 months. Thaw overnight in the refrigerator and bake as directed. For baked rolls, warm up before adding the icing.
3. Sugar: You can substitute the brown sugar with granulated sugar but I find using brown sugar gives the filling more flavor.
4. Icing: If cream cheese icing isn't your favorite, you can top the rolls with vanilla icing from these homemade donuts, this lemon glaze from these streusel bars (I recommend doubling this), this maple icing from these maple frosted donuts, even this chocolate glaze would be delicious!
5. For Larger Cinnamon Rolls: Instead of cutting into 10 rolls, cut into 6 rolls; each roll will be about 2 inches. Bake at 425º for 5 minutes, then keeping them in the oven reduce the temperature to 375ºF and bake for an additional 12-13 minutes. I recommend loosely tenting with aluminum foil about half way through the additional bake time to prevent these from browning too much (due to the longer bake time.) 
6. For Cinnamon Roll Muffins: You can bake these rolls lightly greased standard 12-count muffin pan (there is no need for muffin liners.) Bake at 425º for 7 minutes, then keeping them in the oven reduce the temperature to 375ºF and bake for an additional 5-7 minutes. If you notice the tops are getting too brown too quickly, loosely tent with aluminum foil and continue baking.

 

Nutrition

Calories: 307kcal | Carbohydrates: 38g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 398mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 237IU | Vitamin C: 0.04mg | Calcium: 37mg | Iron: 1mg

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