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Crescent Roll Cinnamon Rolls

a bite from a crescent roll cinnamon roll on a white plate.
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5 from 3 reviews

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

Units

Cinnamon Rolls

  • 2 (8 ounce) crescent roll dough or dough sheets
  • 4 Tablespoons unsalted butter, softened to room temperature
  • 1/3 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
  • 3/4 teaspoon vanilla extract

Instructions

  1. 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.
  2. 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.
  3. 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. 
  4. 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.)
  5. 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. 
  6. 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.

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.
 

Find it online: https://runlifteatrepeat.com/crescent-roll-cinnamon-rolls/