Crescent Roll Cinnamon Rolls Recipe
Crescent roll cinnamon rolls are buttery and flaky cinnamon rolls made with crescent roll dough, filled with a cinnamon brown sugar filling. These deliciously gooey cinnamon crescent rolls are topped with a quick and easy cream cheese frosting.
Equipment
- 1 10 inch baking pan or 9 x 13 baking dish
- 1 mixing bowl
- 1 serrated knife
- 1 stand mixer with paddle attachment or electric hand mixer with beaters (to make the cream cheese frosting)
Ingredients
Crescent Roll Cinnamon Rolls
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (100 g) light brown sugar
- 3 - 4 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 2 8 oz. cans crescent roll dough
Cream Cheese Frosting for Cinnamon Rolls
- 4 oz. (113 g) cream cheese, room temperature
- 4 tablespoons (58 g) unsalted butter, room temperature
- 1 - 1½ cups (120 - 180 g) powdered sugar
- ½ teaspoon vanilla extract
- 1 - 2 teaspoons heavy cream
Instructions
- Prepare the cinnamon roll filling by mixing the room temperature butter with the brown sugar, cinnamon and vanilla extract until smooth and well combined. Set the bowl aside at room temperature to make the cinnamon rolls.½ cup (113 g) unsalted butter, room temperature, ½ cup (100 g) light brown sugar, 3 - 4 teaspoons ground cinnamon , 1 teaspoon vanilla extract
- Unwrap the crescent roll dough from the packaging and place the dough onto a lightly floured surface. I like to use a large sheet of parchment paper. Carefully unroll the dough, slightly overlap all 8 dough triangles at each of the perforated sections and press down to form one crescent roll dough sheet. Use your fingers or a rolling pin to press or roll out the dough slightly, ensuring there are no holes in the dough.2 8 oz. cans crescent roll dough
- Drop small tablespoon sized dollop of the cinnamon roll filling onto the dough sheet. Use about half of the filling. Using the back of a spoon, small spatula or a frosting knife, spread the cinnamon roll filling across the dough sheet. Starting at the bottom roll the crescent roll dough into a log shape, making sure to keep the filling inside of the dough.
- Using a sharp, serrated knife, cut the log into your desired number of cinnamon rolls. One can of crescent roll dough makes 6 cinnamon rolls. Repeat the same steps for the remaining crescent roll dough. Once all the cinnamon rolls have been made, place the rolls into a baking dish. Allow the cinnamon roll crescent rolls to “rest” at room temperature for 20 minutes while the oven preheats. Resting the dough is optional.
- Bake the cinnamon rolls at 350 F (177 C) for about 25 - 30 minutes or the tops of the crescent cinnamon rolls are golden brown and the centers are set. Cool the cinnamon rolls for about 10 minutes before topping with the homemade cream cheese frosting or vanilla glaze.
- Make the cream cheese frosting for cinnamon rolls by creaming theroom temperature butter with the room temperature cream cheese until smooth. Once smooth and well combined, mix in the powdered sugar, vanilla extract and heavy cream until smooth and well combined. Spread the cream cheese frosting onto warm crescent cinnamon rolls and enjoy.4 oz. (113 g) cream cheese, room temperature, 4 tablespoons (58 g) unsalted butter, room temperature, 1 - 1½ cups (120 - 180 g) powdered sugar, ½ teaspoon vanilla extract , 1 - 2 teaspoons heavy cream
Notes
Store: Allow the crescent cinnamon rolls to fully cool, then store in an airtight container in the fridge for up to 3 days.
Vanilla Glaze: Mix 1- 1 ½ cups (120 - 180 g) powdered sugar with 1 teaspoons vanilla extract and 2 - 3 tablespoons (30 - 45 ml) milk or heavy cream.
See the Variations section of the blog post to make these crescent roll cinnamon rolls as regularly shaped crescent rolls, to make these as cinnamon roll muffins or to top with maple glaze.
Tip: For extra gooey cinnamon rolls, drizzle ¼ cup (60 ml) heavy cream in between the cinnamon rolls prior to baking. This makes all the cinnamon rolls taste as gooey as the center piece.
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