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cinnamon crescents

(4 ratings)
sugarshack avatar
Recipe by
Gail Welch
@sugarshack
Carthage, TX

I've made homemade cinnamon rolls before from my yeast roll recipe. I decided to try to make them using canned crescent roll dough and they turned out delicious. Now, it's a snap to have fresh hot cinnamon rolls for breakfast or anytime without the wait.

(4 ratings)
yield 4 serving(s)
prep time 5 Min
cook time 15 Min

Ingredients For cinnamon crescents

  • 1 can
    crescent rolls 8 ct.
  • 3 Tbsp
    butter, melted
  • 4 Tbsp
    sugar
  • 1 Tbsp
    cinnamon
  • 1/4 c
    pecans, chopped (toasted) optional
  • 1/4 c
    raisins, optional
  • ICING
  • 3/4 c
    powdered sugar
  • 2 1/2 tsp
    milk

How To Make cinnamon crescents

  • 1
    Preheat oven to 375F. Prepare baking pan with non-stick cooking spray.
  • 2
    On parchment or waxed paper lightly floured: Unfold each crescent and flatten with rolling pin or hands maintaining triangle shape.
  • 3
    Melt butter in microwave. Set aside. Mix cinnamon and sugar together. Set aside.
  • 4
    With pastry brush, spread melted butter over each triangle. Sprinkle about 1 teaspoon of cinnamon/sugar mixture over butter. OPTIONAL: Add chopped pecans and/or raisins if desired. Pecans may be toasted, if desired.
  • 5
    Starting with wide end, tightly roll dough finishing up at narrow end, forming crescent shape.
  • 6
    Bake at 375F for 12-14 minutes. Meanwhile make ICING. Combine 3/4 cup powdered sugar and 2 1/2 tsp milk. Mix until smooth. Icing will be thick. Spread on crescents while hot/warm.
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