Monday, May 21, 2012

Cinnamon Roll Crescents

This post is part two of my Mother's Day breakfast that my sister and I made for my mom, the Cinnamon Roll Crescents were originally found on Jennifer Cooks. We also made Scrambled Egg Muffins, featured on another of my blog posts. The ingredients below make 16 rolls.

What you need: 
2 cans refrigerated crescent rolls
1 stick butter, softened
½ cup white or brown sugar
1 tablespoon cinnamon

½ cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk

Heat oven to 350°F. In small bowl, combine butter, sugar and cinnamon; beat until smooth. Take dough out of roll and lay triangles on cookie sheet. The original recipe calls for 2 tablespoons of cinnamon mixture on each triangle but we used less. 

Roll up each, starting at the widest side, as you would normally do for crescent rolls. 

Place each cinnamon filled crescent roll onto a baking sheet. Bake at 350°F. for 10 to 15 minutes or until golden brown. 

In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.

The complete meal with Scrambled Egg Muffins


  1. I made these this morning for breakfast and they were awesome!! Also made the egg muffin last week but made mine as a omelet and added green peppers and mushrooms. I now have breakfast covered.

  2. I've made these before when I found them on & they are O-M-G- fabulous. Really the only difference I see is the measurements & I didn't have to melt my butter, but same concept. I just spread the unmelted butter on the unrolled crescent roll & sprinkled the cinnamon sugar mixture & rolled up & bake. Soooooo yummy def made me not ever want to buy the premade stuff again when I make these & are 20 thousand times better!! :D

  3. Ohmygoodness!!
    They taste just like the center of a cinnamon roll....which of course is the best part!
    Thank you!

  4. Found this on Pinterest and made these tonight. My finace says they are probably the best thing I've made off of Pinterest. :) I did add the full 2 tablespoons of butter/sugar/cinnamon mixture. The result was that when they rolls were cooked, they were in a bit of a lake of butter/sugar in the pan, BUT it actually worked out really good!It cools and carmelizes a bit and so you have a bit of a sweet, sticky crust around the edges.

    Excellent recipe. I plan on doing these again for a brunch. :)