Crescent Cinnamon Rolls
These cinnamon rolls are so EASY to make and have become a favorite must-have at our family brunches. They are so yummy you’ll want to add this recipe to your breakfast or brunch menu too!
Yield: 24 rolls
Crescent Cinnamon Rolls
These cinnamon rolls are so EASY to make and have become a favorite must-have at our family brunches. They are so yummy you'll want to add this recipe to your breakfast or brunch menu too!
Ingredients
ROLLS
- 2 cans (8 oz each) refrigerated Pillsbury Crescent Dough Sheets (you can use regular crescent rolls, just pinch the seams together)
FILLING
- 2/3 cup packed brown sugar
- 2/3 cup powdered sugar
- 2 tsp cinnamon
- 1/2 cup melted butter
- 1 1/3 cups finely chopped pecans (optional)
GLAZE
- 1 cup powdered sugar
- 1 Tbsp butter, softened
- 2 - 3 Tbsp milk (depending on how thick you like your glaze. I do 2 Tbsps)
- Dash of Vanilla
- Pre-heat oven to 375°
Instructions
CINNAMON ROLLS
- Pre-heat oven to 375°
- Grease either a cookie sheet with sides, or a 9 X 13 pan
- Unroll one can of dough and place it on a lightly floured surface. Spread/stretch the dough out from all edges a bit so it is slightly bigger.
- Repeat with the second can of dough.
- In a small bowl mix together the filling ingredients.
- Spread half the filling over the first dough, and the other half of the filling over the second dough.
- Roll up the first dough from the long edge all the way up.
- Cut into 12 pieces (rolls) and place them side by side in half of the sheet/pan.
- Repeat with the second can of dough, filling the other half of the sheet/pan.
- Bake 20 - 25 minutes
GLAZE
- Let the rolls cool for 5 minutes.
- While the rolls are cooling mix together the glaze ingredients in a small bowl.
- Pour the glaze all over the top of the rolls.
ENJOY!