Cinnamon roll crescents are quick and easy to make! Refrigerated crescent roll dough is coated with a cinnamon and brown sugar mixture, rolled, baked, and finished with a simple glaze.
I spotted a recipe on Pinterest that promised a quick, easy way to enjoy the flavor of cinnamon rolls without the long rise time of homemade dough, so I gave it a try. A can of crescent roll dough in the fridge made this a fast and satisfying breakfast treat.
While we love homemade cinnamon rolls, they require time and rising. These cinnamon roll crescents deliver the same comforting taste with minimal effort—perfect when you want something warm and sweet alongside eggs or bacon.
They take only a few minutes to assemble and bake in about 9–12 minutes. Below are straightforward steps to make them at home.
Scroll down for the printable recipe card at the bottom of the page.
How to Make Cinnamon Roll Crescents
Begin by making the filling: mix brown sugar and cinnamon together in a small bowl until evenly combined.
Use one can (8 ounces) of refrigerated crescent roll dough. Separate the dough into triangles along the perforations.
Cover Dough Triangles with Filling
Lay each triangle, about an inch apart, on an ungreased 13 x 9-inch baking sheet, or you can roll them first and then place them on the sheet. Sprinkle the cinnamon-sugar mixture across the surface of each triangle. Some of the filling will fall onto the sheet—just scoop any excess back onto the dough and lightly press it in.
Note: you likely won’t use all of the mixture. Save any leftover filling for another batch.
Roll each triangle starting from the short side toward the tip, tucking the point under to seal. Don’t worry if they look imperfect—appearance won’t affect flavor. If filling spills out while rolling, press it back on or sprinkle it over the tops before baking. A small brush or your fingers can help tidy the pan.
Bake the Cinnamon Roll Crescents
Preheat the oven and bake the crescents at 350° F for 9–12 minutes, checking at around 8–9 minutes since ovens vary. They are done when golden brown on top and fragrant.
Transfer the baked crescents to a wire rack set over parchment or wax paper and allow them to cool slightly. The paper will catch any glaze drips and make cleanup easier.
Glazing the Cinnamon Roll Crescents
While the crescents cool, whisk together powdered sugar and 2–3 tablespoons of heavy cream or milk until the glaze reaches your desired consistency.
Lightly drizzle the glaze over the cooled crescents. The glaze firms up quickly, leaving a sweet finish. Serve warm for the best experience—the combination of flaky dough, cinnamon-brown sugar filling, and glaze is irresistible.
These crescent rolls are an easy, crowd-pleasing option when you want the flavors of cinnamon rolls without the lengthy preparation. I hope you enjoy making and sharing them as much as we did.
Thank you for reading—come back soon for more family-friendly recipes. Wishing you a wonderful day.
Looking for More Breakfast Recipes?
All recipes are listed in the Recipe Index on the blog. A few breakfast favorites include:
- Cinnamon Chip Scones
- Homemade Blueberry Pancakes
- Maple Nut Oatmeal
- Ham, Egg and Cheese Bagel Breakfast Sandwich
- Florentine Eggs and Bacon
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Original recipe source: sprinklesomesugar (credit to the original creator).
Printable Recipe
- 8 ounces refrigerated crescent roll dough (1 can)
- 1/2 cup brown sugar (light or dark)
- 3 teaspoons ground cinnamon
- 1/2 cup powdered sugar (confectioners’ sugar)
- 2–3 tablespoons heavy cream or milk
- Preheat oven to 350° F.
- Separate crescent dough into 8 triangles and place on an ungreased 13 x 9-inch baking sheet about 1 inch apart. Sprinkle each triangle with the brown sugar and cinnamon mixture and gently press it into the dough.
- Roll each triangle from the short side toward the tip and tuck the point under. Some filling may fall out—press or sprinkle it back onto the crescents.
- Bake 9–12 minutes, checking around 8–9 minutes. Remove when golden brown and transfer to a wire rack set over parchment or wax paper to cool slightly.
- Whisk powdered sugar with 2–3 tablespoons heavy cream or milk to make a glaze. Drizzle over slightly cooled crescents. Allow glaze to set, then serve.
