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Cinnamon Roll Crescents

Cinnamon roll crescents wrap buttery crescent dough around a brown sugar and cinnamon filling, then bake until puffed and golden. A simple vanilla glaze goes over the warm pastries for an easy breakfast or dessert.
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Prep Time 10 minutes
Cook Time 13 minutes
cooling 5 minutes
Total Time 28 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

the crescents
  • 1 can (8 oz) refrigerated crescent roll dough
the cinnamon filling
  • 2 tbsp unsalted butter melted
  • 0.25 cup light brown sugar packed
  • 1 tsp ground cinnamon
the glaze
  • 0.5 cup powdered sugar
  • 1 tbsp milk
  • 0.25 tsp vanilla extract

Equipment

  • 1 baking sheet

Method
 

Make the crescents
  1. Heat the oven to 375°F.
  2. Line a baking sheet with parchment paper.
  3. Unroll the crescent dough and separate it into 8 triangles.
  4. Brush each triangle with melted butter.
  5. Stir the brown sugar and cinnamon together.
  6. Sprinkle the mixture evenly over the dough.
  7. Roll each triangle from the wide end to the tip.
  8. Arrange the crescents on the baking sheet with the tips tucked underneath.
Bake the crescents
  1. Bake for 10 to 13 minutes, until the crescents are puffed and golden brown.
  2. Let them cool on the baking sheet for 5 minutes.
Make the glaze
  1. Stir the powdered sugar, milk, and vanilla together until smooth.
  2. Drizzle the glaze over the warm crescents.

Notes

For the best shape, tuck the crescent tips underneath before baking. Store in an airtight container in the refrigerator for up to 3 days; freezing is not recommended. For a dairy-free swap, use plant-based butter and milk, and check the crescent dough label.