Go Back
Cinnamon Pillsbury Crescent Rolls Recipe

Cinnamon pillsbury crescent rolls recipe

This cinnamon pillsbury crescent rolls recipe transforms store-bought crescent roll dough into delectable cinnamon rolls in just 20 minutes. By rolling out the dough, spreading a cinnamon-butter mixture, rolling it up, and slicing into individual rolls, you create bakery-quality treats with minimal effort. The recipe serves 8 and requires basic pantry ingredients, making it an ideal choice for quick breakfasts, impromptu gatherings, or satisfying sudden sweet tooth cravings.
Print Recipe Pin Recipe

Equipment

  • Large baking sheet
  • Parchment paper or cooking spray
  • Rolling Pin
  • Sharp knife or dental floss for cutting
  • Small mixing bowl
  • Measuring cups and spoons
  • Pastry brush (optional)
  • Wire cooling rack

Ingredients
  

  • 1 tube 8 oz Pillsbury refrigerated crescent rolls
  • 3 tablespoons butter melted
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon vanilla extract optional
  • For Optional Glaze:
  • 1/2 cup powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.
  • Remove the crescent roll dough from the tube and unroll it onto a clean surface. Press the perforated seams together to form one large rectangle of dough.
  • Gently roll the dough with a rolling pin to create an even rectangle approximately 12x8 inches.
  • In a small bowl, combine melted butter with vanilla extract if using. Brush the butter mixture evenly over the entire surface of the dough.
  • In another small bowl, mix together granulated sugar and ground cinnamon. Sprinkle this mixture evenly over the buttered dough, leaving a small border along one long edge.
  • Starting from the long side opposite the clean border, carefully roll the dough into a tight log, pinching the seam to seal.
  • Using a sharp knife or unflavored dental floss, cut the log into 8 equal slices, each about 1.5 inches thick.
  • Place the rolls cut-side up on the prepared baking sheet, spacing them about 2 inches apart.
  • Bake for 12-15 minutes, or until the rolls are golden brown and cooked through.
  • While rolls are baking, prepare the optional glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
  • Remove rolls from oven and let cool for 5 minutes before drizzling with glaze if desired. Serve warm.

Notes

The key to perfect cinnamon crescent rolls is ensuring the dough seams are properly sealed to prevent unrolling during baking. When cutting the rolls, use a sawing motion with a sharp knife or dental floss to avoid compressing the layers. If your kitchen is warm, chill the rolled log for 10 minutes before slicing for cleaner cuts. Don't overbake – the rolls should be golden but still soft inside.