Cinnamon Roll Crescents
Flaky crescent rolls filled with butter, brown sugar and cinnamon, baked until golden and drizzled with a vanilla glaze.
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Ingredients
- 1 can refrigerated crescent roll dough 8 ounces, 8 rolls
- 1/4 cup butter softened
- 1/4 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup powdered sugar for the glaze
- 1 to 2 tablespoons milk for the glaze
- 1/2 teaspoon vanilla extract optional, for the glaze
Instructions
- Heat the oven to 375°F and line a baking sheet with parchment paper.
- Unroll the crescent dough and separate it into the 8 triangles.
- Mix the softened butter, brown sugar and cinnamon until smooth.
- Spread a thin layer of the filling over each triangle. You may not use it all.
- Starting at the wide end, roll each triangle into a crescent and set it on the sheet with the pointed tip underneath, 2 inches apart. Chill the shaped rolls 15 minutes if the filling is very soft.
- Bake 9 to 12 minutes, until lightly golden around the edges.
- Whisk the powdered sugar, milk and vanilla until smooth, adding milk a little at a time until it drizzles.
- Let the rolls cool slightly, then drizzle with the glaze. Serve warm.
Notes
Make ahead: bake up to a day ahead and glaze just before serving. Store up to 3 days at room temperature, 5 days in the refrigerator or 3 months in the freezer.
Nutrition
Serving: 1servingCalories: 212kcalCarbohydrates: 26gProtein: 2.2gFat: 11gSodium: 227mgFiber: 0.6gSugar: 16.2g
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