Easy Cinnamon Rolls

Lisa Foote

By
@LisaFoote

I make these on cold mornings and weekends to start our day off with a sweet bite! You can use regular crescent rolls and press the edges together (make sure they are sealed) or the seamless crescent dough. I add pecans, but any nut will work and they are great without nuts too! I have included an orange drizzle that makes them special!


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Comments:

Serves:

4 (2 per serving)

Prep:

10 Min

Cook:

15 Min

Method:

Bake

Ingredients

1 pkg
crescent rolls or crescent dough sheet
1 Tbsp
butter, softened to spread
3 Tbsp
brown sugar
2 Tbsp
white sugar
1/4 c
nuts, chopped small
2 tsp
cinnamon, ground

DRIZZLE

1 Tbsp
butter, melted
1 Tbsp
orange juice (milk will work too)
1/4-1/2 c
powdered sugar

Directions Step-By-Step

1
Preheat oven to 375 degrees F. Grease a 9 inch pie plate or cake pan.
2
Unroll dough from can. If using the regular crescent rolls, press seams together, making sure they are sealed. Brush dough with butter, getting all the way to the edges.
3
Sprinkle white sugar over butter, followed by brown sugar and cinnamon. Add chopped nuts if desired. Spread all the way to the edges.
4
Starting on the long side of the dough, carefully roll the dough up into a log. Cut the dough into 8 pieces with a serrated knife. Carefully lift rolls to pan and arrange in a circle. Bake at 375 degrees F for 15 minutes, oven temps may vary so bake until golden brown.
5
Let rolls cool about 3-5 minutes and move them to a plate. using a fork, drizzle the topping over the rolls. Serve warm!
6
DRIZZLE: In a small bowl, melt the 1 T butter, add 1 T orange juice and stir well. Add powdered sugar until the consistency you like is reached. I like ours a little thicker, so I use closer to 1/2 cup of the powdered sugar. If it gets to thick, just add a few more drops of liquid. Milk will work in the place of the juice if you want a more traditional drizzle!

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