Easy Cinnamon Rolls

Lisa Foote


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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4 (2 per serving)


10 Min


15 Min




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


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

Directions Step-By-Step

Preheat oven to 375 degrees F. Grease a 9 inch pie plate or cake pan.
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.
Sprinkle white sugar over butter, followed by brown sugar and cinnamon. Add chopped nuts if desired. Spread all the way to the edges.
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.
Let rolls cool about 3-5 minutes and move them to a plate. using a fork, drizzle the topping over the rolls. Serve warm!
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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