Cinnamon Crescents

Gail Welch


I've made homemade cinnamon rolls before from my yeast roll recipe. I decided to try to make them using canned crescent roll dough and they turned out delicious. Now, it's a snap to have fresh hot cinnamon rolls for breakfast or anytime without the wait.

★★★★★ 4 votes
5 Min
15 Min


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1 can(s)
crescent rolls 8 ct.
3 Tbsp
butter, melted
4 Tbsp
1 Tbsp
1/4 c
pecans, chopped (toasted) optional
1/4 c
raisins, optional


3/4 c
powdered sugar
2 1/2 tsp

How to Make Cinnamon Crescents


  • 1Preheat oven to 375F. Prepare baking pan with non-stick cooking spray.
  • 2On parchment or waxed paper lightly floured:
    Unfold each crescent and flatten with rolling pin or hands maintaining triangle shape.
  • 3Melt butter in microwave. Set aside. Mix cinnamon and sugar together. Set aside.
  • 4With pastry brush, spread melted butter over each triangle. Sprinkle about 1 teaspoon of cinnamon/sugar mixture over butter. OPTIONAL: Add chopped pecans and/or raisins if desired. Pecans may be toasted, if desired.
  • 5Starting with wide end, tightly roll dough finishing up at narrow end, forming crescent shape.
  • 6Bake at 375F for 12-14 minutes.
    Meanwhile make ICING. Combine 3/4 cup powdered sugar and 2 1/2 tsp milk. Mix until smooth. Icing will be thick. Spread on crescents while hot/warm.

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About Cinnamon Crescents

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