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


  • 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


  1. Preheat oven to 375F. Prepare baking pan with non-stick cooking spray.
  2. On parchment or waxed paper lightly floured:
    Unfold each crescent and flatten with rolling pin or hands maintaining triangle shape.
  3. Melt butter in microwave. Set aside. Mix cinnamon and sugar together. Set aside.
  4. With 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.
  5. Starting with wide end, tightly roll dough finishing up at narrow end, forming crescent shape.
  6. Bake 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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