You can serve them as a breakfast or dessert. You can even make them for both. They take only 15 minutes.
As far as I can recall, my mom used to make crescent rolls for Christmas dinner. For as long as I can remember, those simple buttery, doughy rolls were something I loved about Thanksgiving and Christmas. She never made them like this. The genius trick is to take the same crescent roll dough recipe and make a cinnamon roll. These are a great choice for breakfast or dessert, but they’re so easy to make you can have them both.
5m prep time
10m cook time
- 1 tube crescent rolls
FOR THE FILLING:
- 4 tablespoons butter, softened
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
FOR THE GLAZE:
- 2 tablespoons butter, melted
- 1/4 cup plus 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Preheat oven to 375°F.
- Unroll and separate rolls and place on an ungreased baking sheet.
- In a small bowl, mix together 4 tablespoons butter, sugar, and cinnamon.
- Spread mixture over rolls and roll up tightly. Arrange so tip side of roll is facing down on baking sheet.
- Bake until lightly golden, 10-12 minutes.
- Meanwhile, stir together melted butter, powdered sugar, and vanilla until smooth. Pipe or drizzle over rolls and enjoy!