Description
These Crescent Roll Cinnamon Rolls are a quick and easy homemade treat, combining buttery crescent dough with a cinnamon-sugar filling and topped with a creamy, sweet cream cheese glaze. Ready in under 30 minutes, they offer a deliciously soft and gooey dessert or breakfast option with minimal prep and bake time.
Ingredients
Dough
- 2 cans organic crescent dough
- ¼ cup heavy cream
Filling
- ¼ cup butter, room temperature (I used salted butter)
- ¼ cup light brown sugar, packed
- 2 ½ teaspoons ground cinnamon
- ⅛ teaspoon kosher salt (if using unsalted butter)
Glaze
- 4 ounces cream cheese, room temperature
- 2 tablespoons salted butter, room temperature
- ½ - ¾ cup powdered sugar (adjust for desired consistency)
- 1-2 tablespoons whole milk or half and half
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Preheat and prepare dish: Preheat your oven to 425°F (220°C) and lightly oil a large, deep pie plate or a 9×9-inch baking dish to prevent sticking and allow even cooking.
- Prepare dough: Remove crescent dough from the refrigerator 15-20 minutes before starting to let it come closer to room temperature for easier handling.
- Roll out dough: On a lightly floured surface, roll out the first can of crescent dough. Lay the second can on top. Pinch the seams together gently if segments are perforated, then roll out the combined dough into a smooth 12x9 inch rectangle. Cover with a clean towel to keep it from drying out.
- Make cinnamon filling: In a small bowl, combine the butter, brown sugar, cinnamon, and kosher salt if using unsalted butter. Microwave for 8-10 seconds if the mixture needs softening. Stir to form a thick paste.
- Prepare baking dish: Pour the heavy cream into the baking dish and swirl to coat the bottom evenly. This keeps the rolls moist and adds richness.
- Spread filling: Evenly spread the cinnamon butter mixture over the doubled and rolled dough, leaving a small border around the edges to prevent spilling out during rolling.
- Roll and slice: Starting from the long side, roll the dough tightly into a log, sealing the seam firmly. Use a serrated knife to cut into 9 even sections, approximately 1½ inches each.
- Arrange rolls: Nestle the cinnamon roll slices snugly into the heavy cream-coated baking dish, ensuring they are close but not squished.
- Bake rolls: Bake the rolls at 425°F for 7-8 minutes, then reduce heat to 375°F and continue baking for an additional 10-12 minutes until golden brown and cooked through.
- Make glaze: While rolls bake, prepare the cream cheese glaze by beating together the cream cheese, butter, powdered sugar, vanilla extract, milk (or half and half), and a pinch of salt until smooth and spreadable.
- Finish and serve: Remove the cinnamon rolls from the oven and transfer to a wire rack. Let cool for 5 minutes, then generously spread the cream cheese glaze over the warm rolls. Serve immediately for best taste and texture.
Notes
- Use room temperature butter and cream cheese for a smooth filling and glaze.
- If using unsalted butter in the filling, add the kosher salt to balance flavor.
- Microwaving the cinnamon sugar butter filling slightly softens it and makes spreading easier.
- Heavy cream in the baking dish helps keep rolls moist and adds richness to the crust bottom.
- Slice rolls evenly for consistent baking.
- The glaze should be adjusted for desired sweetness and consistency by varying powdered sugar and milk.
- Cool rolls slightly before glazing so the glaze spreads smoothly without melting away completely.
- Store leftover rolls covered at room temperature for 1-2 days or refrigerate.
