These Crescent Roll Cinnamon Rolls are fluffy, gooey and so delicious but take only 10 minutes to prep (you’ll never know they aren’t from scratch!). They’re so addicting and easy to customize with mix-ins and your favorite frosting. I’ll share my secret to this easy recipe and the softest cinnamon buns below.
Crescent roll cinnamon rolls are my go-to when I need a great recipe fast and still want it to feel homemade. Don’t get me wrong, I love a from-scratch cinnamon roll as much as anyone, but sometimes you just need something that gets warm, gooey rolls on the table without a whole morning commitment! These work especially well on holiday mornings, like Christmas morning or Easter!
My secret to a seriously good crescent roll cinnamon roll is a little heavy cream poured into the pan before baking. It adds moisture, richness, and that irresistible melt-in-your-mouth softness!
I’ve tested this recipe many times with different brands, different methods, even different pan sizes. I brought multiple batches to a church potluck, and people were literally fighting over them, okay maybe not literally. One thing was clear: using two cans of crescent dough is non-negotiable for structure and thickness, and organic crescent rolls consistently gave the best flavor and flakiness.
If you love an easy dessert (or breakfast!) like this one, you might also enjoy my Cinnamon Roll Cake or these fun Oreo Cinnamon Rolls. But when time is tight, these crescent cinnamon rolls are the one I reach for every single time! So grab a cup of coffee and let’s make them!
Why You’ll Love This Recipe
- Ready in under 30 minutes! From fridge to table they really only take 30 minutes, making them perfect for weekend mornings, last-minute guests, or when a cinnamon roll craving hits now.
- Uses refrigerated crescent dough. These cinnamon rolls using crescent rolls skip yeast and long rise times while still delivering a soft, bakery-style result.
- Beginner-friendly and kid-approved. No fancy techniques here! This recipe is approachable even if you’re new to baking.
- Tested multiple times. I tested different brands, pan sizes, and methods to make sure this version is truly foolproof.
- Easily doubles for a crowd. Feeding a group? Double the cinnamon crescent rolls recipe and bake it in a 9×13-inch pan with zero extra effort.
Ingredients
Cinnamon Rolls
- Crescent Roll Dough: Two cans are essential for thickness and structure! While you can certainly use Pillsbury Crescent Dough, I preferred Annie’s, Immaculate or Trader Joe’s organic crescent rolls. The organic rolls were more tender, flavorful and flaky. I tested them all! All of them are available at your local grocery store or Trader Joe’s. Remove from the refrigerator about 20 minutes before baking for best results.
- Butter: Softened so it spreads easily and creates a rich cinnamon filling.
- Light Brown Sugar: Adds sweetness and moisture with a hint of caramel flavor.
- Ground Cinnamon: For that cozy cinnamon bun flavor!
- Kosher Salt: Balances the sweetness (especially important if using unsalted butter).
- Heavy Cream: The secret ingredient for ultra-soft, gooey rolls.
Cream Cheese Glaze
- Cream Cheese: This is the perfect base for a creamy frosting! Room temperature for the smoothest glaze!
- Butter: Adds smoothness and flavor. Make sure it is softened to room temp!
- Powdered Sugar: Sweetens and thickens the glaze.
- Milk or Half-and-Half: Adjusts consistency!
- Vanilla Extract: Adds an extra depth of flavor.
- Salt: Just a pinch to balance everything out.
Get the full recipe in the recipe card below.
How to Make Crescent Roll Cinnamon Rolls
Step 1 – Roll Out the Crescent Dough
Preheat the oven to 425°F (220 ° C) and lightly oil a large, deep pie plate or a 9×9-inch baking dish.
Remove crescent dough from fridge 15-20 minutes before using.
On a lightly floured surface, roll out the first can of crescent rolls. Then lay the next can of dough on top. If using crescent rolls with perforated triangle segments, gently pinch the seams together, then roll with a rolling pin until smooth and even, into a 12×9 rectangle.
Step 2 – Make the Filling
In a small bowl, mix together the butter, brown sugar, and cinnamon until a thick paste forms. If using unsalted butter, mix in the kosher salt. If needed, microwave for 8-10 seconds to make it nice and soft.
Pour the heavy cream into the prepared baking dish and swirl to coat the bottom.
Step 3 – Assemble the Rolls
Spread the cinnamon-sugar mixture evenly over the dough, leaving a small border around the edges.
Roll the dough into a tight log, starting from the long end into a log, pinching the seam to seal. Using a serrated knife (or a sharp knife), cut into 9 even pieces. A little under 1 ½ inches each. Just like traditional cinnamon rolls.
Place the cinnamon rolls into the baking dish, nestling them into the heavy cream.
Step 4 – Bake
Bake for 7-8 minutes at 425°F, then reduce the heat to 375° for 10-12 minutes.
Step 5 – Make the Frosting & Enjoy
While the rolls bake, prepare the cream cheese glaze. In a medium bowl, combine the butter, cream cheese, vanilla, powdered sugar, milk, and pinch of salt. Mix until smooth and spreadable.
Remove the rolls from the oven onto a wire rack and cool for 5 minutes, then spread the glaze over the warm rolls. Serve immediately. If you want more of a drizzle, warm for 15 seconds in the microwave and spoon over the rolls. But we love going all out on these crescents! Sure, you could make a simple powdered sugar glaze, but this one is so easy, and tastes superior!
Expert Tips
- Use a deep baking dish to prevent overflow. The heavy cream will bubble and rise as the rolls bake, especially during the initial high-heat phase. A deep pie plate or baking dish gives everything room to expand without spilling over into your oven!
- Roll the dough gently to keep the crescent dough tender and flaky. Crescent dough is softer and more delicate than traditional yeast dough, so try not to press or stretch it too aggressively. Rolling gently helps maintain those flaky layers and prevents the rolls from baking up dense or tough.
- Glaze the rolls while warm, not hot. Let the rolls cool for about 5 minutes before glazing. This allows the glaze to melt just enough to seep into the swirls without completely disappearing or becoming oily, giving you that perfect creamy finish on top.
- Bake touching for softer rolls, or spaced apart for a drier texture. I prefer baking the rolls nestled closely together, which keeps them soft, pillowy, and pull-apart tender. If you want a drier roll, bake them on a sheet pan instead and keep them spaced out a little!
Variations
- This recipe easily doubles and fits perfectly in a 9×13-inch baking dish.
- Nuts: Sprinkle ¼ cup chopped pecans or walnuts over the brown sugar butter mixture before rolling.
- Citrus Touch: Add the zest of ½ an orange to the butter mixture. Reserve the remaining zest for the glaze and replace the milk with freshly squeezed orange juice.
- No Cream Option: These rolls will still bake up beautifully without the heavy cream, but I encourage you to try it at least once for that bakery-style texture.
- Crescent Shape Cinnamon Rolls: During my testing, I tried just slathering the butter, sugar mixture onto each of the wedges or triangles and rolling, but while the taste was okay, I thought they were so much better rolled traditional cinnamon bun style!
Storage Tips
Store leftovers cinnamon rolls in an airtight container at room temperature for up to 1 day or refrigerate for up to 4 days. Warm gently before serving.
Make-Ahead Options
What works best: Assemble everything except the heavy cream, then bake fresh.
How to do it:
- Assemble the rolls completely: roll, slice, and place them in the greased baking dish.
- Do not add the heavy cream yet.
- Cover tightly with plastic wrap and refrigerate up to 12 hours.
- When ready to bake, remove from the fridge while the oven preheats.
- Pour the heavy cream evenly over and around the rolls.
- Bake as directed, adding 2–5 extra minutes if needed.
Why this works: Crescent dough is delicate. Sitting in liquid for too long can make it gummy. Adding the cream right before baking keeps the texture tender and flaky.
Same-Day Prep (2–4 Hours Ahead)
- Assemble the rolls and place in the baking dish
- Cover and refrigerate
- Add heavy cream just before baking
- Bake as written, maybe adding a few minutes to your baking time.
FAQs
You don’t have to use heavy cream, and the rolls will still bake up just fine without it. That said, the heavy cream makes a noticeable difference in texture. It adds moisture as the rolls bake, keeping the crescent dough soft and tender while also creating a slightly caramelized, gooey bottom!
Gummy rolls are usually the result of too much moisture sitting against the dough for too long. Crescent dough is more delicate than traditional yeast dough, so if the rolls are assembled too far in advance with the cream already added, the dough can absorb excess liquid and bake up gummy instead of flaky. For best results, add the heavy cream right before baking and avoid overbaking, which can also affect texture.
Flat cinnamon rolls are most often caused by using only one can of crescent dough. While it may seem like enough at first, a single can doesn’t provide enough thickness or structure to mimic a traditional cinnamon roll. Using two cans stacked and gently rolled together creates taller, sturdier rolls!
More Decadent Baked Goods
So the next time you want delicious cinnamon rolls fast make this quick recipe, using my tips and shortcuts. Kids and adults will come running! It will become a family favorite, I promise!
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Equipment
Ingredients
Cinnamon Rolls
- 2 cans organic crescent dough see notes
- ¼ cup butter I used salted, room temperature
- ¼ cup light brown sugar packed
- 2 ½ teaspoons ground cinnamon
- ⅛ teaspoon kosher salt if using unsalted butter
- ¼ cup heavy cream
Cream Cheese Glaze
- 4 ounces cream cheese room temperature
- 2 tablespoons salted butter room temperature
- ½ – ¾ cup powdered sugar +- to desired consistency
- 1-2 tablespoons whole milk or half and half
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Preheat the oven to 425°F (220°C) and lightly oil a large, deep pie plate or a 9×9-inch baking dish.
- Remove crescent dough from fridge 15-20 minutes before using.
- On a lightly floured surface, roll out the first can of crescent dough. Then lay the next can of dough on top. If using crescent rolls with perforated triangle segments, gently pinch the seams together, then roll with a rolling pin until smooth and even, into a 12×9 rectangle. Cover with a clean kitchen towel.2 cans organic crescent dough
- In a small bowl, mix together the butter, brown sugar, and cinnamon until a thick paste forms. If using unsalted butter, mix in the kosher salt. If needed, microwave for 8-10 seconds to make it nice and soft.¼ cup butter, ¼ cup light brown sugar, 2 ½ teaspoons ground cinnamon, ⅛ teaspoon kosher salt
- Pour the heavy cream into the prepared baking dish and swirl to coat the bottom.¼ cup heavy cream
- Spread the brown sugar butter mixture evenly over the dough, leaving a small border around the edges.
- Roll the dough tightly from the long side into a log, pinching the seam to seal. Using a serrated knife, cut into 9 even pieces. A little under 1 ½ inches each.
- Place the cinnamon rolls into the baking dish, nestling them into the heavy cream.
- Bake for 7-8 minutes at 425°F, then reduce the heat to 375°F for 10-12 minutes.
- While the rolls bake, prepare the cream cheese glaze. In a medium bowl, combine the butter, cream cheese, vanilla, powdered sugar, milk, and pinch of salt. Mix until smooth and spreadable.4 ounces cream cheese, 2 tablespoons salted butter, ½ – ¾ cup powdered sugar, 1-2 tablespoons whole milk , 1 teaspoon vanilla extract, Pinch salt
- Remove the rolls from the oven onto a wire rack and cool for 5 minutes, then spread the glaze over the warm rolls. Serve immediately.
Notes
- While you can certainly use Pillsbury Crescent Dough, I preferred Annie’s, Immaculate or Trader Joe’s organic crescent rolls. The organic rolls were more tender, flavorful and flaky.
- If you can find crescent dough sheets, they’re preferable to the perforated sheets, but I had trouble finding them, so either works fine.
- Using a bit of heavy cream is the secret to pillowy, tender, gooier rolls—it adds moisture and creates that irresistible caramelized bottom.
Store leftover cinnamon rolls tightly covered at room temperature for up to 1 day or refrigerate for up to 4 days. Warm gently before serving. For make-ahead tips, variations, and expert tips, refer back to the post.
Nutrition
Naomi
These are ridiculously good! Highly recommend. Perfectly soft and cinnamony.
So glad you loved them!