Crescent roll dough is the secret to making this quick and easy breakfast treat.
Grease an 8x112- or 9x112-inch round baking pan; set aside.
Unroll dough (do not separate); press perforations to seal.
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Brush dough with melted butter.
Roll and Cut
Starting from a long side, roll up dough.
Using a sharp knife, slice dough into 112-inch pieces.
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Arrange pieces, cut side up, in prepared pan, flattening each roll slightly.
Test Kitchen Tip:Use a ruler so you cut equal-sized rolls.
Make Icing
Bake for 15 to 18 minutes or until golden.
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Remove and cool rolls slightly in pan on a wire rack.
Drizzle and Serve
Drizzle icing over warm rolls.
Reheat in a preheated 350F oven until warmed through.
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you’re free to also reheat in the microwave.
Can I Make Crescent Roll Cinnamon Rolls Ahead?
These cinnamon rolls can be assembled in advance and baked before serving.
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To make them ahead, assemble, cut, and place into the baking pan.
Cover and refrigerate overnight.
Let sit at room temperature while the oven preheats, then bake as directed until golden brown.
Credit:BHG/Cara Cormack
you’ve got the option to also freeze the unbaked rolls.
Make the glaze up to three days before using, and store in an airtight container in the refrigerator.
Bring to room temperature before using.
Gradually beat in 212 cups powdered sugar until smooth.
Beat in milk, 1 teaspoon at a time, to reach a spreading consistency.
Continue heating until butter turns a delicate light brown, stirring occasionally.
In a large bowl combine 3 cups powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla.
Add the browned butter.
Beat with a mixer on low speed until combined.
Beat on medium speed, adding additional milk, 1 teaspoon at a time, to reach spreading consistency.
You’ll need to adjust the baking time accordingly.
2,000 calories a day is used for general nutrition advice.
