Crescent Roll Cinnamon Rolls
A delicious treat using refrigerated crescent roll dough rolled into cinnamon roll shapes.
Equipment
- 9 x 13 baking dish or 12 cup regular muffin tin
Ingredients
- 2 cans refrigerated crescent roll dough (buttery or original)
- 2 TBS melted butter, DIVIDED
- 1 TBS white granulated sugar
- 2 TBS brown sugar
- 1 tsp cinnamon
- all purpose flour for dusting working surface
Icing
- 1 cup powdered sugar
- 2-3 TBS milk
- 1/2 tsp vanilla extracr
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 baking dish or muffin tin with non-stick cooking spray and set aside.
- Open both cans of crescent roll dough and roll out onto floured work surface side by side. Close any perforations.
- Whisk together in a small bowl, the white granulated sugar, brown sugar, and cinnamon.
- Using a pastry brush, spread 1/2 of the melted butter onto one of the rolled out crescent dough. Sprinkle 1/2 of the sugar mixture all over the buttered dough.
- Place the 2nd rolled out crescent dough over the dough that is covered with butter and sugar.
- Cut the dough in half lengthwise using a sharp knife, pizza cutter or bench scraper. Keep cutting into strips until you have thin strips.
- Roll each strip up to resemble a cinnamon roll. Place into prepared baking dish or muffin tin.
- Spread remaining butter all over tops of rolls. Spr;inkle with remaining sugar mixture.
- Bake in preheated oven for 16-20 minutes or until golden brown and dough is cooked through.
- Whisk together icing ingredients and drizzle all over warm crescent roll cinnamon rolls. Enjoy.
