Crescent Roll Cinnamon Buns
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These Crescent Roll Cinnamon Buns are an easy twist on classic cinnamon rolls, using a pre-made crescent roll dough for quick and easy preparation. The flaky, buttery layers of the crescent dough provide a light and airy texture, while the sweet cinnamon and sugar filling adds a burst of warmth and flavor!
More delicious breakfast recipes are wait for you! Try our Easy Homemade Cinnamon Rolls, Cinnamon Roll Ups, Apple Pie Cinnamon Rolls, Quick and Easy No Yeast Cinnamon Rolls, and Delicious, Easy French Toast Casserole.
Why This Recipe Works
Cinnamon Buns Simplified: If you have been looking for an easy cinnamon rolls recipe, look no further! These crescent roll cinnamon buns are seriously easy to make with a pre-made crescent dough that requires minimal prep time. With your own homemade almond cinnamon sugar filling and a sweet, sticky glaze, you’ll never use another cinnamon bun recipe again!
Make Ahead Brunch: Another beautiful reason to make these easy crescent roll cinnamon buns is they are easy to prep ahead of time the night before and pop in the oven the next morning for brunch! The whole family will absolutely love these warm and sticking cinnamon buns.
Ingredients
- Crescent Rolls: Use the canned crescent roll dough for your cinnamon buns to make them super easy!
- Almond Extract: I like a little bit of almond flavor in these, so I went with almond extract. If you don’t have any on hand, feel free to use vanilla extract instead!
Here’s How to Make It
- Preheat & Prep: Preheat the oven to 375 degrees and grease a deep, round baking dish. (not pictured)
- Unroll Crescent Rolls: Remove the crescent dough from the packaging. Lay on a clean, flat surface, each section side by side to form a large rectangle. Pinch the seams together to form one large section of dough. (photo 1)
- Make Filling: Stir together melted butter and 1/4 teaspoon almond extract. Brush over dough. (photo 2)
- Sprinkle Cinnamon Sugar: Stir together brown sugar, granulated sugar and cinnamon. Sprinkle mixture over the melted butter. Then sprinkle with almond slices. (photos 3-4)
- Roll & Slice: Tightly roll once long side of the dough toward the opposite long side to form a long log. Pinch the seams along the log to seal it off. Just seal the sides along the edge of the log, not on the ends. Use a sharp knife to cut into 9 equal sized sections. Place each section swirly-side-down in your prepared baking dish side by side in a single layer. (photos 5-6)
- Bake: Bake for 15-20 minutes until golden brown. Stir together powdered sugar, milk (1 tablespoon at a time until the mixture is pourable), and remaining almond extract. Drizzle over cinnamon buns and serve warm. (photos 7-8)
Expert Tips
- Make sure they are fully baked! The rolls on the edges of the pan will look done before the ones in the middle. Be sure to let the cinnamon buns in the middle fully cook!
- Use a sharp serrated knife to slice the dough into the cinnamon rolls. This will ensure those beautiful swirls!
- Switch up the filling by using Nutella or simply adding some chocolate chips to the mix!
Frequently Asked Questions
Yes! To prep these cinnamon rolls ahead of time, prepare as normal up until baking. Store them in the refrigerator overnight. Be sure to cover them with plastic wrap. Then you can simply pop them in the oven in the morning!
Either one will work just fine! If you use the crescent roll dough, you will have to pinch together the perforated lines. The crescent dough sheet will be more seamless. But both will taste equally good!
Store any leftover cinnamon buns in an airtight container in the fridge for up to 3 days! Reheat in the microwave to eat warm.
More Breakfast Recipes to Try
- Cinnamon Pecan French Toast Casserole
- Pumpkin Cinnamon Rolls
- Cinnamon Muffins
- Banana Pancakes
- Best French Toast
- Cinnamon Swirl Monkey Bread
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Crescent Roll Cinnamon Buns
Ingredients
- 2 8-ounce cans refrigerated crescent rolls
- 2 tablespoons butter, melted
- ⅛ teaspoon almond extract
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- ¼ cup sliced almonds
Glaze
- 1 cup powdered sugar
- milk, as needed
- ¼ teaspoon almond extract
Instructions
- Preheat oven to 375 degrees and grease a deep round baking dish.
- Remove crescent dough from the packaging. Lay on a clean flat surface, each section side by side to form a large rectangle. Pinch seams together to form one large section of dough.
- Stir together melted butter and 1/4 teaspoon almond extract. Brush over dough.
- Stir together brown sugar, granulated sugar, and cinnamon. Sprinkle mixture over melted butter. Sprinkle with almond slices.
- Tightly roll one long side of the dough toward the opposite long side to form a long log. Pinch the seams along the log to seal it off (just along the length of the log, not the ends). Use a sharp knife to cut into 9 equal sized sections. Place each section swirly-side-down in your prepared baking dish side by side in a single layer.
- Bake for 15-20 minutes until golden brown. Stir together powdered sugar, milk (1 tablespoon at a time until mixture is pourable) and remaining almond extract. Drizzle over cinnamon buns and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
oooh this sounds incredible! i will have to try it soon! thanks for sharing! 🙂