My mom has made crescent rolls for the Thanksgiving and Christmas dinner meals as far back as I can remember and for just as long those simple doughy, buttery rolls are one of the things I looked forward to most about the feast. But she never made them quite like this. This simple genius trick takes the same can of crescent roll dough and transforms it into something akin to a sweet and indulgent cinnamon roll. They walk the fine line between breakfast and dessert but they’re easy enough to make that you could go ahead and have them for both.
Serves 4 | 5m prep time | 10m cook time | Contains gluten
1 tube crescent rolls
FOR THE FILLING:
4 tablespoons butter, softened
1/4 cup granulated sugar
2 teaspoons cinnamon
FOR THE GLAZE:
2 tablespoons butter, melted
1/4 cup plus 2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Preheat oven to 375°F.
Unroll and separate rolls and place on an ungreased baking sheet.
In a small bowl, mix together 4 tablespoons butter, sugar, and cinnamon.
Spread mixture over rolls and roll up tightly. Arrange so tip side of roll is facing down on baking sheet.
Bake until lightly golden, 10-12 minutes.
Meanwhile, stir together melted butter, powdered sugar, and vanilla until smooth. Pipe or drizzle over rolls and enjoy!