Crescent Roll Cinnamon Rolls
Crescent roll cinnamon rolls made with a store bought crescent dough sheet, butter and cinnamon sugar, baked in a muffin tin and finished with a cream cheese glaze. No yeast and no rising, so they are ready fast.
Servings 6 rolls
Ingredients
- 1 can crescent roll dough sheet
- 2 tablespoons unsalted butter melted
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Cream Cheese Glaze
- 4 ounces cream cheese softened
- 1/4 cup powdered sugar
- 1 1/2 teaspoon vanilla bean paste or extract
- 1 tablespoon unsalted butter melted
- 3 tablespoons milk
Instructions
- Preheat oven to 375 degrees. Roll out crescent roll sheet. Brush with melted butter. In a small bowl, mix together the sugar and cinnamon. Sprinkled evenly over the dough (yes, it's a lot. yes, use it all.)
- The sheet is a rectangle, with the shorter side facing you, roll up tightly into a roll. Slice into six even pieces.
- Grease six sections of a muffin tin well with cooking spray. Place each roll cut side up into each section. Bake for 11-15 minutes until rolls are golden brown. Place tin on a wire rack and let cool.
- While rolls are cooking, place the cream cheese in a medium-sized bowl and cream until smooth with a hand mixer. Add the powdered sugar and vanilla, mix to combine. Add the butter and mix to combine. Add the milk one tablespoon at a time until desired consistency. The glaze should be thick but pourable.
- Glaze rolls, serve while warm.