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Easy Cinnamon Rolls Recipe


easy cinnamon rolls

Easy Cinnamon Rolls

Stephanie Gallagher
This easy cinnamon rolls recipe starts with refrigerated crescent roll dough. If you like buying natural foods, use the crescent roll dough from Immaculate Bakery for this recipe. An easy homemade cream cheese icing is the perfect finish for these simple cinnamon rolls.

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8 cinnamon rolls


  • 1 8 oz. can crescent roll dough (such as Pillsbury or Immaculate Bakery)
  • 2 Tbsp. butter, melted
  • 2-3 Tbsp. brown sugar
  • 2 tsp. cinnamon
  • 1/4 cup chopped pecans or spiced pecans
  • Cream Cheese Icing
  • 1/2 cup powdered sugar
  • 1 Tbsp. cream cheese, softened
  • 1-4 tsp. milk


  1. Preheat oven to 375 degrees F. Grease an 8-inch square baking dish.

  2. Unroll crescent roll dough on a lightly-floured surface, pressing seams together, to form a rectangle about 13 x 9 inches in size.

  3. Brush crescent roll dough with melted butter. Top with brown sugar, leaving a 1/2-inch border all the way around. Sprinkle cinnamon over brown sugar, then top with pecans. Roll up, jelly-roll style.

  4. With a sharp knife, cut the cinnamon roll log into 8 pieces. Place cinnamon rolls, cut side up in prepared baking dish. Bake 12-15 minutes, until golden brown.

  5. Let cinnamon rolls cool while you prepare the icing. Beat powdered sugar and cream cheese together until the sugar is well incorporated and the mixture is smooth. Add milk, 1 teaspoon at a time, until the icing reaches a thick drizzling consistency. Drizzle icing over cinnamon rolls.

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