These semi-homemade cinnamon rolls are the perfect addition to your morning—whether it be a brunch with friends or a special breakfast for your kids before you send them off to school. The flaky crescent roll dough is rich and buttery, perfectly complements the classic cinnamon roll filling.

While they bake you can whip up the easy glaze and give them a healthy drizzles when you pull them out of the oven. When all is said and done you can have hot and fresh cinnamon rolls in under an hour. Then sit back and enjoy one (or two). You’ve earned it!

 

Ingredients:

Easy Cinnamon Rolls

1 (12 ounce) package crescent rolls

2 tablespoons butter, melted

1/3 cup brown sugar

1 tablespoon ground cinnamon

1/3 cup chopped pecans (optional)

Icing

1 1/4 cups powdered sugar

2 tablespoons milk

1/4 teaspoon vanilla extract

1/8 teaspoon ground cinnamon

 

Directions:

Preheat oven to 375 degrees F. Prepare a sheet pan by lining with parchment paper. Unroll the crescent roll dough and separate into two rectangles. Brush the melted butter evenly over the two rectangles of dough. In a small bowl, mix the brown sugar and cinnamon together; sprinkle over the butter. Sprinkle chopped pecans over the sugar and cinnamon mixture. Roll each rectangle of dough up evenly, then cut into 1-inch slices. Place the slices cut side up on the prepared pan. Bake for 12 – 15 minutes or until rolls are golden brown. Cool, then drizzle with icing.

To make the icing: In a small bowl, combine powdered sugar, milk, vanilla, and cinnamon. Stir until smooth. Drizzle over cinnamon rolls.

 

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Quick tip: You can bake these in a regular sized muffin pan for cinnamon roll muffins—just tuck a roll into each muffin well and bake.

Photo and recipe courtesy of Aunt Nubby’s Kitchen.