Nov 9, 2012

Oh So Easy Crescent Cinnamon Rolls

Cinnamon Rolls - ooey gooey cinnamony goodness, right? But they take so long to make from scratch and who wants to knead and roll out dough??  You just want to enjoy the deliciousness! Me TOO!!

I found this easy recipe on and HAD to try it! I changed up the recipe just a little bit to suit our tastes, and they turned out oh so yummy! Now I'm sitting here and they are all I can think about, but I've already had one...okay two - in my defense they are small. It's true! I bet at least 2 of these are equal to one of those ginormous cinnamon rolls you can get at the mall!

I love how yummy and oh so easy these crescent cinnamon rolls are. They are ready in about 30 minutes from start to finish and you won't have a big mess to clean up either! With all the time you save you can do an extra hour on the treadmill! Sure! that's what I'm gonna do....tomorrow!! Does that count?

Oh So Easy Crescent Cinnamon Rolls

Life Tastes Good
Published 11/09/2012
Oh So Easy Crescent Cinnamon Rolls


  • 1/3 cup finely chopped pecans
  • 1/3 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 2 tablespoons butter
  • 2 (8 ounce) cans Pillsbury refrigerated crescent dinners rolls
  • 1 cup confectioner's sugar
  • 1 tablespoon butter, softened
  • 2 tablespoons milk


  1. Pre-heat oven to 375 degrees F. Spray a 13x9" pan with cooking spray.
  2. For the filling, mix 1/3 cup finely chopped pecans, 1/3 cup packed brown sugar, 3/4 teaspoon ground cinnamon, and 2 tablespoons softened butter in a small bowl.
  3. Unroll 1 can of dough into a large rectangle (I did this on a cookie sheet for cutting purposes and it made clean up easier too). The rectangle should measure about 13x7". Be sure to press all the perforations together tightly to form one big sheet of dough. Spread filling evenly over the rectangle.
  4. Then roll out the 2nd can of rolls and shape into a 13x7" rectangle. Firmly press all the perforations together to seal and place this on top of the filling. Press down firmly.
  5. Cut stacked dough into 8 (13" long strips). Twist each strip 5 or 6 times and roll into a coil shape. Place in pan. If any of the filling escapes you can just press it back in.
  6. Bake 20-25 minutes or until golden brown. (Mine were done in 20). Remove from pan immediately and place on wire rack to cool.
  7. For the glaze mix 1 cup confectioner's sugar, 1 tablespoon softened butter, and 2 tablespoons milk together in a small bowl - don't skip the butter it helps to give the glaze a nice rich flavor and cut the sweetness a bit. Add more milk as needed to thin to desired consistency. Drizzle with glaze and serve warm! Enjoy!
Yield: 8 servings
Prep Time: 15 mins.
Cook time: 25 mins.
Total time: 40 mins.

You might also want to try this quick and easy recipe for Sticky Buns by Joanne at Wine Lady Cooks


  1. THOSE look yum! Bet the house smells good too!

    1. Oh yes! You definitely know they are done! The aroma gets your mouth watering!

  2. oh wow. These look amazing Marion!!

  3. These are fantastic! My daughter and I made them this morning, since we had 2 rolls of croissants that were approaching expiration date. I didn't have pecans, so used walnuts instead. They were AMAZING! I really like your changes from the original - less sticky sweet, and more flavor. I used dark brown sugar.

    1. Joyce, I'm so happy you enjoyed this recipe fun treat to make with your daughter. Thanks so much for sharing. I'll have to try walnuts for next time - great suggestion! Have a super week ~Marion


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