Simply Super Crescent Cinnamon Rolls are the erfect rolls for those cold winter mornings. I love making these on Saturday mornings for my boys. We also have these every year on Christmas Eve morning along with Crockpot Pumpkin Spice Lattes for myself and Hot Chocolate – Easy as 1-2-3! for the boys!
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- ⅓ cup packed brown sugar
- ⅓ cup powdered sugar
- 2 teaspoon cinnamon
- ¼ cup butter, softened
- 2 cans Pillsbury refrigerated crescent dinner rolls
- 1 cup powdered sugar
- 1 tablespoon butter, softened
- 2 to 3 tablespoons milk
- Heat oven to 375.
- Grease 13×9 inch pan.
- In a small bowl, mix filling ingredients.
- Unroll 1 can of the dough into 1 large rectangle;press into 13×7 inch rectangle, firmly pressing perforations to seal.
- Spread filling over rectangle.
- Unroll second can of dough; press into 13×7 inch rectangle, firmly pressing perforations to seal.
- Place over filling; press dough onto filling.
- Cut stacked dough into 8 (13 inch) strips.
- Twist each strip 5 or 6 times, pressing extra filling into rolls.
- Shape each into a coil; place in pan.
- Bake 20 to 25 minutes or until golden brown.
- Immediately remove from pan; place on cooling rack.
- In a small bowl, stir glaze ingredients, adding enough milk for desired drizzling consistency; drizzle over warm rolls.
- Serve warm.
I adapted this recipe from Pillsbury.
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