Super Simple Crescent Cinnamon Rolls

I found this original recipe on the Pillsbury site, but I made a few minor changes that I HIGHLY recommend! 

Big and fluffy pastry, caramelized crunchy bits, and gooey icing!

Totally kid-approved! And you don't have to scroll through a twelve page story about a turtle to get to the recipe. Because moms don't have time for that when they're trying to make breakfast for kids! 

 crescent dough cinnamon rolls with walnuts and raisins

Ingredients:

2 Cans of refrigerated crescent roll dough (8 oz each) 
I like to use the sheets, but you could use the triangle rolls and press the seams together. Or the Rounds are good for this too! 

 

Filling: 

1/3 Cup of packed brown sugar 
1/3 Cup of powdered sugar 
1/3 Cup of finely chopped walnuts 
1/3 Cup of raisins 
1/4 Cup of salted butter (or margarine) softened
1 Teaspoon of cinnamon 
1 Teaspoon of vanilla extract 
1/2 Teaspoon of pie spice

Icing: 

1/2 Cup of powdered sugar
1-2 Tablespoons of milk 
1 Teaspoon of vanilla extract 

 twisted coils of dough ready for the oven

Directions: 

  1. Preheat the oven to 375 degrees F. In small bowl, mix filling ingredients. 
  2. Unroll 1 can of the dough into 1 large rectangle; press into 13x7-inch rectangle. If you're not using the dough sheets, be sure to press all the seams together! 
  3. Spread filling over your rectangle of dough. 
  4. Unroll second can of dough; press into 13x7-inch rectangle. Again - If you're not using the dough sheets, be sure to press all the seams together!
  5. Place 2nd dough sheet on top of the first, pressing into the filling.  
  6. Cut stacked dough into 8 (13-inch) strips. Twist each strip 8-10 times, pressing extra filling back into rolls if needed. Shape each into a coil; place on a greased baking sheet (or use a silicone baking mat or parchment paper.) 
  7. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan; place on cooling rack. 
  8. In small bowl, stir glaze ingredients, adding enough milk for desired drizzling consistency; drizzle over warm rolls. Serve warm.

 

Additional Tips: 

  • I prefer to spread the walnuts and raisins separately on top of the cinnamon sugar filling so that it's easier to spread evenly on the raw dough.
  • Don't like raisins? Skip them. Really, it's okay. You won't hurt my feelings. 😉 
  • You can buy apple or pumpkin pie spice if you want, but it's SO easy to make pie mix yourself! If you prefer a little less "spicy" flavor, just use cinnamon instead. 
  • You can swap out the brown sugar for Splenda or another granulated sugar substitute. But since brown sugar contains molasses, it will change the flavor a bit if you do so. 
  • I like to make my icing glaze with half-and-half instead of milk. 

 ooey gooey cinnamon roll with glaze icing walnuts and raisins

What other mix-ins would you try? Share your favorites in the comments! 

 

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