You can serve them as a breakfast or dessert. You can even make them for both. They take only 15 minutes.
As far as I can recall, my mom used to make crescent rolls for Christmas dinner. For as long as I can remember, those simple buttery, doughy rolls were something I loved about Thanksgiving and Christmas. She never made them like this. The genius trick is to take the same crescent roll dough recipe and make a cinnamon roll. These are a great choice for breakfast or dessert, but they’re so easy to make you can have them both.
5m prep time
10m cook time
1 tube crescent rolls
FOR THE FILLING:
4 tablespoons butter, softened
1/4 cup granulated sugar
2 teaspoons cinnamon
FOR THE GLAZE:
2 tablespoons butter, melted
1/4 cup plus 2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Preheat oven to 375°F.
Unroll and separate rolls and place on an ungreased baking sheet.
In a small bowl, mix together 4 tablespoons butter, sugar, and cinnamon.
Spread mixture over rolls and roll up tightly. Arrange so tip side of roll is facing down on baking sheet.
Bake until lightly golden, 10-12 minutes.
Meanwhile, stir together melted butter, powdered sugar, and vanilla until smooth. Pipe or drizzle over rolls and enjoy!