Homemade Crescent Cinnamon Rolls, a family favorite!

If you want a REAL treat for the holidays, or any time, make these Homemade Crescent Cinnamon Rolls. Serve hot with glaze, or freeze to bake later. Delicious!

Homemade Crescent Cinnamon Rolls

Homemade Crescent Cinnamon Rolls for breakfast!

Nothing says homemade like bread baking in the oven, especially if it is made from scratch! And these Homemade Crescent Cinnamon Rolls have become a favorite of my family.

In my endeavor to learn how to make my sister, Jeri’s, homemade crescent rolls, I also made her cinnamon rolls. Both use the same dough, you just add the sugar, brown sugar and cinnamon to the ones you want to be cinnamon rolls. Easy. And, once the hot cinnamon rolls are out of the oven, the sweet powdered sugar glaze makes a perfect topping.

Making the Homemade Crescent Cinnamon Rolls . . .

When I make the homemade crescent rolls, I triple the recipe. That way, I can make 3 pans of crescent rolls to freeze, and 1 pan of cinnamon rolls. When the cinnamon rolls are out of the oven, I call my daughter, Candace, to come over to have one . . . or two. Or, I take them to her house. My granddaughter, Bethany, who lives in a nearby town, will also come over to get some to take back to their house. All in all . . . they are delicious. And, the good thing is that, if you aren’t going to bake them when you make them, simply freeze them like the rolls. You add the glaze after they are baked.

Homemade Crescent Cinnamon RollsI’ve tried a couple of different ways to make the filling. This one seemed to turn out the best. Spread with butter, then sprinkle with sugar, cinnamon, and brown sugar. Another way is to mix the sugar, cinnamon, and brown sugar together with the butter. Either way works, but I liked the first way best.

Then you cut the dough in triangles so you can make the crescent cinnamon rolls. Place in a sprayed foil pan, or baking pan, then bake.

Homemade Crescent Cinnamon Rolls

I used a foil pan because I was making the other rolls to freeze, and I wanted to see how the cinnamon rolls would turn out. They baked perfectly! Then I simply made the glaze, drizzled some on the rolls, then we all enjoyed a hot, sweet cinnamon roll. Delicious! When your family wants more than one, and tells you, he or she could eat the whole pan, I would say that was a successful batch of cinnamon rolls!

Would you prefer the Homemade Crescent Cinnamon Rolls to be glazed or no glaze?

Homemade Crescent Cinnamon Rolls

Homemade Crescent Cinnamon Rolls

Shared on Meal Plan Monday, Tasty Tuesdays,

Homemade Crescent Cinnamon Rolls
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Homemade Crescent Cinnamon Rolls Recipe
Prep Time
4 hrs
Cook Time
22 mins
Total Time
4 hrs 22 mins
 

These homemade crescent cinnamon rolls are delicious with or without the glaze! Make them when you make homemade crescent rolls and freeze some for another day.

Course: Bread
Cuisine: American
Servings: 12 cinnamon rolls
Author: Maribeth
Ingredients
Dough Ingredients:
  • 1 package active dry yeast
  • ¼ cup warm water--110 degrees
  • ¾ cup milk
  • ¼ cup melted margarine (I use real butter.)
  • 1 egg
  • 3 cups all-purpose flour, divided
  • 1 teaspoon salt
  • ¼ cup sugar
Filling Ingredients:
  • 1/4 cup butter, softened
  • 1 cup sugar
  • Cinnamon, lots to sprinkle
  • 1/2 cup brown sugar
Glaze Ingredients:
  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon white corn syrup (I use Karo brand)
Instructions
Instructions for Dough:
  1. The dough ingredients and instructions are the same as for the Crescent Rolls.

    Insert dough hook into mixer.

  2. Dissolve yeast in warm water.

  3. Scald milk; let cool to lukewarm.

  4. Combine butter, egg and milk and add to yeast mixture.

  5. On medium to medium-high speed on mixer, add 1 cup flour, salt and sugar. Mix until blended.

  6. Gradually add another cup of flour.

  7. Lower mixer speed to low to medium-low. Gradually add remaining flour. Dough will adhere and cling to sides of bowl. Total kneading time using dough hook is 8-10 minutes.

  8. Remove dough from bowl. Form into ball and place in a greased bowl. Cover and let rise 90 minutes. Punch down; cover and let rise another 30 minutes.

  9. Spray foil or baking pan with nonstick cooking spray. Set aside

  10. Punch down. Place dough ball onto a floured surface. Roll into a large circle. (I have a pastry mat that has the circle on it.)

  11. Spread softened butter onto the dough circle. Be sure it is evenly distributed within about 1/4-inch of the edge.

  12. Sprinkle the 1 cup of sugar over the buttered dough.

  13. Generously sprinkle ground cinnamon over the sugar layer.

  14. Sprinkle the 1/2 cup brown sugar over the cinnamon, as evenly as possible.

  15. Cut the circle into 12 triangles, trying to keep them as close to the same size as possible.

  16. Begin rolling each triangle, larger side first, toward the point. Roll using a light touch. Place each roll in prepared baking pan. If you use an 8 or 9-inch square pan, it will hold two rows of 6 rolls.

  17. Let rise 20-30 minutes.

  18. Bake at 375 degrees for 20-25 minutes until golden brown. (Amount of time depends on your oven.)

  19. As soon as the rolls are removed from the oven, drizzle with the glaze.

Glaze Instructions:
  1. Place powdered sugar in a bowl. Whisk to break up any lumps.

  2. Add milk, 1 tablespoon at a time, until you can stir the glaze, but it is not too thin.

  3. Add vanilla and white corn syrup. Mix to combine.

  4. Drizzle cinnamon rolls while hot, using a fork to apply the glaze.

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