Brown Butter Crescent Cinnamon Rolls

Cinnamon rolls made from crescent rolls!? This recipe has at least two unique twists on the common cinnamon roll. Made with crescent rolls and brown butter, these rolls are easy to make, one of a kind, and so deliciously good! 

As noted in my other recipes, my family enjoys brunch on the weekends. Sometimes this includes some sort of sweet breakfast pastry. We love cinnamon rolls, but I don’t always have the time to make cinnamon rolls from scratch. So one weekend, I used a crescent sheet I had on hand to make cinnamon rolls. I’m so glad I did! Now, I have a quick and easy cinnamon roll recipe that my family loves! Did I mention it’s half the mess to clean up afterwards? That’s, my kind of weekend brunch! Give this recipe a try and as always, I love to hear your thoughts.

-Simply Enjoy

Print Recipe

Brown Butter Crescent Cinnamon Rolls

Author: The Altered Chef Cuisine: Breakfast Recipe Keys: B brown butter B brunch C cinnamon C cinnamon rolls C crescent rolls C crescent sheet E easy breakfast

Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Rest Time 2 mins Total Time 37 mins

Servings: 9

Best Season: Suitable throughout the year

Description

Brown Butter Crescent Cinnamon Rolls

Brown Butter Crescent Cinnamon Rolls

Servings

• 1 Crescent Sheet (Use regular Crescent Rolls if you cannot get a Crescent Sheet. Make sure you pinch the seams together before topping.))
• 0.5 cup Brown Sugar
• 1.5 tsp Ground Cinnamon
• 3 tbsp Salted Butter (You will use this to make brown butter)
• 0.75 cup Powdered Sugar
• 2 tbsp Butter (not salted – room temperature)
• 1 tbsp Milk
• 0.5 tsp Vanilla Extract

Instructions

1. Mix the cinnamon and brown sugar together. Set aside.

2. Lightly roll out the crescent sheet.

3. In a small saucepan, melt the 3 tbsp salted butter on medium low heat. Bring to a light boil. Continuously stir. It should turn into a light brown color. Remove from heat.

4. Take a basting brush, dip into the brown butter and brush over the entire crescent sheet. You will have leftover brown butter, save it for step 7.

5. Preheat oven to 350 degrees.

6. Sprinkle the cinnamon sugar mixture over the entire crescent sheet.

7. Take the leftover brown butter and drizzle it over the cinnamon sugar mixture.

8. Lightly roll the sheet into a log. Cut into 1 ½ slices. Place each slice, seam down, in a lightly greased pan (glass pie pan or small glass pan preferred).

9. Place on the top rack in the oven. Cook for 20-25.

10. While the cinnamon rolls are cooking, make the frosting.

11. In a mixing bowl, add the 2 tbsp non-salted butter (room temperature), powdered sugar, milk, and vanilla extract. Blend with a hand mixer. Set to the side.

12. Once you remove the cinnamon rolls from the oven. Let them cool 1-2 minutes before adding the frosting. Evenly coat each top with the frosting, of each roll. The frosting will be a little thick, but it will melt a little once you add it.

13. Cool for a couple of minutes. Serve and Simply Enjoy!

Nutrition Facts

Serving Size 1

Servings 9

Keywords: brown butter, crescent rolls, crescent sheet, cinnamon rolls, cinnamon, easy breakfast, brunch, breakfast