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Crescent Cinnamon Rolls


Cinnamon, brown sugar and pecans combine in a cinnamon roll made easy with Pillsbury® crescent dough.

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Rate this recipe 4.5/5 (42 Votes)
Crescent Cinnamon Rolls 1 Picture


  • ~For the Filling
  • 2/3 cup finely chopped pecans
  • 1/3 cup packed brown sugar
  • 1/3 cup powdered sugar
  • 1 teaspoon ground cinnamon 1/4 cup butter or margarine, softened
  • ~For the Rolls
  • 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls OR 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • ~For the Glaze
  • 1 cup powdered sugar
  • 1 tablespoon butter or margarine, softened
  • 2 to 3 tablespoons milk


Adapted from


Step 1

* Heat oven to 375°F.

* Grease 13x9-inch pan.

* In small bowl, mix filling ingredients.

~If using crescent rolls:

* Unroll 1 can of the dough into 1 large rectangle; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spread filling over rectangle.

~If using dough sheets:

* Unroll 1 can of the dough; press into 13x7-inch rectangle. Spread filling over rectangle.

* Unroll second can of dough and, following same proceedure as first can, press into 13x7-inch rectangle. (Remember to firmly press perforations to seal if using crescent rolls).

* Place over filling; press dough onto filling.

* Refrigerate dough for approxiatelyy 30 minutes to help make dough easier to handle/work with.

* 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 small bowl, stir all glaze ingredients, adding enough milk for desired drizzling consistency; drizzle over warm rolls.

* Serve warm.


~Note: Chopped strawberries are a delicious alternative to the nuts. To use, just sprinkle strawberries on top ot your butter/sugar mixture.

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