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Crescent Dough Cinnamon Rolls

Homemade cinnamon rolls are a million times better than store bought, but yeast dough can be finicky and intimidating. This version uses Crescent rolls as the dough, eliminating the guess work and waiting time and guaranteeing perfectly flaky, buttery cinnamon rolls (because dry cinnamon roll dough is the worst!). Cream cheese in the filling cuts the sweetness and provides the perfect balance.

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Servings: 7

Prep Time: 00:15

Cook Time: 00:30

For the rolls:

3 tablespoons butter, melted

3 tablespoons brown sugar, packed

4 oz cream cheese, softened

2 1/2 tablespoons butter, softened

1/2 cup brown sugar, packed

1 1/2 tablespoons ground cinnamon

2 tubes original crescent dough

For the glaze:

1 1/2 tablespoons milk

3/4 cup confectioner's (powdered) sugar

1/2 teaspoon vanilla extract (or vanilla bean paste)

Preparation

1Preheat oven to 350 degrees F.

2Combine 3 tablespoons melted butter and 3 tablespoons packed brown sugar in a 8.5-9 inch cake pan (I like the disposable foil pans that have a picture of cinnamon rolls on them). Stir until combined and evenly dispersed. Set aside.

3In a small bowl, combine 4 oz cream cheese, 2.5 tablespoons butter, 1/2 cup brown sugar and 1.5 tablespoons cinnamon. If mixing is difficult, microwave for 20 seconds or until soft enough to stir together. Set aside.

4Roll out one sheet of Crescent dough, pinching closed any gaping seams. Roll out the second sheet on top of the first, pressing down firmly to combine the two rolls into one. Spread filling evenly onto the dough from edge to edge.

5Starting at the long end, roll the dough into a tight log. Cut into 7 rolls.

6Position rolls in the prepared pan. They will expand while baking so try to leave some room between them.

7Bake for 30-35 minutes, or until golden brown and cooked in the middle. Allow to cool in the pan.

8While the rolls are cooling, prepare the glaze. Combine milk, powdered sugar and vanilla and whisk together. Drizzle over the rolls and serve.

Additional Notes

You can use salted or unsalted butter, both work well for this recipe. I like to use salted for the brown sugar and butter mixture and unsalted for the filling, but if you only have one just use it for both!

If you are using the jumbo crescent rolls (I believe they're called big and flaky (don't use the big and buttery ones)), just use one tube!

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