Ingredients
Method
Preheat and Prep
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
Make the Filling
- In a small bowl, mix together the brown sugar, granulated sugar, cinnamon, and salt until well combined.
Prepare the Dough
- Unroll the crescent dough and separate it into 8 triangles along the perforated lines. Lightly brush each triangle with melted butter.
Add the Filling
- Sprinkle the cinnamon-sugar mixture evenly over each buttered triangle, pressing gently to help it stick.
Roll the Crescents
- Starting at the wide end, roll each triangle toward the pointed tip to form a crescent shape. Place them on the prepared baking sheet, spacing them about 1 inch apart.
Bake
- Bake for 10-12 minutes, until golden brown and the edges are slightly crisp.
Glaze and Serve
- While the crescents cool slightly, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the warm rolls before serving.
Nutrition
Notes
For a richer flavor, use heavy cream in the glaze instead of milk. These crescents are best served warm, but can be stored in an airtight container at room temperature for up to 2 days. To make ahead, prepare the rolls up to the baking step, cover, and refrigerate overnight; bake as directed the next morning. Avoid overfilling with cinnamon sugar to prevent spillage during baking. Serve with a side of fresh fruit or a cup of coffee for a complete breakfast.