Ingredients:

  • 1 (8 ounce / 225g) can refrigerated crescent roll dough (e.g., Pillsbury)
  • 2 tablespoons (30g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons (4g) ground cinnamon
  • 4 tablespoons (56g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1-2 tablespoons (15-30ml) milk (whole or 2%)
  • 1/2 teaspoon (2.5ml) vanilla extract

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch baking pan.
  2. Unroll crescent roll dough onto a clean surface. Pinch seams together to create a single sheet of dough.
  3. Brush melted butter evenly over the dough. Combine sugar and cinnamon in a small bowl, then sprinkle evenly over the buttered dough.
  4. Starting from one long edge, tightly roll the dough into a log. Slice the log into 8 equal pieces (about 1-inch thick).
  5. Place the sliced rolls in the prepared pan, cut-side up. Bake for 12-15 minutes, or until golden brown and cooked through.
  6. While the rolls are baking, whisk together softened butter, powdered sugar, milk, and vanilla extract in a small bowl until smooth and creamy. Add more milk if needed to reach desired consistency.
  7. Remove rolls from oven and let cool slightly. Drizzle the glaze generously over the warm rolls. Serve immediately and enjoy!