Cinnamon Roll Ups

Want all the cinnamon everything? Me too! Check out my popular posts for Chocolate Cinnamon Rolls with Hazelnut Icing, One Hour Cream Cheese Cinnamon Rolls, and Apple Cinnamon Coffee Cake. I’ve mentioned a time or two how amazing a baker (and candy maker) my mom is. Whether she made up her own recipes or perfected some of her favorites over time, no matter what she was making, it was always amazing. One of my favorite, crazy delicious treats that she would make us for special occasions are these cinnamon roll ups. I only discovered how easy these were to make when I went about making them myself. They have all the flavors and consistency of a cinnamon roll without all the work, and the best part? They only took 20 minutes to make, total, and that’s longer than they lasted once my family got a hold of them!

Why this Recipe Works

Refrigerated crescent rolls — The key to these flaky, moist, soft, buttery, quick roll ups is refrigerated crescent dough. Dress up the dough with some cinnamon and sugar, top with a cream cheese glaze, and smile with every bite. Cream cheese — There’s just something about balancing out the cinnamon and sugar inside the rolls with a slightly tart cream cheese glaze. You can use any kind of glaze you prefer, but I’m telling you, the cream cheese is IT. So quick — I can’t say it enough. These are the best breakfast roll ups for special occasions or when you need something fast for breakfast or brunch or for unexpected holiday guests. I keep refrigerated crescent dough in my fridge at all times just in case I need to make the cinnamon roll ups. Easy to double — (Or triple). Whether you’re feeding a group or just want leftovers (good luck with that), this recipe is so easy to double, triple, or more!

Here’s How You Make It

Making the roll ups Prepping the glaze

Are Crescent Rolls and Croissants the Same Thing?

No, crescent rolls and croissants are not the same. Crescent rolls look like a crescent moon (hence their name) and they have yeast in them to make them rise. They are made from one layer of dough rolled up to the crescent shapeCroissants take way longer to make and require layers and layers of butter and dough to create that light, flaky croissant crust. Although they look similar to the crescent rolls, they require more of a professional baker’s touch. Maybe I should try to make them sometime!

Ideas for Customizing this Recipe

Add nuts! I like to add chopped pecans and almonds to the inside of the rolls. Another idea is to sprinkle them over the top of the rolls right after you glaze them. My kids love anything with sprinkles. If i make these for their birthday breakfast or a special holiday, sometimes I’ll add festive sprinkles right over top of the glaze for an extra-special treat. Another over-the-top treatment I love to add are chocolate chips! Inside, outside sprinkled all over, everyone loves a little chocolate wherever they get it I think! Fruit filling is also another way to add to or change up these roll ups. Use preserves or fresh berries inside the rolls or mixed into the glaze for a little different flavor profile.

Expert Tips

This recipe makes 16 roll ups. I consider 3 a serving, so if you want to double or triple this recipe for a crowd, don’t worry it’s really easy. Use more than one baking sheet and bake them together by alternating baking sheets’ positions (top-to-bottom, front-to-back) These will keep in an airtight container on the countertop for about 3 days — if you can keep them that long!