1. Prep the Dough

   Preheat oven to 375°F. Grease an 8x1½- or 9x1½-inch round baking pan; set aside. Unroll dough (do not separate); press perforations to seal. Brush dough with melted butter.

2. Top with Sugar Mixture

   In a small bowl, stir together the granulated sugar and cinnamon; sprinkle over dough.

3. Roll and Cut

   Starting from a long side, roll up dough. Using a sharp knife, slice dough into 1½-inch pieces. Arrange pieces, cut side up, in prepared pan, flattening each roll slightly.

   Test Kitchen Tip: Use a ruler so you cut equal-sized rolls. Instead of using a knife, you can put a loop of unwaxed dental floss around the log and pull the ends of the string in opposite directions to cut through the dough.

4. Make Icing

   Bake for 15 to 18 minutes or until golden. Remove and cool rolls slightly in pan on a wire rack. Remove from pan. In a small bowl, stir together powdered sugar, vanilla, and enough orange juice or milk to make an icing of drizzling consistency.

5. Drizzle and Serve

   Drizzle icing over warm rolls. Serve warm.

How To Store and Reheat Leftover Crescent Roll Cinnamon Rolls

For the freshest results, serve the cinnamon rolls on the day of baking. To store leftover rolls, transfer to an airtight container or plastic zip-top bag, and store at room temperature for up to three days or freeze for up to two months. Reheat in a preheated 350°F oven until warmed through. You can also reheat in the microwave.

Can I Make Crescent Roll Cinnamon Rolls Ahead?

These cinnamon rolls can be assembled in advance and baked before serving. To make them ahead, assemble, cut, and place into the baking pan. Cover and refrigerate overnight. Let sit at room temperature while the oven preheats, then bake as directed until golden brown.

You can also freeze the unbaked rolls. Place on a lined baking sheet and freeze until firm, then transfer to an airtight container or freezer-safe zip-top bag and freeze for up to two months. Thaw in the refrigerator overnight before baking as directed, letting them sit at room temperature while the oven preheats.

Make the glaze up to three days before using, and store in an airtight container in the refrigerator. Bring to room temperature before using.

Crescent Roll Cinnamon Rolls Variations

Once you make these crescent roll cinnamon rolls once, there's no doubt you'll want some variation ideas for making them again and again:

• Nuts: Sprinkle chopped pecans, walnuts or almonds over the filling before baking, or over the glazed rolls to garnish for a nutty crunch.
• Sugar: Swap the sugar for dark brown sugar for deeper flavor.
• Fruits: Add a layer of jam or preserves before sprinkling the cinnamon-sugar mixture over the dough, or add fresh slices of bananas, finely diced apples, peaches, cherries, or dried fruits like raisins or cranberries into the rolls before baking for a unique spin.
• Chocolate: Add a layer of chocolate hazelnut spread or mini chocolate chips for a chocolatey touch.
• Citrus: Add lemon or orange zest to the filling for a citrusy addition.
• Spices: Swap the cinnamon with cardamom, pumpkin pie spice, or other favorite spices as desired.
• Icing: Top with the classic or orange-infused powdered sugar glaze, or see below for a cream cheese icing and browned butter frosting as alternative options. Feel free to choose the one you're most excited about—they're all delicious.

How to Make Cream Cheese Icing

In a medium bowl beat 3 ounces softened cream cheese with 2 tablespoons softened butter and 1 teaspoon vanilla with an electric mixer on medium speed until combined. Gradually beat in 2½ cups powdered sugar until smooth. Beat in milk, 1 teaspoon at a time, to reach a spreading consistency.

How to Make Browned Butter Frosting

In a 1- or 1½ quart saucepan melt ¾ cup butter over low heat. Continue heating until butter turns a delicate light brown, stirring occasionally. Remove from heat. In a large bowl combine 3 cups powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla. Add the browned butter. Beat with a mixer on low speed until combined. Beat on medium speed, adding additional milk, 1 teaspoon at a time, to reach spreading consistency.