Quick Crescent Roll Cinnamon Buns: 20-Minute Sticky Rolls

These easy crescent-roll cinnamon rolls use store-bought crescent dough and a few pantry staples to create soft, gooey cinnamon rolls with very little effort. They’re a quick, satisfying sweet treat for breakfast, brunch, dessert, or holiday mornings.

If you have a tube of crescent rolls and a craving for warm cinnamon rolls, this recipe shows how to transform that canned dough into a delicious batch in under an hour. The rolls are light, fluffy, and filled with a cinnamon-sugar filling—everything you want from homemade cinnamon rolls without the hours of rising and kneading.

If you have extra cans of crescent dough, try apple crescent rolls or mini pot pies for other quick, tasty ideas.

Why you’ll love these crescent rolls

• Semi-homemade shortcut. Making dough from scratch takes time. Using a tube of crescent rolls gives you the same comforting cinnamon-roll flavor with far less effort—perfect for lazy weekends or holiday mornings.
• Minimal ingredients. The recipe uses a handful of common pantry items and a simple vanilla glaze made from powdered sugar and plant-based milk.
• No rising required. Because you’re using pre-made dough, there’s no need to wait for it to rise. You can go from prep to finished rolls in under an hour.
• Make-ahead friendly. Prepare through the rolling and slicing stage, refrigerate overnight, then bake fresh the next morning.
• Accidentally vegan. Many commercial crescent-roll doughs are made with oil or shortening rather than dairy butter, so these rolls can be vegan if you use dairy-free margarine and plant milk.

The ingredients

• Crescent roll dough: One tube of crescent rolls (many brands are dairy-free; check the label).
• Vegan margarine: Softened dairy-free margarine or vegan butter for spreading and for the glaze.
• Cinnamon: Ground cinnamon for the filling.
• Brown sugar: Light or dark brown sugar (or coconut sugar) mixed with cinnamon for the filling.
• Powdered sugar: For the frosting; make your own by blending granulated sugar with a little cornstarch if needed.
• Plant-based milk: Any unsweetened soy, almond, oat, or rice milk for thinning the frosting.
• Vanilla extract: Optional, but adds flavor to the glaze.

How to make crescent rolls

• 1) Preheat the oven to 350°F (175°C). Open the crescent roll tube, form the dough into a ball and knead briefly to seal the perforations.

• 2) Roll the dough into a large rectangle with a rolling pin.

• 3) Spread 1 tablespoon of softened margarine evenly over the dough. Mix brown sugar and cinnamon in a small bowl and sprinkle the mixture over the margarine.

• 4) Roll the dough into a tight log and slice it into roughly 1-inch discs with a very sharp knife.

• 5) Place the slices into a lightly oiled muffin tin or onto a baking sheet spaced slightly apart. Bake on the middle oven rack until just golden brown, about 12–15 minutes. Remove and let cool briefly while you make the glaze.

• 6) For the frosting, beat 1 tablespoon softened margarine with 1 tablespoon powdered sugar until smooth. Gradually add the remaining powdered sugar, plant-based milk, and vanilla, adjusting until the glaze reaches your desired consistency.

• 7) Drizzle or spread the frosting over the warm rolls and serve immediately.

Recipe FAQs

Top recipe tips

• Use a sharp knife. A very sharp or serrated knife slices the log cleanly without squashing the rolls or pushing out the filling.
• Watch the bake time. Bake until just lightly golden to keep the rolls soft and gooey. Start checking around 12 minutes.
• Yield and timing. This recipe is designed for nine rolls; cutting into smaller or larger pieces will change the bake time.

Serving suggestions

Serve these crescent-roll cinnamon rolls warm with coffee or tea. They also pair well with fresh fruit, a scoop of coconut yogurt, or your favorite breakfast sides.

Storage and make-ahead

Store leftovers at room temperature for up to 24 hours or in the refrigerator for 2–3 days in an airtight container. Let rolls cool completely before storing.

To make ahead, prepare through slicing (step 4), arrange the unbaked rolls in a muffin tin or on a baking sheet, cover tightly, and refrigerate overnight. The next morning, bring them to room temperature while the oven preheats, then bake and frost.

More sweet breakfast recipes

• Healthy protein chocolate waffles
• Easy vegan French toast
• Vanilla coconut scones
• Vegan walnut oat scones
• Banana pancakes

Photos by Alfonso Revilla