We all love Cinnamon Rolls, but these Cinnamon and Sugar Crescent Rolls are so good that you will definitely make them over and over again.
A sweet pastry treat known as cinnamon and sugar crescent rolls is created with crescent-shaped dough that has been rolled in butter, cinnamon, and sugar.
They are often baked and served warm and can be eaten for breakfast or as a dessert. Although there are several commercial brands of this kind of crescent roll at grocery stores, I feel like most people prefer to create their own.
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When you make cinnamon and sugar crescent rolls at home, you can vary the recipe, the sweetness ratio, and the size and form of the rolls. that being said, they are most defiantly way more delicious than those from the can.
I love baking pastries like this. I am actually really good at it but the downside of that is that I only try these pastries and “donate” the rest to my family, friends, or neighbors.
The Best Cinnamon Rolls
I guess they are lucky ducks in my baking scenario. Hey, I am not complaining and they most certainly will never say no to my homemade baked goods so everyone is happy!
Now, onto these tasty Cinnamon and Sugar Crescent Rolls.
What can I say, they are filled with butter, brown sugar, and cinnamon.
This recipe is foolproof so I know you will without a doubt in my mind succeed in making these on your own.
If you do not have a stand-up mixer that is perfectly fine, although you will have to use some elbow grease to create a perfectly smooth dough.
However, it is durable because I made it many times before without my stand mixer, Betsy.
I know some people really dislike cinnamon and I get it. This dough is good with sweet or savory things. You can spread butter and jam, or Nutella which is our all-time favorite.
If you make these Cinnamon and Sugar Crescent Rolls please tag me on social media or email me to let me know (secooking@gmail.com)
You can find me on Instagram so use the tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.
Cinnamon and Sugar Crescent Rolls
Easy and tasty baked goods!
Ingredients
Starter
- 1 pack dried yeast (1/4 oz)
- 1 teaspoon sugar
- 1/4 cup milk, warm to the touch
Dough
- 5 cups all-purpose flour (about 630g), plus a few tablespoons more for dusting working area
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 2 eggs, well beaten
- 1 cup warm milk
- 2 tablespoons oil, plus for greasing bowl for the dough
Filling
- 1/2 stick softened unsalted butter, spredable
- 1/2 cup brown sugar
- 1/4 cup ground pecans or walnuts (it's also known as Pecan Flour)
- 1 tablespoon cinnemon
Brush on Rolls:
- 1 egg + 1 tablespoon of water
Instructions
Activate Yeast
- It's not necessary if you have instant dry yeast, but I like to do it. So warm up milk for about 20 seconds in the microwave-safe bowl or a cup until warm to the touch, then add sugar and dried yeast.
- Mix and allow the yeast to start to bubble.
- When you see yeast get bubbly and thicken on the top it is ready. It usually takes about 2-3 minutes, depending on the temperature. Never use hot milk or water.
Prep Dough
- Measure and combine flour, salt, and sugar. Mix it together. Place everything in the stand-up mixer bowl.
- Make a small well in the middle and add activated yeast, oil and eggs.
- Using the kneading attachment of your mixer start mixing slowly warm milk.
- Adjust the mixer to a higher speed and keep kneading for about 3-4 minutes or until the dough is becoming a ball and pulling away from the sides of the mixer bowl.
- Dust your working surface (countertop) and knead it for a minute or so.
- Transfer dough to a well-oiled larger bowl and cover. Place dough either in the oven or microwave so it could rise. If your oven has a proof setting this is a perfect time to use it, if not just keep it in the turned-off oven. Allow it to rise for about 30 to 45 minutes.
- It will double in size. Knead again. Split the dough into two equal balls.
- Roll out the dough to a circle about 1/4 inch thick.
- Using a pizza cutter cut into 8 triangles, then cut the little slits at the top for easier rolling but not necessary. I just like to do it.
- Spread room temperature butter on each from one end to the other evenly. You can slightly soften it in the microwave if it's not at room temperature.
It would really hard to spread it is not. - On top of the butter, lightly press in brown sugar, ground pecans (or walnuts), and cinnamon mixture. Roll from the top toward the pointy end.
- Place it in the sheet pan and cover the pan with a kitchen towel and keep it in the warmest area to rise for at least 30 minutes to one hour.
Baking
- Preheat oven to 400F and bake them for 18 minutes or until golden brown. Do check on them after 12 minutes. Read Notes
Notes
Baking time also depends on your oven, and baking dish. If you are baking in the ceramic dish, then bake at a lower temperature such as 350 degrees Fahrenheit, I would do the same if you choose to bake it in cast iron, however, for a regular baking sheet pan I would go to 400F and bake for about 18 minutes or until they are nicely golden brown.
You know your oven best but I wanted you to know that not all ovens are created equal and baking dishes do matter in this case.