My dad has a sweet tooth that could rival a pastry chef’s. Growing up, the pantry always had at least one hidden stash of cookies or a forgotten tin of candies that “magically” appeared during late-night TV. But what he loved more than anything were the freshly baked treats—the kind that filled the kitchen with the kind of warmth only cinnamon and butter can bring. One weekend, he casually mentioned how much he missed the simple rolls my grandma used to make. No fuss, no icing—just soft dough, cinnamon, sugar, and love.
So I made it a mission to bring that memory to life in a way that was effortless. What came out of the oven wasn’t a replication of Grandma’s recipe, but it was something uniquely ours. Sweet Cinnamon-Sugar Crescent Delights were born right there between our coffee mugs and shared smiles. Flaky, golden crescents coated with buttery cinnamon sugar, and that telltale dusting of powdered sugar on top that makes you inhale before your first bite.
Watching my dad tear into one like a kid sneaking candy before dinner brought me right back to those moments we didn’t even realize we were collecting—quiet, cozy, full of flavor and family.
Short Description
Golden, flaky crescent rolls baked with buttery cinnamon-sugar and finished with a dusting of powdered sugar—these Sweet Cinnamon-Sugar Crescent Delights are a quick and irresistible treat perfect for breakfast, dessert, or anytime in between.
Key Ingredients
- 1 package of refrigerated crescent roll dough
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons melted butter
- ¼ cup powdered sugar (optional, for garnish)
Tools Needed
- Baking sheet
- Silicone brush or pastry brush
- Small mixing bowl
- Measuring spoons & cups
- Oven
- Cooling rack (optional)
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 2: Prepare the Dough
Unroll the crescent roll dough and gently separate it along the perforated lines into triangles. Lay them flat on your work surface.
Step 3: Mix the Cinnamon Sugar
In a small bowl, stir together the granulated sugar and ground cinnamon until well combined.
Step 4: Brush with Butter
Using a pastry brush, lightly coat each triangle of dough with the melted butter, covering the entire surface.
Step 5: Sprinkle Cinnamon Sugar
Generously sprinkle the cinnamon-sugar mixture over the buttered dough. Make sure the mixture reaches the edges for even flavor in every bite.
Step 6: Roll into Crescents
Starting from the wide end of each triangle, roll the dough tightly toward the narrow point to form a crescent shape.
Step 7: Bake to Perfection
Place each roll point-side-down onto the prepared baking sheet. Bake for 10–12 minutes, or until they’re puffed and golden brown. The sugar should be slightly caramelized on the edges.
Step 8: Cool Slightly & Garnish
Let the crescents cool for 2–3 minutes. Optional: Dust with powdered sugar for a soft, snowy finish.
Why You’ll Love This Recipe
Quick and easy – Ready in under 25 minutes with just a few ingredients.
Kid-friendly – A hit with kids and adults alike.
Minimal cleanup – No mixer, no bowls piling up in the sink.
Versatile – Works for breakfast, dessert, or snack time.
Comforting flavors – Buttery, sweet, warm cinnamon in every bite.
Mistakes to Avoid & Solutions
1. Overfilling the dough
Solution: Stick to a light but even layer of cinnamon sugar. Too much filling can cause the rolls to burst open or leak sticky sugar.
2. Not sealing the point side down
Solution: Always bake with the pointed end tucked under—this helps the rolls hold their shape.
3. Overbaking
Solution: Keep an eye on them after the 10-minute mark. They should be puffed and golden, not deeply browned.
4. Using cold dough
Solution: Let the dough sit at room temperature for 5 minutes before unrolling to prevent tearing.
5. Skipping the parchment paper
Solution: Cinnamon sugar caramelizes as it bakes, so a lined or greased sheet is essential for easy cleanup.
Serving and Pairing Suggestions
These crescent delights shine brightest when served warm. Try them:
– With a hot cup of black coffee or chai tea
– Alongside fresh fruit and Greek yogurt for a brunch spread
– On a dessert platter with chocolate-dipped strawberries
– With vanilla ice cream as a late-night indulgence
– Presented on a platter for family-style sharing at holidays or potlucks
Storage and Reheating Tips
Storage: Store leftovers in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 4 days.
Reheating: Warm in a 300°F oven for 5–7 minutes to restore crispiness. Avoid the microwave—it can make them soggy.
FAQs
1. Can I make these ahead of time?
Yes! You can prep and roll the crescents, then refrigerate them overnight and bake fresh the next day.
2. What if I don’t have crescent roll dough?
You can substitute puff pastry cut into triangles—just bake at 400°F for about 15 minutes.
3. Can I use brown sugar instead of granulated sugar?
Absolutely. It will add a deeper, molasses-like sweetness and a slightly chewier texture.
4. Is the powdered sugar necessary?
No, it’s optional—but it adds a soft, sweet finish that enhances the visual appeal and flavor.
5. How do I prevent them from unrolling while baking?
Make sure the tip of the triangle is tucked under the roll and press it down slightly onto the baking sheet.
Tips & Tricks
Roll tightly from the wide end for neater crescents.
For extra crispiness, brush the tops with butter halfway through baking.
Let kids help with sprinkling the sugar—they love it!
Add a pinch of nutmeg to the cinnamon sugar for a subtle warm twist.
Use a cooling rack after baking to prevent soggy bottoms.
Recipe Variations
1. Nutty Delight Version
Sprinkle 2 tablespoons of finely chopped pecans or walnuts over the cinnamon-sugar mixture before rolling.
2. Choco-Cinnamon Crescents
Add a few mini chocolate chips to each triangle before rolling. Bake as directed—expect melted, gooey goodness.
3. Apple Pie Twist
Before sprinkling the cinnamon sugar, add a thin slice of peeled apple on the wide end of each triangle. Roll and bake—like mini apple turnovers.
4. Cream Cheese Filling
Spread a thin layer of softened cream cheese before the butter and cinnamon sugar. This adds a rich, tangy contrast to the sweetness.
5. Pumpkin Spice Upgrade
Swap cinnamon with pumpkin pie spice and add a drizzle of maple glaze after baking for a fall-themed variation.
Final Thoughts
This little crescent treat started as a nod to my dad’s sweet cravings, but now it’s something I find myself reaching for when I want comfort in a bite. There’s a certain joy in watching dough transform in the oven—its flaky edges crisping, the sugar melting into golden pockets of flavor.
What makes these even more special is how incredibly simple they are. No mixers, no fancy tools—just pantry staples and a craving for something sweet. In our house, they’ve become more than a recipe—they’re a little piece of tradition wrapped in butter and sugar. And I wouldn’t have it any other way.
Sweet Cinnamon-Sugar Crescent Delight
Ingredients
- 1 package of refrigerated crescent roll dough
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons melted butter
- ¼ cup powdered sugar optional, for garnish
Instructions
- Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Unroll the crescent roll dough and gently separate it along the perforated lines into triangles. Lay them flat on your work surface.
- In a small bowl, stir together the granulated sugar and ground cinnamon until well combined.
- Using a pastry brush, lightly coat each triangle of dough with the melted butter, covering the entire surface.
- Generously sprinkle the cinnamon-sugar mixture over the buttered dough. Make sure the mixture reaches the edges for even flavor in every bite.
- Starting from the wide end of each triangle, roll the dough tightly toward the narrow point to form a crescent shape.
- Place each roll point-side-down onto the prepared baking sheet. Bake for 10–12 minutes, or until they’re puffed and golden brown. The sugar should be slightly caramelized on the edges.
- Let the crescents cool for 2–3 minutes. Optional: Dust with powdered sugar for a soft, snowy finish.
