Morning Cinnamon Rolls Recipe
Morning Cinnamon Rolls Recipe photo by Taste of Home

Morning Cinnamon Rolls Recipe

Publisher Photo
Convenient crescent roll dough hurries along these yummy glazed rolls. I found the recipe in a cookbook. It's great with a cup of hot coffee. —Helen Lipko, Martinsburg, Pennsylvania
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings

Ingredients

  • 1 tube (8 ounces) refrigerated reduced-fat crescent rolls
  • 1/2 teaspoon ground cinnamon
  • Sugar substitute equivalent to 1/2 cup sugar, divided
  • 1/4 cup confectioners' sugar
  • 1 tablespoon fat-free milk

Nutritional Facts

1 roll equals 123 calories, 5 g fat (1 g saturated fat), trace cholesterol, 234 mg sodium, 18 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. Unroll crescent dough into a rectangle; seal seams and perforations. Combine the cinnamon and half of the sugar substitute; sprinkle over dough. Roll up jelly-roll style, starting with a long side; seal edge. Cut into eight slices.
  2. Place rolls cut side down in a 9-in. round baking pan coated with cooking spray. Bake at 375° for 12-15 minutes or until golden brown.
  3. In a small bowl, combine the confectioners' sugar, milk and remaining sugar substitute; drizzle over warm rolls. Yield: 8 servings.
Editor's Note: This recipe was tested with Splenda sugar blend.
Originally published as Morning Cinnamon Rolls in Quick Cooking January/February 2006, p58

Nutritional Facts

1 roll equals 123 calories, 5 g fat (1 g saturated fat), trace cholesterol, 234 mg sodium, 18 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Morning Cinnamon Rolls

AVERAGE RATING
   (41)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (8)
3 Star
 (4)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 22, 2013

Morning Cinnamon Rolls were quick and easy to assemble, and they were very tasty. I usually don't care for sugar substitutes, but it worked well in this recipe. I'll definitely be making these little cinnamon gems again! -- Kristine Chayes, Smithtown, N.Y.

MY REVIEW
Reviewed May. 10, 2013

this was a very easy recipe and quick to make. I thought it was a little sweet and would cut back on the sugar. I did like it and would make it again. Eileen

MY REVIEW
Reviewed May. 10, 2011 Edited Oct. 29, 2013

These turned out to be an amazing surprise but i did alter it a little.I added a little extra cinnamon and a TB of crushed walnuts to the filling mix, made an extra half recipe of filling but only half of the icing amount. After spraying the pan I sprinkled a little of the brown sugar/cinnamon/nut mix over the bottom of the pan. After unrolling the crescents and sprinkling on most of the sugar mix, I added a TB of raisins, rolled it up and continued with recipe. The leftover sugar mix was sprinkled over the tops. When cooked wait a minute and then turn over onto a plate. You have a beautiful glazed finish which will only need the smallest drizzle of icing.OMG, I should have made 2 pans!

MY REVIEW
Reviewed Apr. 24, 2010

I 'tweek' this recipe alittle. I use 2 tubes of crescent rolls and a teaspoon of cinnamon. Sometimes I swap the sugar substitute for white sugar.

MY REVIEW
Reviewed Feb. 1, 2009
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