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Morning Cinnamon Rolls

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

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

Directions

  • 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.
  • 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.
  • In a small bowl, combine the confectioners' sugar, milk and remaining sugar substitute; drizzle over warm rolls.
Editor's Note
This recipe was tested with Splenda sugar blend.
Nutrition Facts
1 each: 123 calories, 5g fat (1g saturated fat), 0 cholesterol, 234mg sodium, 18g carbohydrate (7g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

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Reviews

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Average Rating:
  • Shikauhr
    Jun 19, 2018

    Although a nice and quick recipe, I like cream cheese frostings best. To the frosting, I'd add 1/2 c of room temperature cream cheese, blend in and then drizzle this over the cinnamon rolls. Also, I like to double the cinnamon in this recipe, as I feel it tastes better. I also like to add toasted walnuts and raisins to change things up a bit.

  • naneettevg
    Feb 27, 2016

    Made these according to recipe--way too sweet. Next time I'll cut back on sugar and add a touch more cinnamon. Also, like a review I read, might add raisins or nuts. The major problem I had is I baked them for the time given and they were very brown on outside but almost raw on inside. Next time might try 350 degrees and adjust time according to how they are baking.

  • ep0103
    Nov 12, 2014

    Did not taste good at all.

  • CakeLady11290
    Nov 9, 2014

    Very disappointing. Will never make again. My husband & son did not like them either.

  • gloria1967
    Oct 9, 2014

    WOW!! These was so easy to make. I did use regular sugar instead of sugar substitute because I didn't have any, and they turned out great. I will make these more often.

  • KristineChayes
    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.

  • vonoepen
    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

  • Sparksrtd
    Dec 31, 2011

    No comment left

  • pretzeld
    May 10, 2011

    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!

  • plumshoe
    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.