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Morning Cinnamon Rolls Recipe

Morning Cinnamon Rolls Recipe

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. YIELD:8 servings


  • 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


  • 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. 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.

Nutritional 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.

Reviews for Morning Cinnamon Rolls

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Reviewed 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."

Reviewed Nov. 12, 2014

"Did not taste good at all."

Reviewed Nov. 9, 2014

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

Reviewed 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."

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."

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"

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!"

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."

Reviewed Jan. 22, 2009

"these were really good! My husband loved them...they were easy to prepare and I like the fact that it used ingredients that I normally keep on hand!!"

Reviewed Jan. 17, 2009

"I tried the recipe and thought it was very easy and delicious. I used brown sugar in the place of white sugar and added raisins. My husband raved about them. sab"

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