When you are craving Cinnamon Rolls, these amazing and delicious Crescent Cinnamon Rolls can be made in a jiffy. So easy and good! I’ve done this before but just a bit different. Furthermore, these are hands down the best Crescent Cinnamon Rolls: made with crescent roll dough, butter, coconut sugar, orange-flavored cranberries, and cream cheese icing – So, Delicious these Crescent Cinnamon Rolls and easy to make. Sometimes, when you want something fast to satisfy your cinnamon and sugar craving and you are pressed for time, this is a great recipe. I love cinnamon rolls and their sweet-gooey goodness.
This is something you can easily assemble and whip up fast when you are craving cinnamon rolls. The orange-flavored dried cranberries are an added flavor that makes these cinnamon rolls unique.
Sticky Buns, Anyone?!
Sticky Buns comes in at a close second to these cinnamon rolls. Want to make the cinnamon rolls into a sticky bun? The sauce will need to be made first and be placed in the pan before you place the cinnamon roll dough in the baking pan. To make the Sticky Bun Topping; (caramel topping); In a small saucepan, add the butter, brown sweetener, and brown rice syrup over medium heat, stirring until melted and the mixture is bubbling. Remove from heat, add cream, mix well to combine. Pour into a greased 8 X 8-inch pan and set aside. You will be placing the cinnamon roll dough in this pan 1 inch apart. You will cook in the Preheated oven at 350 degrees F and Bake for 10-12 minutes.
CINNAMON ROLL ORIGIN
The cinnamon roll is a sweet roll served commonly in Northern Europe (mainly in Scandinavia) and… The Place of origin is Sweden and Denmark around the early 20th century. Originating in the Iberian Peninsula.
Sweden is called kanelbulle, in Denmark it is known as kanelsneyi, in Norway it is known as Kanelbolle
They use white pearl sugar for the rolls toppings, instead of icing (like North America). In Sweden and Finland, cinnamon rolls are traditionally enjoyed during a coffee break or fika, which is get-togethers.
Roman spice introduced the Sri Lankan cinnamon spice to Europe.
Much later, Sweden began using it in its pastries, developing the kanelbulle. Since 1999. October 4th has been promoted as Cinnamon Roll Day. Swedish kanelbulle dough typically also contains cardamom (powder or buds), giving it a distinctive flavor.
WHAT YOU WILL NEED
- 8 X 8-inch baking pan (for big rolls) or 9 X 13-inch baking pan (for small rolls)
- parchment paper
- mixing bowls
- rubber spatula
- 2 crescent rolls
- Coconut palm sugar
- Allulose powdered sweetener
- Cream cheese
- Butter
- Cinnamon
- Orange Zest
- Vanilla extract
- Heavy whipping cream
- Orange-flavored dried cranberries (optional)
- Pecans, chopped (optional)
- Allulose brown sweetener (for sticky buns-optional)
- Golden syrup (for sticky buns)
NOW, LET’S MAKE CRESCENT CINNAMON ROLLS
The easy part is the crescent roll dough you will be using for this recipe is already made. Make sure the butter and cream cheese are at room temperature. You will be layering the dough and then the filling. then repeat for a big size cinnamon roll, otherwise…
Preheat oven to 350 degrees F. Then, prepare a baking sheet by laying parchment paper on the baking sheet.
- To Make Sticky Buns: The sauce will need to be made first and be placed in the pan, before you place the cinnamon roll dough in it.
- First, open 1 crescent roll, unroll out carefully, and layout flat. It will be in the shape of a rectangular shape.
- Then spread butter on the dough, leaving 1/4 inch from the edge.
- Sprinkle the coconut palm sugar on the butter.
- Sprinkle the nuts or your choice of nuts on top of the sugar.
- If you want a big size roll… layer the second dough over the finished first layer; then repeat the same process with the second crescent roll.
- Next, you will carefully roll up the dough into a log.
- Taking a piece of string, you will slide it under the dough, and slice the cinnamon roll dough every 1-1/2 inch.
- Place cinnamon roll on the prepared baking sheet, about an inch apart.
- Bake in the 350 degrees F oven, about 10-12 minutes or until golden brown.
Crescent Cinnamon Rolls
INGREDIENTS
- 2 crescent rolls
- 1/2 cup salted, softened
- 2/3 cup coconut palm sugar
- 1/2 tablespoon cinnamon
- 1/4 cup orange-flavored dried cranberries (optional)
- 1/4 cup pecans, chopped (optional)
CREAM CHEESE ICING
- 1 cup Allulose powdered sweetener
- 1 cup cream cheese
- 1/4 cup butter
- 1/2 tsp vanilla extract
- 2 tablespoons heavy whipping cream
To Make Icing: First, mix together the cream cheese and butter until smooth and creamy. Then, add sweetener, cream together. Lastly, add the vanilla, and whipping cream together, until well incorporated. If you need to thin the frosting out a bit add a little bit more of the heavy cream.
OR
STICKY BUNS SAUCE
- 1 cup Allulose Brown sweetener
- 1/2 cup butter
- 1/2 cup Golden syrup
- 2 tablespoon whipping cream
- Pecans or Walnuts (optional)
To make the Sticky Bun Topping; (caramel topping); In a small saucepan, add the butter, brown sweetener, and brown rice syrup over medium heat, stirring until melted and the mixture is bubbling. Remove from heat, add cream, mix well to combine. Pour into a greased 8X8-inch pan and set aside. You will be placing the cinnamon roll dough in this pan 1 inch apart. You will cook in the Preheated oven at 350 degrees F and Bake for 10-12 minutes.
INSTRUCTIONS
Preheat oven to 350 degrees F. Then, prepare an 8 X 8-inch or 9 X 13-inch baking pan with a sheet of parchment paper.
- If Making Sticky Buns: The sauce will need to be made first and be placed in the pan, before you place the cinnamon roll dough in it.
- Next, as you open the container be careful (the dough can be cut by the container) taking it out and unrolling the crescent dough.
- Second: Spread butter over dough, leaving a 1/4 inch edge all around.
- Then: Sprinkle coconut palm sugar and cinnamon over butter layer.
- Next layer; sprinkle chopped pecans (optional) over coconut sugar.
- If using: sprinkle the orange-flavored dried cranberries over pecans, next.
- Repeat again: With the second crescent dough, carefully unrolling, and laying it on top of the 1st layer, etc… (butter, sugar, pecans, and then cranberries)
- Now, carefully roll up into a log.
- Last but not least: Taking the string, slide under the log, crisscross the string ends, and cut cinnamon rolls into 1-inch width. This will assure that the cinnamon roll will stay in a uniform circular shape. Place cinnamon rolls in the prepared 8X8 baking pan lined with parchment paper.
- Place baking pan in an oven preheated 350 degrees F. Bake for 10-12 minutes or until golden brown.
NOTE
To Make Sticky Buns: The (caramel) sauce will need to be made first and be placed in the baking pan before you place the cinnamon roll dough in it.
- You don’t need to keep a 1-inch apart if you want to make it like a pull-apart and place it together in a ring making sure the sealed end is up against the other cinnamon rolls; so the ends will not unravel.
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