Wake up to sweet mornings with these irresistible crescent roll breakfast recipes! Perfect for busy home cooks, these delightful treats transform simple ingredients into comforting, family-friendly favorites. From gooey cinnamon rolls to fruity pastries, discover easy ways to start your day with a smile. Get ready to inspire your breakfast routine—let’s dive into these 30 delicious ideas!
Cinnamon Sugar Crescent Roll-Ups
Whenever I smell cinnamon and sugar baking, it instantly takes me back to my grandma’s cozy kitchen on Sunday mornings. These crescent roll-ups are my go-to when I want something sweet and comforting without spending hours in the kitchen—they’re perfect for busy weekdays or lazy weekends when you need a quick treat.
Ingredients
– 1 package refrigerated crescent roll dough
– 1/4 cup granulated sugar
– 1 tablespoon ground cinnamon
– 2 tablespoons unsalted butter, melted
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough onto a clean surface and separate it into 8 triangles along the perforations.
3. In a small bowl, whisk together the granulated sugar and ground cinnamon until well combined.
4. Brush each triangle of dough lightly with the melted butter using a pastry brush, covering the entire surface.
5. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, using about 1 teaspoon per triangle.
6. Starting from the wide end, roll up each triangle tightly toward the pointed tip to form a crescent shape.
7. Place the rolled crescents on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the tops are lightly crisp.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Out of the oven, these roll-ups are wonderfully flaky with a crackly sugar crust that gives way to a soft, buttery interior. The cinnamon warmth makes them irresistible served warm with a drizzle of honey or alongside a scoop of vanilla ice cream for an easy dessert twist.
Sweet Apple Pie Crescent Rolls
There’s something magical about the smell of warm apples and cinnamon wafting through the kitchen on a crisp fall afternoon. I first whipped up these Sweet Apple Pie Crescent Rolls during a cozy weekend baking session with my kids, and they’ve become a family favorite ever since. Trust me, they’re as fun to make as they are delicious to eat!
Ingredients
– 1 package (8 count) refrigerated crescent roll dough
– 1 cup finely chopped apples
– 1/4 cup granulated sugar
– 1 tsp ground cinnamon
– 2 tbsp unsalted butter, melted
– 1/4 cup powdered sugar
– 1 tbsp milk
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent roll dough and separate it into 8 triangles.
3. In a small bowl, mix together the chopped apples, granulated sugar, and cinnamon until well combined.
4. Spoon about 2 tablespoons of the apple mixture onto the wide end of each dough triangle.
5. Gently roll each triangle from the wide end to the pointed tip, tucking in the sides as you go to prevent filling from leaking.
6. Place the rolled crescents seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
7. Brush the tops of the crescents evenly with the melted butter using a pastry brush.
8. Bake in the preheated oven for 12-15 minutes, or until the crescents are golden brown and flaky.
9. While the crescents bake, whisk together the powdered sugar and milk in a small bowl to make a glaze.
10. Remove the baked crescents from the oven and let them cool on the baking sheet for 5 minutes.
11. Drizzle the glaze over the warm crescents before serving.
A flaky, buttery exterior gives way to a sweet, spiced apple filling that’s simply irresistible. I love serving these warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy them as a handheld dessert during autumn gatherings.
Strawberry Cream Cheese Crescent Danish
Haven’t we all had those mornings where a simple pastry feels like pure luxury? I first discovered these danishes during a weekend brunch with friends, and now they’re my go-to when I want to impress without spending hours in the kitchen. There’s something magical about how the flaky crescent dough cradles that sweet strawberry and creamy cheese filling.
Ingredients
– 1 package (8 ounces) refrigerated crescent roll dough
– 4 ounces cream cheese, softened
– 1/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/2 cup strawberry preserves
– 1 large egg
– 1 tablespoon water
– 2 tablespoons powdered sugar
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent roll dough and separate it into 8 triangles, arranging them on the prepared baking sheet with the wide ends facing you.
3. In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract with an electric mixer until smooth and creamy.
4. Spoon about 1 tablespoon of the cream cheese mixture onto the wide end of each dough triangle, leaving a 1/2-inch border at the edges.
5. Top each cream cheese portion with 1 tablespoon of strawberry preserves, spreading it slightly over the cream cheese.
6. In a small bowl, whisk together the egg and water to create an egg wash.
7. Brush the edges of the dough triangles lightly with the egg wash using a pastry brush.
8. Fold the two side corners of each triangle over the filling, then roll the dough from the wide end to the tip, sealing the danish securely.
9. Brush the tops of the assembled danishes with the remaining egg wash for a golden finish.
10. Bake for 12-15 minutes until the dough is puffed and golden brown, rotating the baking sheet halfway through for even browning.
11. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
12. Dust the warm danishes with powdered sugar using a fine mesh sieve.
The contrast between the crisp, buttery layers and the soft, tangy-sweet filling is absolutely irresistible. I love serving these slightly warm with a drizzle of extra strawberry preserves or alongside a fresh fruit salad for a complete breakfast treat.
Blueberry Lemon Crescent Roll Bars
Oh my goodness, these blueberry lemon crescent roll bars are my absolute go-to when I need a quick yet impressive dessert—they always remind me of summer mornings at my grandma’s house, where the scent of baked goods filled the kitchen. Using crescent roll dough makes it so simple, and the tangy lemon paired with sweet blueberries is just irresistible.
Ingredients
– 2 cans refrigerated crescent roll dough
– 1 cup fresh blueberries
– 1/2 cup granulated sugar
– 2 tbsp lemon juice
– 1 tsp lemon zest
– 1/4 cup unsalted butter, melted
– 1/2 cup powdered sugar
– 1 tbsp milk
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish lightly with butter or cooking spray.
2. Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared baking dish, sealing any perforations to form a solid layer.
3. In a medium bowl, gently toss together 1 cup fresh blueberries, 1/2 cup granulated sugar, 2 tbsp lemon juice, and 1 tsp lemon zest until the blueberries are coated.
4. Spread the blueberry mixture evenly over the crescent roll dough in the baking dish.
5. Unroll the second can of crescent roll dough and place it on top of the blueberry layer, pressing gently to cover and seal the edges.
6. Pour 1/4 cup melted unsalted butter evenly over the top dough layer, using a pastry brush to ensure full coverage for a golden finish.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbling slightly.
8. Remove from the oven and let it cool in the dish on a wire rack for at least 15 minutes to set properly.
9. While cooling, whisk together 1/2 cup powdered sugar and 1 tbsp milk in a small bowl until smooth to create a simple glaze.
10. Drizzle the glaze over the cooled bars before slicing into squares for serving.
Just out of the oven, these bars have a wonderfully soft and flaky texture with a burst of juicy blueberries and a zesty lemon kick that balances the sweetness perfectly. I love serving them warm with a scoop of vanilla ice cream for an extra indulgent treat, or they’re fantastic at room temperature for a picnic—they always disappear fast!
Caramel Pecan Crescent Rolls
Vividly I remember the first time I bit into one of these warm, gooey rolls at a friend’s holiday party—I immediately begged for the recipe! Now, they’re my go-to treat for cozy mornings or impressing guests with minimal effort.
Ingredients
– 1 package (8 count) refrigerated crescent roll dough
– 1/2 cup packed brown sugar
– 1/4 cup unsalted butter, melted
– 1/4 cup chopped pecans
– 1/4 cup caramel sauce
– 1/4 teaspoon ground cinnamon
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Unroll the crescent roll dough and separate it into 8 triangles along the perforated lines.
3. In a small bowl, mix together the brown sugar, melted butter, chopped pecans, and ground cinnamon until well combined.
4. Spoon about 1 tablespoon of the pecan mixture onto the wide end of each dough triangle, spreading it evenly.
5. Tip: Avoid overfilling to prevent leaks during baking.
6. Roll up each triangle from the wide end to the point, gently pressing to seal the edges.
7. Place the rolls seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 12-15 minutes, or until golden brown and puffed.
9. Tip: Rotate the baking sheet halfway through for even browning.
10. Remove from the oven and immediately drizzle the caramel sauce over the warm rolls.
11. Tip: Warm the caramel sauce slightly for easier drizzling if it’s too thick.
12. Let the rolls cool on the baking sheet for 5 minutes before serving.
Warm and irresistibly fragrant, these rolls boast a flaky exterior that gives way to a sweet, nutty filling. I love serving them with a scoop of vanilla ice cream for an indulgent dessert or alongside coffee for a decadent breakfast treat.
Nutella and Banana Crescent Roll-Ups
Vividly recalling my childhood, I’d sneak spoonfuls of Nutella when Mom wasn’t looking—now I’ve turned that guilty pleasure into these irresistible crescent roll-ups, perfect for busy mornings or cozy desserts.
Ingredients
– 1 tube refrigerated crescent roll dough
– 1/2 cup Nutella
– 2 medium bananas, sliced
– 1 tbsp granulated sugar
– 1/4 tsp ground cinnamon
– Cooking spray
Instructions
1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough and separate it into 8 triangles.
3. Spread 1 tablespoon of Nutella evenly over each triangle, leaving a 1/4-inch border.
4. Arrange 4-5 banana slices on the wider end of each triangle.
5. Tip: Roll from the wider end to the point to encase the filling securely and prevent leaks.
6. Place the roll-ups seam-side down on the prepared baking sheet.
7. Lightly spray the tops with cooking spray.
8. Mix sugar and cinnamon in a small bowl and sprinkle over the roll-ups.
9. Tip: Chill the assembled roll-ups for 10 minutes before baking to help them hold their shape.
10. Bake for 12-15 minutes until golden brown and flaky.
11. Tip: Let them cool on the baking sheet for 5 minutes to set the filling.
12. Transfer to a serving plate.
Perfectly flaky and warm, these roll-ups offer a gooey chocolate-hazelnut center with sweet banana bursts—try drizzling with caramel or serving with a scoop of vanilla ice cream for an extra treat.
Peach Cobbler Crescent Rolls
My grandmother always said the best desserts come from simple ingredients and a little creativity, which is why I love transforming crescent roll dough into this effortless peach cobbler. Many summer afternoons spent at her farm inspired this quick twist on a classic, perfect for when you’re craving something warm and fruity without the fuss.
Ingredients
– 1 can refrigerated crescent roll dough
– 2 cups sliced fresh peaches
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter
– 1 tsp ground cinnamon
– 1/4 cup water
Instructions
1. Preheat your oven to 375°F and grease an 8×8-inch baking dish lightly with butter or cooking spray.
2. Unroll the crescent roll dough and separate it into 8 triangles along the perforated lines.
3. In a medium bowl, toss the sliced peaches with 1/4 cup of the granulated sugar and the cinnamon until evenly coated.
4. Place a small spoonful of the peach mixture onto the wide end of each dough triangle.
5. Roll each triangle from the wide end to the point, enclosing the peaches, and pinch the edges to seal.
6. Arrange the filled rolls seam-side down in the prepared baking dish, spacing them evenly.
7. In a small saucepan, melt the unsalted butter over medium heat, then stir in the remaining 1/4 cup sugar and water until dissolved.
8. Pour the butter-sugar mixture evenly over the rolls in the baking dish.
9. Bake for 20-25 minutes, or until the rolls are golden brown and the filling is bubbly.
10. Remove from the oven and let cool for 5-10 minutes before serving.
Heavenly warm, these rolls offer a flaky, buttery crust with a sweet, juicy peach center that’s simply irresistible. Serve them à la mode with a scoop of vanilla ice cream for a delightful contrast, or enjoy them as a cozy breakfast treat—they’re so versatile and always bring back those cherished summer memories.
Mixed Berry Stuffed Crescent Roll Pancakes
Haven’t you had those mornings where you crave something sweet but don’t want to spend hours in the kitchen? I whipped up these mixed berry stuffed crescent roll pancakes last Sunday when my niece visited, and they disappeared in minutes—proof that simple ingredients can create magic! The flaky layers hugging the juicy berries make every bite worth waking up for.
Ingredients
– 1 package crescent roll dough
– 1 cup mixed berries (fresh or frozen)
– 2 tablespoons granulated sugar
– 1/4 teaspoon ground cinnamon
– 1 large egg
– 1 tablespoon water
– 2 tablespoons powdered sugar
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent roll dough and separate it into triangles on a clean surface.
3. In a small bowl, combine the mixed berries, granulated sugar, and ground cinnamon, gently mixing to coat the berries evenly.
4. Spoon about 1 tablespoon of the berry mixture onto the wide end of each dough triangle.
5. Roll each triangle from the wide end to the pointed tip, enclosing the berries completely to prevent leakage during baking.
6. In another small bowl, whisk together the egg and water to create an egg wash.
7. Brush the top of each rolled crescent lightly with the egg wash using a pastry brush for a golden, shiny finish.
8. Place the crescents on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake in the preheated oven for 12-15 minutes, or until the crescents are puffed and golden brown.
10. Remove from the oven and let cool on the baking sheet for 5 minutes to set.
11. Dust the warm crescents with powdered sugar just before serving.
Keep these delights warm for the best texture—the contrast between the crisp exterior and the soft, jam-like berry filling is irresistible. Drizzle with maple syrup or serve with a dollop of whipped cream to elevate this cozy breakfast into a special treat everyone will adore.
Cherry Cheesecake Crescent Braid
Last weekend, I found myself with a surplus of fresh cherries from the farmers’ market and a craving for something sweet yet simple—this cherry cheesecake crescent braid was born from that happy coincidence. It’s become my go-to for impressing guests without spending hours in the kitchen, and I love how the flaky pastry contrasts with the creamy filling.
Ingredients
– 1 package crescent roll dough
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 1 cup cherries, pitted and chopped
– 1 egg, beaten
– 2 tbsp powdered sugar
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent roll dough and separate it into two rectangles, pressing the perforations together to seal them.
3. In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth.
4. Spread the cream cheese mixture evenly over the center of each dough rectangle, leaving a 1-inch border around the edges.
5. Sprinkle the chopped cherries over the cream cheese layer.
6. Cut 1-inch diagonal strips along both long sides of each dough rectangle.
7. Fold the top and bottom edges of the dough over the filling, then alternately cross the strips over the center to form a braid.
8. Brush the beaten egg over the top of the braid for a golden finish.
9. Bake at 375°F for 15-18 minutes, or until the pastry is golden brown and puffed.
10. Allow the braid to cool on the baking sheet for 10 minutes before transferring to a wire rack.
11. Dust with powdered sugar just before serving.
This dessert boasts a delightful contrast between the flaky, buttery crust and the rich, tangy cheesecake filling, with bursts of sweet cherry in every bite. Try serving it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it as a cozy breakfast pastry—it’s versatile enough for any occasion.
Maple and Brown Sugar Crescent Twists
Baking these maple and brown sugar crescent twists has become my go-to weekend treat—there’s something so comforting about the warm, sweet aroma that fills my kitchen, reminding me of cozy autumn mornings with my family. I love how simple they are to whip up, yet they always feel special enough for brunch guests or a lazy Sunday indulgence.
Ingredients
– 1 can refrigerated crescent roll dough
– 1/4 cup packed brown sugar
– 2 tbsp unsalted butter, melted
– 1 tbsp pure maple syrup
– 1/2 tsp ground cinnamon
– 1/4 cup powdered sugar
– 1 tbsp milk
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough and separate it into 8 triangles along the perforations.
3. In a small bowl, mix together the brown sugar, melted butter, maple syrup, and cinnamon until well combined.
4. Spread about 1 teaspoon of the sugar mixture evenly over each dough triangle, leaving a 1/4-inch border around the edges to prevent leaking.
5. Starting from the wide end, roll up each triangle tightly toward the point, then twist the rolled dough gently 2-3 times to create a spiral shape.
6. Place the twists 2 inches apart on the prepared baking sheet and bake for 12-14 minutes, or until golden brown and puffed.
7. While the twists bake, whisk together the powdered sugar and milk in another bowl until smooth to make the glaze.
8. Remove the twists from the oven and let them cool on the baking sheet for 5 minutes to set.
9. Drizzle the glaze over the warm twists just before serving.
Crispy on the outside with a soft, gooey center, these twists are packed with caramel-like sweetness from the brown sugar and a hint of warmth from the cinnamon. I love serving them alongside a hot coffee for breakfast or as a dessert with a scoop of vanilla ice cream—they’re always a hit!
Raspberry Almond Crescent Roll Danish
Baking these raspberry almond crescent roll danishes has become my go-to weekend treat, especially when I want something impressive without spending hours in the kitchen. I love how the flaky layers contrast with the sweet-tart filling—it’s the kind of recipe that makes everyone think you’re a pastry pro, even on lazy mornings.
Ingredients
– 1 package (8 count) refrigerated crescent roll dough
– 1/4 cup raspberry jam
– 1/4 cup almond paste, crumbled
– 1/4 cup sliced almonds
– 1 large egg
– 1 tablespoon water
– 2 tablespoons powdered sugar
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent roll dough and separate it into 8 triangles along the perforations.
3. Spread 1/2 tablespoon of raspberry jam evenly over each triangle, leaving a 1/4-inch border around the edges.
4. Sprinkle 1/2 tablespoon of crumbled almond paste over the jam on each triangle.
5. Roll each triangle from the wide end to the pointed tip to form a crescent shape.
6. Place the crescents on the prepared baking sheet, curving them slightly into a crescent shape.
7. In a small bowl, whisk together the egg and water to make an egg wash.
8. Brush the egg wash lightly over the top of each crescent using a pastry brush.
9. Sprinkle sliced almonds evenly over the brushed crescents.
10. Bake for 12-15 minutes, or until the crescents are golden brown and puffed.
11. Remove from the oven and let cool on the baking sheet for 5 minutes.
12. Dust with powdered sugar using a fine mesh sieve before serving.
Perfectly flaky and buttery, these danishes have a delightful crunch from the almonds and a gooey raspberry center that’s just sweet enough. I love serving them warm with a drizzle of extra jam or alongside a cup of coffee for a cozy breakfast treat.
Pear and Vanilla Glazed Crescent Rolls
Kicking off autumn baking season always brings me back to cozy Sunday mornings, when the scent of warm pears and vanilla fills my kitchen—these crescent rolls are my go-to for impressing weekend guests without spending hours prepping.
Ingredients
– 1 package (8 count) refrigerated crescent roll dough
– 2 medium ripe pears, peeled and finely diced
– 1/4 cup granulated sugar
– 1 tsp pure vanilla extract
– 2 tbsp unsalted butter, melted
– 1/4 cup powdered sugar
– 1-2 tbsp milk
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent roll dough and separate it into 8 triangles on the prepared baking sheet.
3. In a small bowl, combine the diced pears, granulated sugar, and vanilla extract, stirring gently to coat the pears evenly.
4. Spoon about 1 tablespoon of the pear mixture onto the wide end of each dough triangle, avoiding overfilling to prevent leaks during baking.
5. Starting from the wide end, roll each triangle tightly toward the pointed tip, gently pressing the tip to seal the roll.
6. Brush the tops of the rolled crescents with the melted butter using a pastry brush for a golden, flaky finish.
7. Bake in the preheated oven for 12-15 minutes, or until the rolls are puffed and golden brown.
8. While the crescents bake, whisk together the powdered sugar and 1 tablespoon of milk in a bowl until smooth, adding more milk if needed for a drizzle consistency.
9. Remove the baked crescents from the oven and let them cool on the baking sheet for 5 minutes to set.
10. Drizzle the vanilla glaze over the warm crescents just before serving.
Unbelievably tender and flaky, these rolls boast a sweet, juicy pear center that pairs perfectly with the subtle vanilla notes—try serving them warm with a scoop of vanilla ice cream for an indulgent twist on breakfast or dessert.
Sweet Coconut and Pineapple Crescent Tarts
Crisp autumn afternoons always put me in the mood for baking, and these tropical-inspired tarts are my latest obsession—they bring a taste of sunshine to even the cloudiest day, and my family can’t get enough of their sweet, flaky goodness.
Ingredients
– 1 package (8 count) refrigerated crescent roll dough
– 1/2 cup sweetened shredded coconut
– 1/2 cup crushed pineapple, drained
– 1/4 cup granulated sugar
– 1 large egg
– 1 tablespoon water
– 1/4 teaspoon vanilla extract
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper to prevent sticking.
2. Unroll the crescent roll dough and separate it into 8 triangles on a lightly floured surface.
3. In a small bowl, combine the shredded coconut, crushed pineapple, and granulated sugar, mixing gently with a spoon until evenly distributed.
4. Spoon approximately 1 tablespoon of the coconut-pineapple mixture onto the wide end of each dough triangle, leaving a small border around the edges.
5. Roll each triangle from the wide end to the pointed tip, gently pressing the edges to seal the filling inside and forming a crescent shape.
6. In another small bowl, whisk together the egg, water, and vanilla extract to create an egg wash.
7. Brush the top of each crescent tart lightly with the egg wash using a pastry brush for a golden, shiny finish.
8. Place the tarts on the prepared baking sheet, spacing them about 2 inches apart to allow for even baking.
9. Bake in the preheated oven for 12–15 minutes, or until the tarts are puffed and golden brown.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Rich and buttery with a delightful crunch from the coconut, these tarts offer a burst of tropical flavor that pairs perfectly with a scoop of vanilla ice cream or a drizzle of caramel for an extra indulgent treat—they’re sure to become a new favorite in your baking rotation!
Honey Walnut Crescent Roll-Ups
Kind of like finding a forgotten treasure in your pantry, I stumbled upon this recipe during a lazy Sunday when I wanted something sweet but didn’t feel like making a fuss. Honey Walnut Crescent Roll-Ups quickly became my go-to when friends drop by unexpectedly—they’re impressively easy yet always get rave reviews!
Ingredients
– 1 package crescent roll dough
– 1/2 cup chopped walnuts
– 1/4 cup honey
– 2 tablespoons unsalted butter, melted
– 1/4 cup granulated sugar
– 1 teaspoon ground cinnamon
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent roll dough and separate it into 8 triangles along the perforated lines.
3. In a small bowl, mix together the chopped walnuts, honey, and melted butter until well combined.
4. Spoon approximately 1 tablespoon of the walnut mixture onto the wide end of each dough triangle.
5. Gently roll each triangle from the wide end to the pointed tip, enclosing the filling.
6. Place the rolled crescents seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
7. In another small bowl, combine the granulated sugar and cinnamon.
8. Lightly brush the tops of the crescents with any remaining melted butter or a little extra if needed.
9. Sprinkle the cinnamon-sugar mixture evenly over the tops of the crescents.
10. Bake in the preheated oven for 12-15 minutes, or until the crescents are golden brown and flaky.
11. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Zesty and warm right out of the oven, these roll-ups boast a delightful crunch from the walnuts against the soft, buttery layers of dough. The honey caramelizes slightly during baking, adding a rich sweetness that pairs perfectly with the cinnamon spice. For an extra indulgent twist, try drizzling them with a simple powdered sugar glaze or serving alongside a scoop of vanilla ice cream.
Apricot and Cream Crescent Rolls
There’s something magical about the smell of warm pastry and sweet apricots filling the kitchen—it instantly takes me back to Sunday mornings at my grandma’s house. These crescent rolls are my go-to when I want to impress guests without spending hours in the kitchen, and they never fail to disappear within minutes!
Ingredients
– 1 package refrigerated crescent roll dough
– 1/2 cup apricot preserves
– 4 oz cream cheese, softened
– 1/4 cup powdered sugar
– 1 tsp vanilla extract
– 1 tbsp milk
– 1 large egg
– 1 tbsp granulated sugar
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough and separate it into 8 triangles along the perforated lines.
3. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth.
4. Add the powdered sugar, vanilla extract, and milk to the cream cheese, and mix until fully combined.
5. Spread approximately 1 tablespoon of the cream cheese mixture evenly over each dough triangle.
6. Spoon about 2 teaspoons of apricot preserves on top of the cream cheese layer, avoiding the edges to prevent leaking.
7. Starting from the wider end, tightly roll each triangle toward the pointed tip to form a crescent shape.
8. Place the rolled crescents seam-side down on the prepared baking sheet, spacing them 2 inches apart.
9. In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash.
10. Lightly brush the top of each crescent with the egg wash using a pastry brush.
11. Sprinkle the granulated sugar evenly over the brushed crescents for a crisp, sweet finish.
12. Bake for 12–15 minutes, or until the crescents are golden brown and flaky.
13. Allow the crescents to cool on the baking sheet for 5 minutes before serving.
Soft, flaky layers give way to a creamy, tangy filling that pairs perfectly with the fruity apricot sweetness. I love serving these warm with a drizzle of honey or a dusting of extra powdered sugar for an extra touch of indulgence—they’re ideal for brunch or as a cozy dessert!
Chocolate Hazelnut Crescent Swirls
Very few things bring me as much joy as the smell of freshly baked pastries wafting through my kitchen on a cozy weekend morning. I first discovered these Chocolate Hazelnut Crescent Swirls during a holiday brunch at my aunt’s house, and I’ve been perfecting my own version ever since—they’re surprisingly simple to make but always impress guests. Let me walk you through how to create these flaky, nutty delights that have become a staple in my baking repertoire.
Ingredients
– 2 cups all-purpose flour
– 1 cup unsalted butter, cold
– 1/2 cup cold water
– 1/2 cup chocolate hazelnut spread
– 1/4 cup granulated sugar
– 1 large egg
– 1 tbsp milk
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 2 cups all-purpose flour and 1/4 cup granulated sugar.
3. Cut 1 cup cold unsalted butter into small cubes and add to the flour mixture.
4. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
5. Gradually add 1/2 cup cold water, mixing until a dough forms (tip: avoid overmixing to keep the pastry flaky).
6. On a lightly floured surface, roll the dough into a 12×8-inch rectangle.
7. Spread 1/2 cup chocolate hazelnut spread evenly over the dough, leaving a 1/2-inch border around the edges.
8. Starting from the long side, tightly roll the dough into a log.
9. Slice the log into 12 equal pieces using a sharp knife (tip: dip the knife in flour between cuts for cleaner slices).
10. Place the slices 2 inches apart on the prepared baking sheet.
11. In a small bowl, whisk together 1 large egg and 1 tbsp milk to make an egg wash.
12. Brush the egg wash lightly over the top of each swirl.
13. Bake for 18-20 minutes, or until the pastries are golden brown and puffed (tip: rotate the baking sheet halfway through for even browning).
14. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Heavenly doesn’t even begin to describe these swirls—the flaky layers shatter with each bite, giving way to a rich, gooey chocolate hazelnut center that’s perfectly balanced by the buttery pastry. I love serving them warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an indulgent dessert twist.
Mango and Passion Fruit Crescent Roll Pastries
Warm afternoons like this always make me crave something tropical and sweet, reminding me of my grandmother’s kitchen where she’d whip up easy desserts with whatever fruit was in season. I love how these pastries bring a burst of sunshine to any day, and they’re so simple to make—even if you’re not a baking pro! Trust me, once you try them, you’ll be hooked on that tangy-sweet combo.
Ingredients
– 1 package crescent roll dough
– 1 cup diced mango
– 1/2 cup passion fruit pulp
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1 egg
– 1 tablespoon water
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the diced mango, passion fruit pulp, granulated sugar, and cornstarch, stirring until the fruit is evenly coated.
3. Unroll the crescent roll dough on a clean surface and separate it into triangles along the perforated lines.
4. Spoon about 2 tablespoons of the mango and passion fruit mixture onto the wide end of each dough triangle.
5. Gently roll each triangle from the wide end to the pointed tip, enclosing the filling completely.
6. In a small bowl, whisk together the egg and water to create an egg wash.
7. Brush the top of each rolled pastry lightly with the egg wash using a pastry brush.
8. Place the pastries on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake in the preheated oven for 12-15 minutes, or until the pastries are golden brown and flaky.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Flaky and fragrant, these pastries offer a delightful crunch with every bite, giving way to a juicy, tropical center that’s both tangy and sweet. I love serving them warm with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra indulgent treat—perfect for sharing with friends over coffee!
Pumpkin Spice Crescent Roll Bites
Unbelievably easy and perfect for fall mornings, these pumpkin spice crescent roll bites have become my go-to treat when I want something warm and comforting without spending hours in the kitchen—they remind me of cozy weekends with my family, where the smell of pumpkin and cinnamon fills the whole house.
Ingredients
– 1 can refrigerated crescent roll dough
– 1/2 cup canned pumpkin puree
– 1/4 cup granulated sugar
– 1 teaspoon pumpkin pie spice
– 2 tablespoons unsalted butter, melted
– 1/4 cup powdered sugar
– 1 tablespoon milk
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Unroll the crescent roll dough and separate it into 8 triangles along the perforated lines.
3. In a small bowl, mix together the pumpkin puree, granulated sugar, and pumpkin pie spice until well combined.
4. Spread about 1 tablespoon of the pumpkin mixture evenly onto each dough triangle, leaving a small border around the edges to prevent leaking.
5. Roll up each triangle from the wider end to the pointed tip, gently pressing to seal the edges.
6. Place the rolled bites seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
7. Brush the tops of the bites with the melted butter using a pastry brush for a golden finish.
8. Bake in the preheated oven for 12-15 minutes, or until the bites are puffed and golden brown.
9. While the bites are baking, whisk together the powdered sugar and milk in a bowl until smooth to make a simple glaze.
10. Remove the bites from the oven and let them cool on the baking sheet for 5 minutes to set.
11. Drizzle the glaze over the warm bites just before serving for added sweetness.
Perfectly soft with a hint of spice, these bites have a tender, flaky texture that pairs wonderfully with the creamy pumpkin filling. I love serving them warm with a dollop of whipped cream or alongside a hot coffee for a delightful autumn breakfast or snack.
Conclusion
Joyful mornings await with these 30 easy crescent roll breakfast ideas! From sweet pastries to savory bakes, there’s something for everyone to love. We hope you try these recipes and share your favorites in the comments below. Don’t forget to pin this article on Pinterest to save for your next cozy breakfast gathering!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
