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These cinnamon rolls are so delicious they are sinful. And you can prep them the night before and bake them the next morning.

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  • 1 can Crescent rounds
  • 2 Tbs. soft margarine
  • 1/3 C. brown sugar
  • cinnamon/sugar mixture to taste
  • 1/2 C. coarsely chopped pecans (optional)
  • 1/2 C. raisins (optional)
  • 1/2 C. powdered sugar
  • 2 Tbs. water (or milk)

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Spread the crescent rounds on wax paper on the counter. Spread the soft margarine evenly over the dough. Sprinkle brown sugar over the margarine. Top with cinnamon and sugar. Add pecans and raisins. Roll the dough up and gently separate into eight pieces. Place in an 8-inch round pie pan that has been sprayed with Pam. There will probably be brown sugar, etc. on the wax paper. Pick the wax paper up by the edges and pour the excess on top of the cinnamon rolls. Bake according to crescent rounds directions.While they are baking, make the icing. Mix the powdered sugar and water (or milk). Best results are achieved when the icing is a pudding consistency. When the cinnamon rolls come out of the oven, allow them to cool slightly and then pour the icing over them. 

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