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Well, it's not homemade dough, which is my norm. But since I've made this while doing what felt like a hundred other things in one hour, I'm pleased with the result and happy to report that it was delicious. Shortcuts are not always so bad. Get the refrigerated crescent roll dough you like best; you'll need two standard cans.



Ingredients: 2 cans crescent roll dough, 1 cup brown sugar, 2 tsp. ground cinnamon + extra, 1/2 cup chopped pecans and/or walnuts + extra, 1 cup powdered sugar, 1 tsp. vanilla extract, and 2-3 tbsp. of milk.

Serves 4-6.

1. Preheat the oven to 375* F and line a baking sheet with parchment paper.

2. Roll out one can of crescent roll dough, keeping it rectangular. (Sprinkle lightly with flour, then roll, mainly to reattach the perforated slits at the triangles.) 3. Sprinkle the brown sugar over the rectangle to the edges evenly. Follow with the cinnamon and nuts. 4. Roll the rectangle vertically into a long tube, twist it into a spiral shape, and place it on the prepared baking sheet. Roll out the other crescent roll rectangle. Slice into long strips and wrap the swirl with the strips, overlapping as necessary to create a larger circle.

5. Bake for 25-35 minutes until golden and cooked through. (Lay foil over the top to stall the browning towards the end.)

6. Make the icing by stirring together the powdered sugar, vanilla, and milk until it's a thick but pourable consistency.

7. Remove the giant roll and let cool for 5 minutes. Spread with the icing, then top with a sprinkle of cinnamon and more nuts.

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