Cinnamon Sugar Crescent Roll Loaf

Buttery, cinnamon-sugar layers rolled into a golden loaf with soft, flaky swirls in every slice. This Cinnamon Sugar Crescent Loaf bakes up easy, cozy, and tastes like a shortcut cinnamon roll!

Cinnamon Roll Goodness in a Loaf

Buttery cinnamon sugar between layers of soft, flaky crescent roll dough make this Cinnamon Sugar Crescent Dough as scrumptious as it is easy to make. With just four ingredients and super simple instructions, it’s a breakfast treat that’s sure to become a favorite!

Tender and Flaky

This crescent loaf reminds me so much of my favorite Easy Cinnamon Sugar Cruffins. Flaky, buttery, and covered with delicious cinnamon sugar (with sugar and cinnamon throughout!). And best yet, this recipe feels a shortcut to some of my favorite indulgences. Think Homemade Classic Cinnamon Rolls or my Cinnamon Roll Bread without all the rising time.

It’s so delicious warm, right out of the oven. But leftover slices are also amazing toasted at 350°F for about 5 minutes, then spread with warm butter.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Pillsbury Original Crescent Rolls: create the soft, flaky layers and make the loaf super easy and quick to prepare. You could use puff pastry for a crispier texture or homemade sweet dough for a more bakery-style loaf.
• Unsalted butter (completely softened): adds richness and helps create that gooey cinnamon-sugar swirl throughout the loaf. Salted butter works too—just expect a slightly saltier flavor.
• Granulated sugar: sweetens the filling and helps create that classic cinnamon-roll flavor and slight caramelization. Light brown sugar would make it even more rich and caramel-like.
• Ground cinnamon: brings the warm, cozy spice flavor that makes the loaf taste nostalgic and comforting. Pumpkin pie spice or apple pie spice would be fun for a seasonal twist.

Supplies:

• 9×5-inch standard loaf pan
• Mixing bowls

How to Make Cinnamon Sugar Crescent Roll Loaf

• Preheat oven to 350°F. Spray a 9×5-inch standard loaf pan with nonstick cooking spray and line with parchment paper.
• In a small bowl, stir together the sugar and cinnamon. Reserve 1 teaspoon of the mixture.
• Add the remaining cinnamon sugar to the softened butter in a medium mixing bowl and mix until combined. Reserve 1 tablespoon of the butter mixture for the top.

• Unroll each can of crescent dough, keeping the seams together to form rectangles.
• Divide the butter mixture evenly between both rectangles and spread it out evenly.
• Roll each rectangle back up tightly into logs.

• Place them side-by-side, seam-side down, in the prepared loaf pan.
• Spread the reserved butter mixture over the top.
• Bake for 40–45 minutes, tenting with foil halfway through if the top starts to brown too quickly.
• Remove from the oven and immediately sprinkle with the reserved teaspoon of cinnamon sugar.

• Let cool in the pan for 10 minutes, then lift out using the parchment.

• Slice and serve warm.

Storage

Store wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 5 days. Reheat slices at 300°F for about 5 minutes until heated through and crisp again on top. Or reheating in the microwave for about 10–15 seconds to bring back the soft, buttery texture.

To freeze, allow the loaf to cool completely. Then wrap in plastic wrap and place in a freezer-safe resealable plastic bag or container to protect it from freezer burn. It will keep best in the freezer for up to 2 months. Thaw overnight in the refrigerator or at room temperature, then reheat in the oven at 300°F until warmed through for the best texture.

If you make my Cinnamon Sugar Crescent Roll Loaf, be sure to snap a picture and share it with me  @thebakermama on Instagram so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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