Description
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!
Ingredients
- 2 (8 ounce) cans Pillsbury Original Crescent Rolls
- 1/2 cup unsalted butter, completely softened
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- 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.