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5 from 2 votes

5-Ingredient Snickerdoodle Sweet Rolls

These 5-Ingredient Snickerdoodle Sweet Rolls easy to make and out-of-this-world-good! They're ooey and gooey and ready in about 30 minutes making them perfect for holiday brunch!
Prep Time5 mins
Cook Time27 mins
Total Time32 mins
Course: Breakfast
Servings: 7



  • 16 Pillsbury Ready to Bake!® Sugar Cookies from 1 package, not 16 packages
  • 1 - 8 oz. package Pillsbury Crescent Dough Sheet
  • 2 tbsp granulated sugar
  • 1/4 tsp cinnamon


  • 1 cup confectioners' sugar
  • 1/2 tbsp water p.s. we're not counting this as an ingredient!



  • Preheat oven to 350 degrees F.
  • Grease a 9 inch pie plate or 9 inch cake pan with cooking spray.
  • Place sugar cookies on a clean surface, I used a large baking sheet. Use a rolling pin to roll out the cookie dough, use a spatula to scrape off the pan and set the cookie dough to the edge of the pan.
  • Roll out crescent sheet and run the rolling pin over it a couple time to smooth it out.
  • Use your fingers to gently spread and press the cookie dough into the crescent sheet in and even layer, leaving about an inch on all sides.
  • Start with one of the short ends and roll the sheet of dough up, pressing to seal the edge and the ends together.
  • Use a large sharp knife to saw back and forth over the dough to cut 7 equally sized rolls, about 1 inch thick each.
  • Arrange rolls in prepared baking dish, one in the middle and the rest around the edges, they don't need to touch.
  • Combine 2 tbsp sugar and 1/4 tsp of sugar in a small bowl and sprinkle the rolls with it.
  • Bake for 25-27 minutes.
  • Once rolls are done, remove them from the oven and place the baking dish on a cooling rack or trivet.
  • Prepare icing by whisking together confectioners' sugar, cinnamon, and water until smooth. Pour over warm rolls and serve.