Ingredients
• 1 (8 oz) tube refrigerated crescent dough (8 triangles)
• 3 tbsp unsalted butter, melted
• ¼ cup brown sugar (or coconut sugar/erythritol blend)
• 1½ tsp ground cinnamon
• 2 large eggs
• ½ cup milk (or unsweetened almond milk)
• 1 tsp vanilla extract
• Pinch of salt
• Oil or butter for cooking
Cream Cheese Glaze:
• 2 oz cream cheese, softened
• 1 tbsp butter, softened
• ¾ cup powdered sugar (or powdered erythritol)
• 1–2 tsp milk
• ½ tsp vanilla extract
Instructions
- Unroll crescent dough without separating triangles—press seams to form a rectangle. Cut into 8 strips (~1″ wide).
- Brush each strip with melted butter. Mix brown sugar and cinnamon; sprinkle evenly over strips.
- Roll each strip up from short end to form a spiral “cinnamon roll.” Pinch seam to seal.
- Whisk eggs, milk, vanilla, and salt in a shallow dish. Dip each roll-up into batter, coating well (don’t soak—10 sec max).
- Heat 1 tbsp butter or oil in a skillet over medium. Cook roll-ups 2–3 mins per side until deep golden and crisp.
- Glaze: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and 1 tsp milk; whisk until pourable. Drizzle over warm roll-ups.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 12 mins, Total Time: 27 mins, Servings: 8
Calories: 190, Net Carbs: 20g, Fats: 11g, Protein: 4g
✅ Keto version: Use keto-friendly dough (fathead) + erythritol blend — net carbs drop to ~3g each.