Oh, the humble crescent roll—your secret weapon for whipping up a spectacular breakfast without the fuss! Whether you’re craving sweet pastries or savory morning bites, these 18 easy recipes transform that trusty tube of dough into something truly magical. Get ready to impress your family and simplify your mornings with these delicious, crowd-pleasing ideas. Let’s dive in and make breakfast the best part of your day!
Cheesy Sausage Crescent Roll Breakfast Bake
Kicking off the holiday morning with something warm and comforting is my favorite tradition, and this Cheesy Sausage Crescent Roll Breakfast Bake has become a staple in our house—it’s the kind of dish that makes everyone linger at the table a little longer. I love how it comes together with minimal fuss, letting me enjoy the morning chaos instead of stressing over the stove.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the base:
– 1 lb breakfast sausage
– 1 (8 oz) can refrigerated crescent roll dough
For the egg mixture:
– 6 large eggs
– 1/4 cup milk
– 1/2 tsp salt
– 1/4 tsp black pepper
For the topping:
– 1 cup shredded cheddar cheese
– 1/4 cup chopped green onions
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish lightly with cooking spray.
2. In a large skillet over medium-high heat, cook 1 lb breakfast sausage, breaking it into small crumbles with a spatula, until it is no longer pink and reaches an internal temperature of 160°F, about 8-10 minutes.
3. Drain any excess grease from the sausage and spread it evenly in the bottom of the prepared baking dish.
4. Unroll 1 (8 oz) can refrigerated crescent roll dough and press it over the sausage layer to form a crust, sealing any seams by pinching them together—this prevents the egg mixture from leaking through.
5. In a medium bowl, whisk together 6 large eggs, 1/4 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined and slightly frothy.
6. Pour the egg mixture evenly over the crescent roll layer in the baking dish.
7. Sprinkle 1 cup shredded cheddar cheese and 1/4 cup chopped green onions on top of the egg mixture.
8. Bake in the preheated oven at 375°F for 25-30 minutes, or until the center is set and the top is golden brown—a toothpick inserted should come out clean.
9. Remove from the oven and let it cool for 5 minutes before slicing to allow the layers to set properly.
10. Serve warm directly from the baking dish.
Buttery and flaky from the crescent rolls, this bake offers a savory punch with the sausage and a gooey, melty cheese pull in every bite. I often pair it with a side of fresh fruit or a drizzle of hot sauce for an extra kick, making it perfect for lazy weekend brunches or festive gatherings where you want something hearty without the hassle.
Ham and Cheese Crescent Roll Breakfast Braid
Holiday mornings are my favorite, especially when I can whip up something impressive without spending hours in the kitchen. This ham and cheese crescent roll breakfast braid is my go-to for Christmas Eve brunch—it’s the kind of cozy, cheesy dish that makes everyone gather around the table while the tree lights twinkle.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- For the filling:
- 1 (8-ounce) can refrigerated crescent roll dough
- 8 ounces cooked ham, diced into ½-inch pieces
- 1 cup shredded cheddar cheese
- 4 large eggs
- ¼ cup whole milk
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- For the topping:
- 1 tablespoon melted unsalted butter
- 1 teaspoon everything bagel seasoning
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Unroll the crescent roll dough on the prepared sheet, pressing the seams together to form a single rectangle.
- In a medium bowl, whisk together the eggs, milk, garlic powder, and black pepper until fully combined.
- Pour the egg mixture into a skillet over medium heat and scramble for 3–4 minutes, stirring constantly, until just set but still slightly moist.
- Spoon the scrambled eggs lengthwise down the center third of the dough rectangle, leaving a 1-inch border at the top and bottom.
- Top the eggs evenly with the diced ham and shredded cheddar cheese.
- Using kitchen shears or a sharp knife, cut 1-inch-wide strips diagonally along both long sides of the dough, stopping about ½ inch from the filling.
- Fold the top and bottom dough flaps over the filling, then alternately crisscross the side strips over the center, tucking the ends underneath as you go to form a braid.
- Brush the top of the braid evenly with the melted butter and sprinkle with the everything bagel seasoning.
- Bake in the preheated oven for 18–20 minutes, or until the dough is golden brown and puffed.
- Remove from the oven and let it cool on the baking sheet for 5 minutes before slicing.
Let this braid rest briefly before slicing—it helps the layers set for cleaner cuts. The result is a flaky, buttery crust with a savory, melty center that’s perfect for dipping in hot sauce or serving with a side of fresh fruit. I love how the everything seasoning adds a crunchy, aromatic finish that makes it feel extra special for a holiday morning.
Blueberry Cream Cheese Crescent Roll Danish
Sometimes, the best recipes are the ones that feel like a cozy hug—like this Blueberry Cream Cheese Crescent Roll Danish that I’ve been making for holiday mornings since my college days. It’s the perfect blend of flaky, creamy, and fruity, and honestly, it’s so simple that even my most kitchen-averse friends can pull it off without a fuss.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the filling:
– 1 (8 oz) package cream cheese, softened to room temperature
– 1/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries (I prefer frozen for less mess)
For the assembly:
– 1 (8 oz) tube refrigerated crescent roll dough
– 1 large egg, beaten (for egg wash)
For the glaze:
– 1/2 cup powdered sugar
– 1-2 tablespoons milk
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze.
2. In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract using a hand mixer on medium speed until smooth and creamy, about 2 minutes.
3. Unroll the crescent roll dough on the prepared baking sheet, separating it into 8 triangles along the perforations.
4. Spoon about 1 tablespoon of the cream cheese mixture onto the wider end of each triangle, then top with 5-6 blueberries, spreading them evenly over the cream cheese.
5. Tip: Avoid overfilling to prevent leaks during baking—trust me, I learned this the messy way once!
6. Gently roll each triangle from the wider end to the point, tucking the ends slightly to seal in the filling.
7. Brush the tops of each rolled Danish with the beaten egg using a pastry brush; this gives them a beautiful golden-brown finish.
8. Bake in the preheated oven for 12-15 minutes, or until the pastries are puffed and golden brown—check at 12 minutes to avoid over-baking, as ovens can vary.
9. Tip: Let the Danishes cool on the baking sheet for 5 minutes before glazing to prevent it from melting off too quickly.
10. While they cool, whisk together the powdered sugar and 1 tablespoon of milk in a small bowl until smooth; add more milk if needed for a drizzle-able consistency.
11. Drizzle the glaze over the warm Danishes using a spoon or a piping bag for more control.
12. Tip: Serve immediately for the best texture, but they can be stored in an airtight container for up to 2 days—just reheat briefly in the oven to revive the flakiness.
Perfectly flaky and bursting with sweet-tart blueberries, these Danishes have a creamy center that melts in your mouth. I love pairing them with a hot cup of coffee for a lazy weekend brunch, or even crumbling one over vanilla ice cream for an indulgent dessert twist—it’s a versatile treat that always brings smiles to the table.
Spinach and Feta Crescent Roll Breakfast Cups
Kicking off holiday mornings with something special has become my tradition, and these Spinach and Feta Crescent Roll Breakfast Cups are my latest obsession—they’re like little savory presents that come together in minutes, perfect for when I’m juggling family visits and last-minute wrapping. I love how the flaky crescent dough cradles a creamy, tangy filling, making them a hit whether I’m serving a crowd or just treating myself to a cozy breakfast in my pajamas.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the cups:
– 1 (8-ounce) tube refrigerated crescent roll dough
– Cooking spray
For the filling:
– 1 cup fresh spinach, chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup whole milk
– 2 large eggs
– 1/4 teaspoon garlic powder
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 375°F and lightly spray 8 cups of a standard muffin tin with cooking spray.
2. Unroll the crescent roll dough and separate it into 8 triangles along the perforated lines.
3. Press each triangle into a prepared muffin cup, forming a crust that covers the bottom and sides evenly—I find using my fingers to gently mold it works best to avoid tearing.
4. In a medium bowl, whisk together the eggs, milk, garlic powder, and black pepper until fully combined.
5. Stir in the chopped spinach, feta cheese, and Parmesan cheese until the mixture is evenly distributed.
6. Spoon the filling into each dough-lined cup, dividing it equally among all 8.
7. Bake in the preheated oven for 12–15 minutes, or until the edges are golden brown and the filling is set—a tip: check by inserting a toothpick; it should come out clean.
8. Remove from the oven and let cool in the tin for 5 minutes to firm up, which makes them easier to handle without falling apart.
9. Gently lift the cups out of the tin using a butter knife or spoon, and serve warm.
You’ll adore the contrast of the buttery, crisp crust against the soft, savory filling that’s packed with cheesy goodness. Try drizzling them with a bit of hot sauce or pairing with fresh fruit for a brunch spread that feels effortlessly festive.
Bacon Egg and Cheese Crescent Roll Breakfast Ring
Holiday mornings at our house are always a bit chaotic, but I’ve found that a show-stopping breakfast like this Bacon Egg and Cheese Crescent Roll Breakfast Ring brings everyone to the table with smiles. It’s become our Christmas Eve tradition—easy enough for sleepy eyes to assemble, yet impressive enough to feel festive. I love how the flaky crescent dough wraps around a savory filling, making it a hands-on recipe my kids adore helping with.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the filling:
– 8 large eggs
– 1/4 cup whole milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8 slices bacon, cooked until crisp and crumbled (about 1 cup)
– 1 cup shredded cheddar cheese
For the assembly:
– 2 cans (8 oz each) refrigerated crescent roll dough (8 rolls per can)
– 1 large egg, beaten (for egg wash)
Instructions
1. Preheat your oven to 375°F and line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together the 8 large eggs, 1/4 cup whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully combined.
3. Heat a non-stick skillet over medium heat and pour in the egg mixture.
4. Cook the eggs for 3-4 minutes, gently stirring with a spatula until they form soft, moist curds—avoid overcooking, as they’ll bake further.
5. Remove the skillet from heat and fold in the 1 cup crumbled bacon and 1 cup shredded cheddar cheese until evenly distributed.
6. Unroll both cans of crescent dough and separate the 16 triangles.
7. Arrange the triangles on the prepared baking sheet in a circle, with the wide ends overlapping in the center and points facing outward, like a sun.
8. Spoon the egg mixture evenly over the wide ends of the dough in the center, leaving a 1-inch border.
9. Fold the pointed ends of each triangle over the filling, tucking them under the center to form a ring shape.
10. Brush the top of the dough evenly with the beaten egg wash using a pastry brush for a golden finish.
11. Bake at 375°F for 20-25 minutes, or until the crescent dough is puffed and deep golden brown.
12. Let the ring cool on the baking sheet for 5 minutes before slicing.
This ring emerges from the oven with a beautifully golden, flaky crust that gives way to a creamy, cheesy interior studded with smoky bacon. The eggs stay tender, and the melted cheddar binds everything into a satisfying bite. Try serving it warm with a side of fresh fruit or drizzling it with hot sauce for an extra kick—it’s perfect for slicing into wedges and sharing straight from the pan.
Cinnamon Sugar Crescent Roll Breakfast Twist
Unbelievably, the scent of cinnamon and sugar baking in the oven is one of my favorite holiday morning traditions—it instantly makes the house feel warm and festive, even when I’m still in my pajamas. This Cinnamon Sugar Crescent Roll Breakfast Twist is my go-to when I want something impressive but easy, perfect for Christmas Eve brunch or a cozy weekend treat. I love how the flaky layers puff up into a beautiful, swirled centerpiece that’s always a hit with family and friends.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the twist:
– 2 cans (8 oz each) refrigerated crescent roll dough
– 1/2 cup granulated sugar
– 2 tbsp ground cinnamon
– 4 tbsp unsalted butter, melted
For the glaze:
– 1 cup powdered sugar
– 2 tbsp milk
– 1/2 tsp vanilla extract
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll both cans of crescent roll dough on a lightly floured surface, pressing the perforations together to form two large rectangles.
3. In a small bowl, mix the granulated sugar and cinnamon until well combined.
4. Brush each dough rectangle evenly with the melted butter using a pastry brush, making sure to cover the edges.
5. Sprinkle the cinnamon-sugar mixture generously over the buttered dough, leaving a 1/2-inch border around the edges.
6. Starting from one long side, tightly roll up each rectangle into a log, pinching the seam to seal it.
7. Place the two logs side by side on the prepared baking sheet and twist them together gently, forming a braided shape.
8. Bake in the preheated oven for 18–20 minutes, or until the twist is golden brown and puffed up.
9. While the twist bakes, whisk together the powdered sugar, milk, and vanilla extract in a medium bowl until smooth to make the glaze.
10. Remove the twist from the oven and let it cool on the baking sheet for 5 minutes before transferring to a wire rack.
11. Drizzle the glaze evenly over the warm twist using a spoon or piping bag.
12. Slice the twist into 8 pieces with a serrated knife for clean cuts.
Vividly golden and fragrant, this twist boasts a delightful contrast of crispy, buttery layers and a soft, cinnamon-spiced interior. The vanilla glaze adds a sweet finish that melts into every bite—serve it warm with a cup of coffee or alongside fresh fruit for a festive breakfast spread.
Apple Pie Crescent Roll Breakfast Bites
Baking these Apple Pie Crescent Roll Breakfast Bites always reminds me of cozy weekend mornings when I want something special without spending hours in the kitchen—they’re my go-to when I’m craving that classic apple pie flavor but need a quick, handheld treat. I love how the crescent dough makes everything so simple, and the smell of cinnamon and apples filling the house is pure happiness.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– For the filling:
– 2 medium apples, peeled and finely diced (about 2 cups)
– 1/4 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1 tablespoon unsalted butter
– For assembly:
– 1 (8-ounce) can refrigerated crescent roll dough
– 1 tablespoon milk
– 1 tablespoon coarse sugar (optional)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium saucepan over medium heat, melt 1 tablespoon of unsalted butter.
3. Add the diced apples, 1/4 cup granulated sugar, and 1 teaspoon ground cinnamon to the saucepan.
4. Cook the mixture, stirring frequently, for 5–7 minutes until the apples soften and the sugar dissolves into a syrupy sauce. Tip: Don’t overcook—the apples should be tender but still hold their shape to avoid mushiness.
5. Remove the saucepan from the heat and let the apple filling cool slightly for 5 minutes.
6. Unroll the crescent roll dough and separate it into 8 triangles along the perforations.
7. Spoon about 1 tablespoon of the apple filling onto the wider end of each dough triangle.
8. Roll each triangle from the wide end to the point, gently pressing the edges to seal. Tip: If the dough feels sticky, lightly flour your hands to make rolling easier.
9. Place the rolled bites seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
10. Brush the tops of each bite lightly with 1 tablespoon of milk using a pastry brush.
11. Sprinkle 1 tablespoon of coarse sugar evenly over the bites if desired for a crunchy finish.
12. Bake in the preheated oven for 12–15 minutes, or until the crescent rolls are golden brown and puffed. Tip: Rotate the baking sheet halfway through baking for even browning.
13. Let the bites cool on the baking sheet for 5 minutes before serving.
Just out of the oven, these bites are wonderfully flaky with a gooey, cinnamon-spiced apple center that’s not too sweet—perfect for dipping in vanilla yogurt or drizzling with caramel sauce for an extra indulgent twist. I love how they stay crisp on the outside while staying soft inside, making them ideal for brunch gatherings or a quick breakfast on the go.
Vegetable and Egg Crescent Roll Breakfast Casserole
Remember those hectic holiday mornings when you’re scrambling to feed a crowd? I’ve been there—trying to whip up something special while half-awake, often resorting to the same old pancakes. That’s why I fell in love with this make-ahead casserole: it’s my secret weapon for a stress-free, festive breakfast that feels indulgent but comes together with minimal fuss.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the base:
– 1 (8-ounce) can refrigerated crescent roll dough
– 1 tablespoon unsalted butter, melted
For the vegetable and egg filling:
– 1 cup diced bell peppers (any color)
– 1/2 cup diced onion
– 1 cup fresh spinach, roughly chopped
– 6 large eggs
– 1/2 cup whole milk
– 1 cup shredded cheddar cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with the melted unsalted butter, using a pastry brush to coat it evenly—this prevents sticking and adds a hint of richness.
2. Unroll the refrigerated crescent roll dough and press it into the bottom of the prepared baking dish, sealing any perforations to form a solid crust.
3. In a medium skillet over medium heat, sauté the diced bell peppers and diced onion for 5–7 minutes until softened, then stir in the fresh spinach until just wilted, about 1 minute; spread this mixture evenly over the dough.
4. In a large bowl, whisk together the large eggs, whole milk, salt, and black pepper until fully combined and slightly frothy.
5. Pour the egg mixture over the vegetables in the baking dish, ensuring it seeps into all the crevices.
6. Sprinkle the shredded cheddar cheese evenly over the top.
7. Bake at 375°F for 30–35 minutes, until the center is set and the edges are golden brown—a toothpick inserted should come out clean.
8. Let the casserole cool for 5–10 minutes before slicing to allow the layers to firm up.
Let this casserole be your morning savior: it emerges from the oven puffy and golden, with flaky crescent roll layers that soak up the creamy egg and melted cheese. I love serving it with a dash of hot sauce or a side of fresh fruit for a bright contrast—it’s become a holiday tradition in my home, always earning rave reviews for its cozy, comforting flavor.
Chocolate Hazelnut Crescent Roll Breakfast Rolls
Unexpectedly, I found myself craving something sweet and indulgent for breakfast this morning, a treat that felt festive yet simple enough for a cozy morning. It reminded me of those lazy weekend baking sessions with my niece, where we’d always end up with something warm and chocolatey. So, I whipped up these delightful rolls, perfect for sharing over coffee and stories.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– For the rolls:
– 1 (8-ounce) can refrigerated crescent roll dough
– 1/2 cup chocolate hazelnut spread
– For the glaze:
– 1/2 cup powdered sugar
– 2 tablespoons milk
– 1/2 teaspoon vanilla extract
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent roll dough on a clean surface and separate it into 8 triangles.
3. Spread 1 tablespoon of chocolate hazelnut spread evenly over each triangle, leaving a small border at the edges to prevent oozing—this tip helps keep them neat!
4. Roll up each triangle tightly from the wide end to the point, then gently curve the ends inward to form a crescent shape.
5. Place the rolls on the prepared baking sheet, spacing them about 2 inches apart to allow for even baking.
6. Bake in the preheated oven for 12-15 minutes, or until the rolls are golden brown and puffed up; I always check at 12 minutes to avoid over-browning.
7. While the rolls bake, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth for the glaze.
8. Remove the rolls from the oven and let them cool on the baking sheet for 5 minutes—this resting time makes them easier to handle without falling apart.
9. Drizzle the glaze over the warm rolls using a spoon or piping bag for a decorative touch.
10. Serve immediately while still warm for the best texture and flavor.
Soft and flaky on the outside with a gooey chocolate hazelnut center, these rolls offer a delightful contrast that melts in your mouth. Serve them with a dollop of whipped cream or alongside fresh berries for a burst of freshness that balances the richness perfectly.
Pumpkin Spice Crescent Roll Breakfast Pastries
Holiday mornings at our house always call for something special, and these pumpkin spice crescent roll breakfast pastries have become our go-to treat—they’re like a cozy hug in pastry form, and I love how they fill the kitchen with that warm, spiced aroma. I started making them a few years ago when I had leftover pumpkin purée and a tube of crescent dough, and now they’re a tradition we can’t skip, especially on lazy weekends when we want a little indulgence without too much fuss.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the filling:
– 1/2 cup canned pumpkin purée
– 1/4 cup granulated sugar
– 1 teaspoon pumpkin pie spice
– 1/4 teaspoon ground cinnamon
For assembly:
– 1 (8-ounce) tube refrigerated crescent roll dough
– 1 tablespoon unsalted butter, melted
For the glaze:
– 1/2 cup powdered sugar
– 1 tablespoon milk
– 1/4 teaspoon vanilla extract
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the pumpkin purée, granulated sugar, pumpkin pie spice, and ground cinnamon until smooth.
3. Unroll the crescent roll dough on a clean surface, separating it into 8 triangles along the perforations.
4. Spoon about 1 tablespoon of the pumpkin filling onto the wide end of each dough triangle, spreading it lightly toward the tip.
5. Tip: Roll the dough tightly from the wide end to the point to prevent the filling from leaking out during baking.
6. Place the rolled pastries seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
7. Brush the tops of the pastries evenly with the melted butter using a pastry brush.
8. Bake in the preheated oven for 10–12 minutes, or until the pastries are golden brown and puffed.
9. Tip: Check at 10 minutes—if they’re lightly browned, they’re ready; overbaking can make them dry.
10. While the pastries bake, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until a smooth glaze forms.
11. Remove the pastries from the oven and let them cool on the baking sheet for 5 minutes.
12. Drizzle the glaze over the warm pastries using a spoon or a piping bag for even coverage.
13. Tip: For a thicker glaze, add more powdered sugar a teaspoon at a time until it reaches your desired consistency.
14. Serve the pastries warm or at room temperature.
Very flaky and tender, these pastries have a delightful contrast between the crisp crescent layers and the soft, spiced pumpkin filling—the glaze adds just the right touch of sweetness without overwhelming. I love pairing them with a hot cup of coffee for a leisurely breakfast, or you could crumble them over yogurt for a fun twist; they’re so versatile and always disappear fast!
Turkey and Avocado Crescent Roll Breakfast Wrap
Nothing says “holiday morning” to me like a warm, savory breakfast that feels special but doesn’t keep me in the kitchen all day. This Turkey and Avocado Crescent Roll Breakfast Wrap is my go-to solution for a festive yet fuss-free start, born from one too many Christmas mornings spent scrambling eggs while guests arrived. It’s the perfect blend of comforting, flaky pastry and fresh, zesty filling that somehow makes everyone feel taken care of.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- For the wrap base: 1 can (8 oz) refrigerated crescent roll dough
- For the filling: 8 oz cooked turkey breast, shredded; 1 large avocado, sliced; 4 large eggs; 1/2 cup shredded cheddar cheese; 1 tbsp olive oil
- For the sauce: 1/4 cup sour cream; 1 tbsp lime juice; 1/4 tsp garlic powder; 1/4 tsp salt
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Unroll the crescent roll dough and separate it into 4 rectangles, pressing the perforations to seal them.
- Place the dough rectangles on the prepared baking sheet, spacing them 2 inches apart.
- In a small bowl, whisk together the sour cream, lime juice, garlic powder, and salt until smooth to make the sauce.
- Spread 1 tablespoon of the sauce evenly over each dough rectangle, leaving a 1/2-inch border around the edges.
- Divide the shredded turkey evenly among the rectangles, placing it in the center of each.
- Top the turkey on each rectangle with 1/4 of the sliced avocado and 2 tablespoons of shredded cheddar cheese.
- In a non-stick skillet over medium heat, heat the olive oil for 30 seconds until it shimmers.
- Crack the eggs into the skillet and cook for 3-4 minutes until the whites are fully set but the yolks are still slightly runny, seasoning them lightly with a pinch of salt.
- Place one cooked egg on top of the cheese on each dough rectangle.
- Fold the two longer sides of each dough rectangle over the filling, then roll it up from one short end to enclose it completely, pressing the seam to seal.
- Bake the wraps in the preheated oven for 12-15 minutes until the dough is golden brown and puffed.
- Remove the wraps from the oven and let them cool on the baking sheet for 5 minutes before serving.
Delightfully, each bite offers a contrast of textures: the flaky, buttery crescent roll gives way to creamy avocado and tender turkey, all brought together by that tangy lime sauce. The runny egg yolk seeps into the layers, adding a rich, silky element that makes this feel indulgent. For a festive twist, I sometimes serve these sliced on a platter with extra sauce for dipping, or pair them with a simple fruit salad to balance the savory flavors—it’s a breakfast that always disappears faster than the wrapping paper!
Peanut Butter Banana Crescent Roll Breakfast Roll-Ups
Unbelievably, I used to think crescent rolls were just for appetizers until a lazy Sunday morning when my bananas were too ripe and my peanut butter jar was nearly empty—this happy accident became our family’s favorite grab-and-go breakfast. It’s the perfect solution for busy mornings when you want something warm, sweet, and satisfying without a fuss.
Serving: 8 roll-ups | Prep Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
For the filling:
– 2 medium ripe bananas
– 1/2 cup creamy peanut butter
– 2 tablespoons honey
For assembling:
– 1 (8-ounce) can refrigerated crescent roll dough (8 rolls)
– 1 tablespoon unsalted butter, melted
– 1 tablespoon granulated sugar mixed with 1/2 teaspoon ground cinnamon
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, mash the bananas with a fork until mostly smooth, leaving a few small chunks for texture.
3. Stir the peanut butter and honey into the mashed bananas until fully combined—this prevents the filling from separating during baking.
4. Unroll the crescent dough and separate it into 8 triangles on a clean surface.
5. Spoon about 1 1/2 tablespoons of the banana-peanut butter mixture onto the wider end of each dough triangle.
6. Gently roll each triangle from the wide end to the point, tucking in the sides as you go to keep the filling enclosed.
7. Place the roll-ups seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
8. Brush the tops lightly with melted butter using a pastry brush for even coverage and golden browning.
9. Sprinkle the cinnamon-sugar mixture evenly over each roll-up.
10. Bake for 10–12 minutes, or until the dough is puffed and deep golden brown—check at 10 minutes to avoid over-browning.
11. Let the roll-ups cool on the baking sheet for 5 minutes before serving; this allows the filling to set slightly so it doesn’t ooze out.
Vibrantly golden and warm, these roll-ups offer a delightful contrast: the flaky, buttery crescent crust gives way to a gooey, sweet banana-peanut butter center that’s reminiscent of a cozy dessert. For a fun twist, drizzle them with extra honey or serve with a side of Greek yogurt for dipping—they’re irresistible straight from the oven.
Southwest Crescent Roll Breakfast Burritos
Zipping through the holiday season with family in town, I needed a breakfast that could feed a crowd without keeping me tied to the stove all morning—enter these Southwest Crescent Roll Breakfast Burritos, my new favorite make-ahead marvel that’s as festive as it is filling. Honestly, the first time I tried wrapping burrito fillings in crescent dough, I was skeptical it would hold together, but one bite of that flaky, golden crust hugging the spicy, cheesy interior convinced me (and my picky nephew) for good.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
For the filling:
– 1 tbsp olive oil
– 1/2 cup diced yellow onion (about 1 small onion)
– 1 red bell pepper, diced
– 8 large eggs
– 1/4 cup milk
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1/2 tsp salt
– 1 cup shredded cheddar cheese
– 1 (15 oz) can black beans, rinsed and drained
– 1/2 cup frozen corn kernels, thawed
For assembly:
– 2 (8 oz) cans refrigerated crescent roll dough (8 rolls each)
– Cooking spray
Instructions
1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
2. Heat 1 tbsp olive oil in a large skillet over medium heat for 1 minute until shimmering.
3. Add 1/2 cup diced yellow onion and 1 diced red bell pepper to the skillet; cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and lightly browned.
4. In a medium bowl, whisk together 8 large eggs, 1/4 cup milk, 1 tsp ground cumin, 1/2 tsp chili powder, and 1/2 tsp salt until fully combined.
5. Pour the egg mixture into the skillet with the cooked vegetables; reduce heat to medium-low and cook for 4–5 minutes, gently stirring with a spatula every 30 seconds, until the eggs are softly set but still slightly moist. Tip: Avoid overcooking the eggs here—they’ll finish in the oven, so pulling them off the heat while still a bit wet ensures a tender filling.
6. Remove the skillet from heat and fold in 1 cup shredded cheddar cheese, 1 can rinsed black beans, and 1/2 cup thawed corn kernels until evenly distributed.
7. Unroll 2 cans of crescent dough and separate into 16 triangles; lightly press the perforated seams together on each triangle to form 8 rectangles (2 triangles each).
8. Spoon about 1/2 cup of the filling onto the center of each dough rectangle. Tip: Don’t overfill—leaving a 1-inch border makes rolling easier and prevents leaks.
9. Fold the short sides of the dough over the filling, then roll up from the long side to enclose, pinching the seams to seal. Place seam-side down on the prepared baking sheet.
10. Lightly spray the tops of the burritos with cooking spray for a golden finish.
11. Bake at 375°F for 16–18 minutes, or until the crescent dough is puffed and deep golden brown. Tip: Rotate the baking sheet halfway through baking for even browning, especially if your oven has hot spots.
12. Let the burritos cool on the sheet for 5 minutes before serving.
Lightly crisp on the outside with a fluffy, savory interior, these burritos deliver a satisfying contrast in every bite—the cumin and chili powder give just enough warmth without overwhelming, while the melty cheddar binds it all together. For a fun twist, I’ve served them with a quick avocado crema or even dunked in salsa for extra zest, and they reheat beautifully in the toaster oven for busy mornings.
Maple Glazed Crescent Roll Breakfast Donuts
Venturing into my kitchen on a chilly December morning, I was craving something festive yet effortless—the kind of treat that feels special without requiring a pastry degree. That’s when I dreamed up these Maple Glazed Crescent Roll Breakfast Donuts, a shortcut recipe that turns refrigerated dough into pillowy, maple-kissed delights perfect for holiday mornings or lazy weekends. As someone who’s burned more than one batch of homemade donuts, I love how crescent rolls simplify the process while still delivering that cozy, homemade vibe.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
For the donuts:
– 1 (8-ounce) can refrigerated crescent roll dough
– 2 tablespoons unsalted butter, melted
– 1/4 cup granulated sugar
– 1 teaspoon ground cinnamon
For the glaze:
– 1/2 cup powdered sugar
– 2 tablespoons pure maple syrup
– 1 tablespoon milk
– 1/2 teaspoon vanilla extract
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent roll dough on a clean surface, separating it into 8 triangles along the perforations.
3. Roll each triangle into a log shape, starting from the wide end, then pinch the ends together to form a ring—this helps them hold their donut shape while baking.
4. Brush each ring lightly with the melted butter using a pastry brush, ensuring even coverage for a golden crust.
5. In a small bowl, mix the granulated sugar and cinnamon, then roll each buttered ring in the mixture until coated.
6. Place the rings on the prepared baking sheet, spacing them about 2 inches apart to allow for expansion.
7. Bake at 375°F for 10–12 minutes, or until the donuts are puffed and golden brown—check them at 10 minutes to avoid overbaking, as oven temperatures can vary.
8. While the donuts bake, whisk together the powdered sugar, maple syrup, milk, and vanilla extract in a medium bowl until smooth.
9. Remove the donuts from the oven and let them cool on the baking sheet for 5 minutes to set slightly.
10. Dip the top of each warm donut into the glaze, then return them to the baking sheet to let the glaze set for another 5 minutes.
Soft and fluffy with a hint of cinnamon, these donuts offer a tender crumb that melts in your mouth, balanced by the rich, sweet glaze. Serve them warm with a drizzle of extra maple syrup or alongside a hot coffee for a cozy breakfast that feels indulgent yet effortless.
Lemon Curd Crescent Roll Breakfast Tarts
A few weeks ago, I was rummaging through my pantry on a lazy Sunday morning and stumbled upon a can of crescent roll dough—you know, that magical stuff we all keep for emergencies. Paired with a jar of homemade lemon curd from last summer’s canning spree, I whipped up these delightful Lemon Curd Crescent Roll Breakfast Tarts, and they’ve become my go-to for impressing weekend guests without any fuss.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the tarts:
– 1 (8-ounce) can refrigerated crescent roll dough
– 1/2 cup lemon curd
For the glaze:
– 1/2 cup powdered sugar
– 1 tablespoon milk
– 1/2 teaspoon vanilla extract
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent roll dough on a lightly floured surface and separate it into 8 triangles along the perforated lines.
3. Spoon 1 tablespoon of lemon curd onto the wide end of each triangle, leaving a 1/4-inch border to prevent leaking.
4. Roll each triangle from the wide end to the pointed tip, gently pressing the edges to seal—this helps keep the filling intact during baking.
5. Place the rolled tarts on the prepared baking sheet, spacing them 2 inches apart to allow for even browning.
6. Bake at 375°F for 12–15 minutes, or until golden brown and puffed; I always check at the 12-minute mark to avoid over-browning.
7. While the tarts bake, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth for the glaze.
8. Remove the tarts from the oven and let them cool on the baking sheet for 5 minutes—this prevents the glaze from melting too quickly.
9. Drizzle the glaze over the warm tarts using a spoon or piping bag for a neat finish.
Crunchy on the outside with a gooey, tangy lemon center, these tarts are a burst of sunshine on a plate. I love serving them warm with a dusting of powdered sugar or alongside fresh berries for a pop of color—they disappear fast, so make a double batch if you’re feeding a crowd!
Savory Herb Crescent Roll Breakfast Pinwheels
Every holiday morning, my kitchen becomes a whirlwind of activity as I try to whip up something festive yet fuss-free for a crowd. These Savory Herb Crescent Roll Breakfast Pinwheels are my secret weapon—they look impressive but come together in minutes, and the aroma of baking herbs is the best way to wake up any guest. I love making a double batch because they disappear faster than you can say “coffee’s ready.”
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Filling:
– 1 (8-ounce) package refrigerated crescent roll dough
– 4 ounces cream cheese, softened to room temperature
– 1/4 cup grated Parmesan cheese
– 1 tablespoon fresh parsley, finely chopped
– 1 teaspoon dried oregano
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
For Assembly & Baking:
– 1 large egg
– 1 tablespoon water
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Unroll the crescent roll dough on a clean surface, pressing the seams together to form one large rectangle. (Tip: If the dough sticks, lightly flour your hands.)
3. In a medium bowl, combine the softened cream cheese, Parmesan cheese, parsley, oregano, garlic powder, and black pepper until smooth.
4. Spread the cream cheese mixture evenly over the entire surface of the dough rectangle, leaving a 1/2-inch border around the edges.
5. Starting from one long side, tightly roll the dough into a log, jelly-roll style.
6. Using a sharp knife, slice the log into 8 equal pieces, about 1-inch thick each. (Tip: For clean cuts, wipe the knife with a damp cloth between slices.)
7. Place the pinwheels cut-side up on the prepared baking sheet, spacing them about 2 inches apart.
8. In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash.
9. Lightly brush the top of each pinwheel with the egg wash using a pastry brush.
10. Bake in the preheated oven for 12-15 minutes, or until the pinwheels are puffed and golden brown. (Tip: Ovens vary, so check at 12 minutes—the bottoms should be lightly browned.)
11. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
You’ll love the flaky, buttery layers that give way to a creamy, herb-packed center—it’s like a warm hug in pastry form. I often serve these on a platter with a side of marinara sauce for dipping, or crumble extra Parmesan on top while they’re still warm for an extra savory kick.
Strawberry Cream Cheese Crescent Roll Breakfast Rolls
Kicking off the holiday morning with something special has become my favorite tradition, and these Strawberry Cream Cheese Crescent Roll Breakfast Rolls are the perfect festive treat. I remember the first time I tried a version at a friend’s brunch—they disappeared in minutes, and I knew I had to create my own simpler, gooier recipe that even sleepy cooks can handle on a busy December day.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the filling:
– 1 (8-ounce) package cream cheese, softened to room temperature
– 1/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 cup fresh strawberries, diced into 1/4-inch pieces
For the assembly:
– 1 (8-count) tube refrigerated crescent roll dough
– 2 tablespoons unsalted butter, melted
– 1 tablespoon coarse sugar (optional, for topping)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract using a hand mixer on medium speed until smooth, about 2 minutes—this ensures no lumps in your filling.
3. Gently fold in the diced strawberries with a spatula to avoid crushing them, which keeps the texture fresh.
4. Unroll the crescent dough on a clean surface, separating it into 8 triangles along the perforations.
5. Spoon about 2 tablespoons of the strawberry cream cheese mixture onto the wide end of each triangle, leaving a 1/2-inch border.
6. Starting from the wide end, roll each triangle tightly toward the point, tucking the edges slightly to seal in the filling as you go.
7. Place the rolls seam-side down on the prepared baking sheet, spacing them 2 inches apart.
8. Brush the tops of each roll evenly with the melted butter using a pastry brush for a golden finish.
9. Sprinkle the optional coarse sugar over the rolls for a subtle crunch.
10. Bake in the preheated oven for 12–15 minutes, or until the rolls are puffed and deep golden brown—check at 12 minutes to prevent over-baking, as oven times vary.
11. Let the rolls cool on the baking sheet for 5 minutes before serving; this allows the filling to set slightly so it doesn’t ooze out too much.
Lusciously warm, these rolls boast a flaky, buttery crust that gives way to a creamy, tangy filling with bursts of sweet strawberry. I love serving them fresh from the oven with a dusting of powdered sugar or a drizzle of honey for an extra touch of indulgence—they’re so irresistible, you might want to double the batch!
Egg and Hash Brown Crescent Roll Breakfast Bake
There’s something magical about a breakfast bake that comes together with minimal fuss but delivers maximum comfort—especially on a cozy December morning like today. I love how this dish lets me prep the night before, then simply pop it in the oven while I sip my coffee, making holiday mornings (or any lazy weekend) feel effortlessly special.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the base:
– 1 (8-ounce) can refrigerated crescent roll dough
– 2 cups frozen shredded hash browns, thawed
– 1 cup shredded cheddar cheese
For the egg mixture:
– 6 large eggs
– 1/2 cup whole milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
For topping:
– 4 slices cooked bacon, crumbled
– 2 tablespoons chopped fresh chives
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with nonstick cooking spray.
2. Unroll the crescent roll dough and press it evenly into the bottom of the prepared dish to form a crust, pinching any seams together—this prevents the egg mixture from leaking underneath.
3. Sprinkle the thawed hash browns in an even layer over the dough, then top with the shredded cheddar cheese.
4. In a medium bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until fully combined and slightly frothy.
5. Pour the egg mixture evenly over the hash brown and cheese layer, ensuring it spreads to the edges.
6. Scatter the crumbled bacon and chopped chives over the top.
7. Bake in the preheated oven for 30–35 minutes, or until the center is set and the edges are golden brown—a toothpick inserted should come out clean.
8. Let the bake cool for 5–10 minutes before slicing to allow the layers to set neatly.
9. Serve warm directly from the dish.
Just out of the oven, this bake boasts a fluffy, tender egg layer nestled over crispy hash browns and a buttery crescent roll crust. The melted cheddar and smoky bacon add a savory richness that pairs perfectly with a drizzle of hot sauce or a side of fresh fruit for a balanced brunch.
Summary
From sweet to savory, these 18 crescent roll breakfasts offer endless inspiration for easy, crowd-pleasing mornings. We hope you find a new favorite to whip up! Give one a try this weekend, leave a comment telling us which you loved, and don’t forget to share this roundup on Pinterest to spread the breakfast joy. Happy baking!
