Warm pastries make a perfect treat for breakfast or dessert, and these snickerdoodle crescent rolls are no exception. Triangles of crescent roll dough are slathered with a thick layer of creamy peanut butter, rolled up into their infamous shape, baked until golden brown and then rolled in a sweet mixture of cinnamon & sugar. Pair them with a cold glass of milk or a hot cup of coffee for a delightful treat anytime of the day.
While I could go on and on about these perfect little pastries, I’ll get straight to the point for you guys.
Today the sons and I are bringing you peanut butter, cinnamon, and sugar wrapped up in crescent rolls for an easy breakfast, snack, or even dessert.
We call them snickerdoodle crescent rolls.
What Is A Snickerdoodle?
The term snickerdoodle tends to refer to a vanilla flavored cookie, similar to a sugar cookie, that’s coated with a mixture of cinnamon & sugar while still warm so it sticks once cooled.
While most agree the cookie is a German creation, there’s different theories on where the name came from. The most popular is that it’s a derivative of either a German or Dutch phrase that loosely means ‘snail dumpling’.
I’m not sure what a snail and the original cookie had in common, but it does seem apt for these rolled crescent dough pastries.
In modern times, snickerdoodle is more loosely used and typically refers to any kind of cookie or pastry with the classic cinnamon & sugar flavored filling and/or topping.
This is one treat that’s so easy to whip up, it’s fool proof.
It also has a super simple ingredient list which, as a busy parent, I love.
- crescent rolls – either the refrigerated kind in a tube found in the same area as milk in your grocery store or a batch of homemade dough will also do if you have the extra time for from scratch baking
- peanut butter – you can use either creamy or crunchy, but I prefer the creamy variety because it’s easier to spread without pulling the dough and stretching it out to thinly
- sugar – the plain old white granaulated kind, although I have several friends who’ve suggested monk fruit sweetener as a delicious alternative for those watching sugar intake
Four ingredients, most of which we tend to keep stockin in the pantry and you’re well on your way to quick, easy pastry perfection.
How To Make This Simple Breakfast Pastry
Start by preparing your baking sheet. This comes together quickly, and this simple step will keep things flowing smoothly.
Tear off a piece of parchment paper, just a hair larger than your baking sheet and lay it over top. Set aside.
In a small bowl, add both the cinnamon & sugar. Use a small whisk, or a fork, and stir them until evenly combined.
Open and unroll the dough onto a clean work surface, such as a cutting board or parchment covered counter top.
Once it’s spread into a rectangle, carefully separate the pre-cut triangles working along their perforated lines.
Working from the fat end of the triangle and smoothing out towards the point, add a 1/2 teaspoon of peanut butter to the top side of each triangle.
Be sure to leave a tiny bit of clean boarder along the outer edges of the triangles so the peanut butter doesn’t ooze out during baking.
Sprinkle a pinch of the cinnamon and sugar mixture out over each of the peanut butter covered triangles.
Again starting with the fat end first, roll each of the crescents up into rolls, and transfer them to the prepared baking sheet.
Bake them at 350 degrees for 8 minutes, or until golden brown.
Remove them from the oven, and while they’re still hot CAREFULLY roll them in the cinnamon and sugar mixture.
I find transferring the sugar to a plate helps roll them evenly and using a fork keeps me from burning my fingers. I wouldn’t recommend lettting any little assistants do this step.
Once the snickerdoodle crescent rolls have cooled completely, roll them a final time in the cinnamon and sugar mixture.
How To Store Leftovers
These can be made ahead of time, and once completely cooled- stored in an airtight container for up to three days.
The same goes for any leftovers.
If you’d like to have them for longer storage, they will keep in that same airtight container in the freezer for one month.
Pop them into the microwave to reheat them and enjoy.
Peanut Butter Isn’t An Option, What Can I Substitute Instead?
I know some people have peanut butter allergies, and then there are people who just genuinely don’t like the stuff.
Luckily, if either of those are the case- there are options!
The simplest? Skip the peanut butter altogether.
Instead, spread a little melted butter on the dough before sprinkling with cinnamon sugar and rolling up.
If you still want a flavorful filling, then there are two alternatives our family loves. Either cookie butter or nutella.
Both spread easily just like peanut butter, and give these pastries a fun little flavor hidden inside.
Make a batch of these for virtually any occasion, and they’re guaranteed to be a hit.
Be sure to sit down with a glass of milk, then pile up a gorgeous mountain of these warm snickerdoodle crescent rolls straight from the oven.
Eat your way to the top one crescent at a time!
Other Crescent Roll Pastry Ideas To Try
If you’ve tried these SNICKERDOODLE CRESCENT ROLLS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Snickerdoodle Crescent Rolls
- 1 tube crescent rolls
- 4 teaspoons peanut butter crunchy or creamy
- 2 tbsp sugar
- 1 tsp ground cinnamon
- Line a baking sheet with a silicone baking mat or parchment paper.
- In a small bowl combine the cinnamon and sugar.
- Unroll the crescent dough and carefully separate into individual triangles along the perforated lines.
- Spread 1/2 teaspoon of peanut butter onto the top side of the crescents, starting at the wide end and leaving a little space along the edges.
- Sprinkle each with a pinch of cinnamon sugar. Roll into crescents.
- Bake at 350 degrees for 8 minutes, until golden brown. While still hot carefully roll them in the cinnamon and sugar. Roll again after they’ve cooled.