Quick & Easy Blackberry Cinnamon Rolls


  • 1 tube (8 ounce) crescent rolls
  • 1/4 cup butter, softened
  • 1/2 cup light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 cup blackberry (or your favorite) spread


  • 1 cup confectioners’ sugar
  • 12 tablespoons milk


  1. Preheat oven to 375 degrees. Spray an 8-inch round cake pan with cooking spray and set aside.
  2. Remove dough from tube and make two rows to form an 8×12 rectangle on a floured surface.
  3. Use your fingers or the bottom of a drinking glass to seal the perforations. Then take a rolling pin to even out dough.
  4. In a small bowl mix butter, brown sugar, vanilla extract and cinnamon. Spread on top of dough.
  5. Spread blackberry spread on top of brown sugar.
  6. Starting on the long end, gently roll up dough. If a little mixture comes out, that’s ok. Just spoon it up, and drizzle it on top.
  7. Using a sharp knife, cut 7-8 1 inch slices and place in cake pan, starting in the center with one roll in the center then and working out leaving a little space as they will expand once they bake.
  8. Place on the center rack and back for about 25 minutes.
  9. Remove from oven to cool slightly.


  1. In a small bowl whisk powdered sugar and 1 tablespoon milk. Slowly add a little more milk until desired consistency. Drizzle over rolls. Let glaze set for about 10-15 minutes.
  2. Serve warm.