Cookies 'n Crescent Sweet Rolls

cookies 'n crescent sweet rolls Dessert
Cookies 'n Crescent Sweet Rolls
  • Prep 10 min
  • Total 38 min
  • Servings 12

Serve these sweet rolls warm and let the chewy chocolate chip cookie dough melt in your mouth.


  • 1 can (235 g) Pillsbury* Crescents
  • 1/3 pkg (510 g) Pillsbury* Refrigerated Chocolate Chip Cookies
  • 1/4 cup (50 mL) chopped pecans

  • 2/3 cup (150 mL) icing sugar
  • 3-4 tsp (15-20 mL) milk
  • 1/4 tsp (1 mL) vanilla


  • 1
    Heat oven to 350°F (180°C).
  • 2
    Lightly spray 9-inch (23 cm) round baking pan or glass pie plate with non-stick cooking spray.
  • 3
    Separate crescent dough into 2 long rectangles. Overlap long side 1/2- inch (1 cm) to form 1 large rectangle. Press seam and seal perforations. Spoon small amounts of cookie dough evenly over crescent dough; press to evenly cover. Sprinkle with pecans.
  • 4
    Starting at long side, roll up jelly roll fashion; pinch seam to seal. Cut into 12 pieces. Arrange pieces cut side up in pan.
  • 5
    Bake for 28 to 35 minutes or until golden brown. Cool for 15 minutes.
  • 6
    Combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.

  • Do-Ahead Tip: Assemble, refrigerate up to two hours before baking.

No nutrition information available for this recipe

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