This is a recipe for semi-homemade cinnamon rolls that are made with crescent rolls. I used Hawaiian crescent rolls but you can use the regular crescent rolls as well.
These cinnamon rolls are very soft and have a filling made with dark brown sugar and cinnamon.
Brush the crescent bread with softened butter after unrolling and pulling them apart.
Sprinkle the sugar mixture on top of the butter. Use a large spoon to press the sugar into the butter.
After you roll up the rolls, sprinkle on any excess sugar mixture that fell off the rolls when you rolled them. Then pour the half and half and vanilla mixture around the rolls, being careful not to pour the mixture on top of the rolls.
These rolls bake quickly but you will have enough time to mix up the frosting while they bake.
The serving size is one roll for this dessert because these rolls are very decadent and filling. To make them less filling, you can omit the frosting.