If you're looking for an easy recipe for Easter breakfast you'll love these! They're always a huge hit with the kids.
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❤️ Why you'll love it
- Takes just minutes to make - so much faster than a yeast roll.
- So cute!
- Made with refrigerated crescent rolls so almost no prep time.
Over the years I've made a lot of different kinds of sweet rolls for holiday breakfasts but I love these for those times that I don't have time to make hot cross buns or Easter bunny rolls. They're so easy and the kids just light up on Easter morning when they see them on the table.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
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- refrigerated crescent roll sheet
- sugar
- butter
- powdered sugar
- vanilla
- food coloring
- candy coated chocolate Easter eggs
- colored sprinkles
- cream
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Unroll the crescent roll dough and slice in strips.
- Make a loop with a long tail.
- Wrap the tail around the loop to form a wreath. Repeat with the rest of the dough.
- Brunch with butter, add sprinkles, and bake.
🥄 Equipment
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You'll need the following items to make this recipe successfully.
🥫 Storage
These sweet rolls and be stored at room temperature for a day or two. Just cover with plastic wrap or place in an airtight container - no need to refrigerate.
You can also assemble them a day ahead of time, cover with plastic wrap, and refrigerate until ready to bake.
Baked Easter rolls can be placed in an airtight container (with parchment paper between the layers) and frozen for up to 3 months.
📖 Variations
- Use cinnamon sugar or vanilla sugar instead of plain sugar.
- Use green food coloring and Christmas sprinkles to make these into holiday wreaths.
- Top with jelly beans or peeps instead of the chocolate.
💭 Things to know
Expert Tip: Keep an eye on these rolls once they're in the oven because they brown really fast.
- If you'd like these sweet rolls to be shiny you can brush them with an egg wash instead of melted butter.
- Be sure to use the crescent roll sheets not the crescent rolls.
- Make it even easier by using a canned cream cheese frosting and adding food coloring.
📚 Related recipes
Here are some more of my favorite Easter recipes...
- These are the best homemade rolls for your Easter dinner table.
- I love this pretty Italian Easter bread, too. It's made with a sweet yeast dough shaped to look like a wreath.
- You can't have Easter in the south without this pineapple casserole on the table.
- Try these Easter bunny sweet rolls, too. It's a vintage recipe and a classic!
- This delicious recipe for crescent roll danish is so pretty!
🍽️ Serve with...
You can just serve the sweet rolls by themselves with coffee (and milk for the kids!) or make them part of an Easter brunch and serve with...
- This southwestern quiche is easy and so delicious! Plus it's make ahead!
- Grilled pear salad is my updated on the classic southern favorite.
- Tiffany blue sparkler is a pretty, light blue mimosa type cocktail that's a great addition to Easter Sunday.
📞 The last word
These are a family favorite for the Easter season and they're a great idea decorated as Christmas wreaths during the holidays, too.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Easy Easter Rolls
Print Pin Recipe SaveEquipment Needed
Ingredients
- 8 ounces refrigerated crescent dough sheet
- 1 tablespoon butter, melted
- 1 teaspoon colored sprinkles
- 3 teaspoons granulated sugar
- Frosting
- 1 ½ cups powdered sugar
- 3 tablespoons butter, melted
- ¾ teaspoon vanilla
- 4 teaspoons heavy cream
- Topping
- 24 candy-coated chocolate eggs
- Additional colored sprinkles, if desired
Instructions
- Heat oven to 375°F.
- Line cookie sheet with cooking parchment paper.
- Unroll dough sheet onto cutting board, and reshape into 12x8-inch rectangle.
- With sharp knife, starting on short edge, cut dough into 8 (12-inch) strips.
- Make small loop on one end of the strip, creating short tail and long tail of dough.
- Wrap long tail of dough around loop 2 to 3 times.
- Press the end into the wreath to securely attach it.
- Place on prepared cookie sheet. Repeat with the rest of the dough.
- Bake 9 to 12 minutes or until golden brown and done.
- Remove from cookie sheet and place on a cooling rack.
- Cool completely, about 30 minutes.
- In small bowl, mix powdered sugar, melted butter, vanilla and cream until smooth.
- If necessary, add additional cream to make frosting smooth and spreadable.
- Separate the frosting into small batches and color with different colors of food coloring if desired.
- Spoon 1 heaping tablespoon of frosting into center of each wreath; top with chocolate eggs and additional sprinkles.
Notes
- If you'd like these rolls to be shiny you can brush them with an egg wash instead of melted butter.
- Be sure to use the crescent roll sheets not the crescent rolls.
- Make it even easier by using a canned cream cheese frosting and adding food coloring.
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