Buttery Sticky Roll Ups


Buttery Sticky Roll Ups

Buttery Sticky Roll Ups
35 Min

No one, and we mean no one, is going to be able to resist these Buttery Sticky Roll Ups. With a classic sugar, butter, and vanilla filling, these roll ups are a super-easy snack-time treat that the whole gang will get stuck on.

What You'll Need

  • 3/4 cup sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 1 tablespoon vanilla extract
  • 1 (8-ounce) package refrigerated crescent rolls
  • 1/4 cup water

What to Do

  1. Preheat oven to 375 degree F. Coat 9- x 5-inch loaf pan with cooking spray, set aside.
  2. In medium-sized bowl, combine sugar, butter, and vanilla; mix well and set aside. Unroll crescent rolls and press seams together to form one large rectangle.
  3. Spread sugar mixture evenly over dough and roll up jelly-roll style from long side.
  4. Cut into six equal slices and place cut side down in loaf pan. Pour water into th pan and bake 30 to 35 minutes, or until golden on top. Remove from oven and let cool slightly. Serve warm.


This is one of those things that you have to bake and then eat right away. It's best fresh from the oven.

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 306
  • Calories from Fat 142
  • Total Fat 16g 24 %
  • Saturated Fat 8.2g 41 %
  • Trans Fat 0.3g 0 %
  • Protein 1.4g 3 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 20mg 7 %
  • Sodium 365mg 15 %
  • Total Carbohydrates 40g 13 %
  • Dietary Fiber 0.0g 0 %
  • Sugars 29g 0 %

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I MADE THESE AND THEY ARE DELICIOUS. If people would read the recipe and then make it as it is, there wouldn't be so many people asking questions!!

Although these are delicious, they aren't as good as Mama's, but then what is? I think whoever is worried about adding the 1/4 cup water, don't worry because you do need it to make the "sticky" part so good. These are so easy to make, too!

These are delicious! Made them several times now. Quick and easy.

Crescent rolls now come in a sheet version which would work perfect with this recipe. Much easier for roll up baking. I haven't made this yet but also wondered about adding the water to the pan. Has anyone actually made it yet?

I wish there was a video of how to unroll the crescant rolls from the can, and in that video, show how to start rolling it up, after putting "something" in them.

I'm confused about the water. What does it do to the outcome. Sounds like the bread would be soggy.

Helps to make the rolls ooey-gooey. It's only 1/4 cup.

okay,1/4c of water. WHY??? the 'breading' is already made. if you want to add water,shouldn't you remix it instead of boil it in the water?

how much water?


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