Mini Cinnamon Rolls
These are the tiniest and most enjoyable little cinnamon rolls you’ll ever create! They start with store-bought crescent roll dough, making them a quick and simple treat that’s sure to satisfy your cravings!
Servings: 16
Prep:15minutes
Cook:10minutes
Ready in: 25minutes
Ingredients
- 1 tube of refrigerated crescent roll dough, 8 ounces (look for brands like Annie’s or Pillsbury)
- 2 tablespoons of melted unsalted butter
- 2 teaspoons of ground cinnamon
- 1/4 cup (approximately 45g) of light brown sugar (not packed)
For the Icing:
- 1/2 cup (60g) of powdered sugar
- 2 to 4 teaspoons of milk
- 1/4 teaspoon of vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Open the crescent roll dough and carefully unroll each piece. Work with one piece at a time and lay it out on a lightly greased work surface. Bring four triangles together, pinch the portions, and perforated seams together. Carefully turn the dough over and repeat on the opposite side.
- Roll the sealed dough out to about a 7 by 7-inch square. Brush with 1 Tbsp of butter. Sprinkle with brown sugar and spread it out evenly. Sprinkle evenly with 1 tsp of cinnamon.
- Start on one end and roll the dough fairly snugly to the opposite end to create a log shape. Cut the log into portions.
- Transfer each portion to a well-greased mini muffin tin. Repeat the process with the remaining crescent roll dough, butter, brown sugar, and cinnamon.
- Bake in the preheated oven until just golden brown, about 9 – 11 minutes. Let them cool for just a minute or two, then run a knife around the edges while they’re still warm and transfer them to a wire rack set over paper towels.
For the icing:
- In a mixing bowl, whisk together powdered sugar, milk, and vanilla extract.
- Transfer the icing to a small resealable bag and cut a small corner, or just use a spoon to drizzle it over the tops of the mini cinnamon rolls.
- These are best served warm, but if you have leftovers, store them in an airtight container. Enjoy!
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