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Mini Cinnamon Rolls Using Crescent Rolls

by on February 25, 2015 in Breads, Sweet Rolls February 25, 2015 BreadsSweet Rolls
See post on Becky Mollenkamp’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

Homemade mini cinnamon rolls are easy (and even buttery) using crescent rolls. Top them with a super simple icing for a real treat.

Ingredients

  • 1 package (8-count Size) Unbaked Crescent Rolls
  • 2 Tablespoons Butter, Melted
  • ¼ cups Granulated Sugar
  • 1 teaspoon Cinnamon
  • FOR THE ICING:
  • ½ cups Plus 1 Tablespoon Powdered Sugar
  • ¼ teaspoons Vanilla
  • 1 Tablespoon Milk

Preparation

Unroll crescent rolls. Coat both sides of dough with butter.

In a small bowl, combine sugar and cinnamon. Cover one side of the rolls with sugar mix. Roll each into a spiral, with sugar-coated side inside. Place rolls in a small muffin tin. Cook 10–12 minutes, until browned. Let stand 5 minutes.

In a small bowl, combine powered sugar, vanilla, and milk until smooth. Drizzle icing evenly over warm rolls.

One Comment

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Janet Anderson on 2.25.2015

Oven Temperature?

2 Reviews

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Trish Boese on 11.22.2015

These were great! My family was asking for the Two-Bite Cinnamon rolls from the store, and this fooled them:) Using the ingredients listed, I pinched the seams of the dough shut and rolled it into a log, then cut into 23 thin slices. I placed them in a greased mini muffin tin. Baked at 350 for 12 minutes.

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Kathy on 3.11.2015

Becky, these were great! Thank you for the recipe and idea. I used the thin pizza dough and was able to get 24 mini cinnamon rolls. The glaze was perfect. I baked them at 380 but would love to know what you recommend.

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