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Mini Cinnamon Rolls
Mini cinnamon rolls, with their sweet cinnamon centers and tasty vanilla glaze, pack your favorite flavors into a bite-sized version.
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Everyone loves the gooey deliciousness of a cinnamon roll. These Mini Cinnamon Rolls pack all the flavors you love into an adorable bite-sized version.
MORE RECIPES: Easy Cinnamon Rolls | Pepperoni Rolls | Carrot Cake Roll
Mini Cinnamon Rolls are absolutely irresistible. You’re going to fall head over heels for their sweet cinnamon centers and tasty vanilla glaze.
Mini Cinnamon rolls are the perfect kids' party treat because just one batch makes two dozen Mini Cinnamon Rolls! These finger-licking good Mini Cinnamon Rolls aren’t just for kids though. Adults love them too! You don’t need an excuse to make them. Simply enjoy them whenever you want.
The best part about these Mini Cinnamon Rolls is that you don’t have to make the dough! Just use your favorite crescent roll dough from your local grocery store. These tasty treats are quick and easy to make and will be sure to satisfy your sweet tooth.
Mini Cinnamon Rolls Ingredients
- Dough - crescent roll dough sheet
- Sugar - light brown sugar
- Cinnamon
- Butter - unsalted butter
- Sugar - powdered sugar
- Vanilla extract - or maple extract
- Milk - whole milk
The easiest way to cook these Mini Cinnamon Rolls is in a mini muffin tin. If you don’t have a mini muffin tin, you’ll want to bake them on a baking pan lined with parchment paper.
When your Mini Cinnamon Rolls are baking in the mini muffin tin, they will rise from the highest point of the Mini Cinnamon Roll in the muffin tin. You'll want to shape them so they will pop up in the center and cook in a beautiful dome shape. If a vanilla/maple glaze isn’t the topping you’re craving for your Mini Cinnamon Rolls, try using a cream cheese frosting instead.
Make sure to keep an eye on your Mini Cinnamon Rolls as they bake. You don’t want them to overbake or they will dry out, so check on your Mini Cinnamon Rolls at the lower end of the recommended baking time.
How to Make Mini Cinnamon Rolls
FIRST STEP: Unroll the sheet of crescent dough onto a lightly floured cutting board.
SECOND STEP: In a small bowl, mix together the softened butter, brown sugar, and cinnamon to form a paste.
THIRD STEP: Use a spatula to spread the butter/sugar mixture over the crescent dough to the edges.
FOURTH STEP: Roll the dough up tightly into a log, rolling along the long edge so that your finished roll is about 14 inches long.
FIFTH STEP: Slice the roll into 12 even pieces.
SIXTH STEP: Place one piece of cinnamon roll into each cavity of a lightly greased mini muffin tin. As you are placing each roll into the muffin tin, press up the center of each piece gently so that the spiral of the cinnamon roll is facing up in the muffin tin rather than concave down into the muffin tin.
SEVENTH STEP: Bake for 10 to 12 minutes, until the cinnamon rolls are lightly browned and cooked through.
EIGHTH STEP: Whisk together the glaze ingredients. Dip the top of each cinnamon roll into the glaze and set it on a serving platter.
Can I Double the Recipe?
Absolutely! This recipe can easily be doubled. Simply use 2 crescent roll sheets to make 24 Mini Cinnamon Rolls.
What can I add to the top of the rolls?
This easy recipe would be delicious topped with chopped nuts like pecans or walnuts, or some mini chocolate chips.
Can you freeze mini cinnamon rolls?
You can freeze the cinnamon rolls before icing them. Allow them to cool to room temperature and freeze. This yummy treat will last in the freezer for up to 3 months. Thaw and add the glaze when you are ready to serve.
How to Store Mini Cinnamon Rolls
ON THE COUNTER: You don’t need to refrigerate your Mini Cinnamon Rolls. They can be stored in an airtight container on the countertop for up to 4 days.
IN THE FREEZER: Mini Cinnamon Rolls can be stored in an airtight container in the freezer for up to 3 months.
Mini Cinnamon Rolls
Mini cinnamon rolls, with their sweet cinnamon centers and tasty vanilla glaze, pack your favorite flavors into a bite-sized version.
Ingredients
- 1 crescent roll dough sheet
- ¼ cup packed light brown sugar
- ½ tablespoon cinnamon, 1½ teaspoons
- 2 tablespoons unsalted butter, softened
Glaze
- 1½ cups powdered sugar
- ¼ teaspoon vanilla extract, or maple extract
- ⅛ cup whole milk
DIRECTIONS
- Unroll the sheet of crescent dough onto a lightly floured cutting board.
- In a small bowl, mix together the softened butter, brown sugar, and cinnamon to form a paste.
- Use a spatula to spread the butter/sugar mixture over the crescent dough to the edges.
- Roll the dough up tightly into a log, rolling along the long edge so that your finished roll is about 14 inches long.
- Slice the roll into 12 even pieces.
- Place one piece of cinnamon roll into each cavity of a lightly greased mini muffin tin. As you are placing each roll into the muffin tin, press up the center of each piece gently so that the spiral of the cinnamon roll is facing up in the muffin tin rather than concave down into the muffin tin.
- Bake for 10 to 12 minutes, until the cinnamon rolls are lightly browned and cooked through.
- Whisk together the glaze ingredients. Dip the top of each cinnamon roll into the glaze and set it on a serving platter.
Nutrition
Calories: 191kcal | Carbohydrates: 38g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 179mg | Potassium: 12mg | Fiber: 1g | Sugar: 19g | Vitamin A: 63IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 0.1mg
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