I’ve made my share of homemade cinnamon rolls, but always the full-sized ones. These mini cinnamon rolls from Iowa Girl Eats are fantastically sweet. They’re easy, and a nice lighter alternative to large, morning nap-inducing rolls. I woke up early one morning and made these for my wife to take in to work. Everyone really enjoyed them.
Great For A Crowd, Too!
Mini cinnamon rolls are a great thing for feeding a crowd. Well, if you can keep everyone from grabbing two handfuls at a time, that is! I can’t tell you how many times I’ve made these and every time they are a big hit. As easy as they are, they always make people happy!
Keep the mini theme going with some mini corn dog muffins and some mini baked ham and Swiss sandwiches. And wow everyone with my homemade cinnamon brown sugar Pop Tarts.
Mini Cinnamon Rolls
Ingredients
- 8 ounces Pillsbury crescent roll dough
- 2 tablespoons unsalted butter melted
- cinnamon
- brown sugar
For the maple icing:
- 1 teaspoon maple syrup
- 1 tablespoon milk
- ¾ cup confectioners sugar
Instructions
- Preheat oven to 375 F.
- Unroll the dough into two squares of 4 triangles each.
- Pinch the seams between the dough triangles together. Lightly roll out with a rolling pin until it is about 1/4″ thick.
- Brush the dough with the butter.
- Sprinkle the dough with the cinnamon and brown sugar. Don’t go crazy, just enough to lightly cover the dough.
- Roll up the dough pieces into tight logs. Using a sharp knife or pizza cutter, cut each dough log into 8 pieces. Place into miniature muffin pans that have been sprayed with non-stick spray.
- Bake 9-15 minutes until the rolls have risen and are golden in color.
- Meanwhile, whisk together the ingredients for the icing.
- Remove the rolls from the oven. Remove from the pan and drizzle with the icing.
Nutrition
Nutritional values are approximate.
