Mini Cinnamon Rolls

These mini cinnamon rolls are fantastically sweet, 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.

Course Breakfast

Cuisine American

Keyword cinnamon rolls

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 172kcal

Author Based on a recipe from Iowa Girl Eats

Equipment

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.

Notes

Reheat leftover rolls in the oven for 5 or so minutes at 350 F.

Nutrition