I don’t know about you, but I absolutely LOVE cinnamon rolls! Instead of baking my Cinnabon Cinnamon Rolls (which is by far my favorite cinnamon roll recipe), I decided to try out these Quick and Easy Mini Cinnamon Rolls.
I was looking for something smaller and quicker to make. Something that would be great for parties and these fluffy mini bite-sized cinnamon rolls are prefect for just that! They are the perfect gooey finger-food!
Give these Quick and Easy Mini Cinnamon Rolls a try and I will bet you will fall in love just like I did! I guarantee they will be the first thing to disappear.
How To Make Quick & Easy Mini Cinnamon Rolls
First, gather all your ingredients.
- 2-8 ounce refrigerated crescent rolls
- 2 tablespoons unsalted butter, melted
- 1 tablespoon ground cinnamon
- 2 tablespoons brown sugar
For the Vanilla Glaze:
- 1 cup powdered sugar
- 2 teaspoons milk
- 1/2 teaspoon pure vanilla extract
Preheat oven to 350°F degrees. Spray a 24 cup mini muffin pan with nonstick cooking spray.
On a lightly floured surface, unroll dough (both crescent rolls packages) and separate into 2 rectangles.
NOTE: The pictures below only show 1 crescent roll package as I did one package at a time. Keep in mind you will need to repeat the same steps for the other package of crescent rolls.
Gently pinch any open seams together with your fingers.
Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick.
Brush melted butter evenly over both rectangles.
Stir together sugar and cinnamon in a small bowl then sprinkle mixture evenly over both rectangles.
Roll up jellyroll style into 2 logs.
Cut each log into 12 slices and place slices into muffin pan cups.
Bake for 10 to 12 minutes, or until rolls are risen and lightly golden.
Stir together powdered sugar, milk and vanilla in a small bowl until smooth. Drizzle glaze over warm rolls.
Tips & Tricks
- Rolls may be kept at room temperature for up to two days. Cover with foil or plastic wrap or place in plastic bag to prevent drying out. Rolls will keep for an additional week in the refrigerator, covered with foil or plastic wrap or in plastic bag.
- I love using Wilton baking pans. I feel like they are the best quality pans out there for the price. I found all my Wilton baking essentials at my favorite store, TARGET!
- For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
- Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
- Costco, Target, & Amazon are my favorite stores to shop at!
Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee
Quick & Easy Mini Cinnamon Rolls
- January 13, 2020
- 24
- 20 min
- Print this
Ingredients
- 2-8 ounce refrigerated crescent rolls
- 2 tablespoons unsalted butter, melted
- 1 tablespoon ground cinnamon
- 2 tablespoons brown sugar
- The Vanilla Glaze
- 1 cup powdered sugar
- 2 teaspoons milk
- 1/2 teaspoon pure vanilla extract
Directions
- Step 1
- Preheat oven to 350°F degrees. Spray a 24 cup mini muffin pan with nonstick cooking spray.
- Step 2
- On a lightly floured surface, unroll dough (both crescent rolls packages) and separate each into 2 rectangles.
- Step 3
- Gently pinch any open seams together with your fingers. Flip over and pinch the seams on the back side together too.
- Step 4
- Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick.
- Step 5
- Brush melted butter evenly over both rectangles.
- Step 6
- Stir together sugar and cinnamon in a small bowl then sprinkle mixture evenly over rectangles.
- Step 7
- Roll up jellyroll style into 2 logs.
- Step 8
- Cut each log into 12 slices and place slices into muffin pan cups.
- Step 9
- Bake for 10 to 12 minutes, or until rolls are risen and lightly golden.
- Step 10
- Stir together powdered sugar, milk and vanilla in a small bowl until smooth. Drizzle glaze over warm rolls.
