Amazing homemade cinnamon rolls ready in 20 minutes thanks to canned crescent rolls. Topped with a creamy maple icing for a perfect breakfast or dessert!
These amazing mini cinnamon rolls are made without yeast using crescent roll dough for the cinnamon roll dough. A couple Christmases back my mother in law made some of these mini cinnamon rolls for everyone to enjoy for a late breakfast. I’m not really sure why I hadn’t made these myself until recently, I’ve made them 3 times in the last 2 months!
These cinnamon rolls are so easy to make because of the crescent roll dough and they bake up in about 10 minutes, so you’ve got delicious hot mini cinnamon rolls ready in only about 20 minutes tops.
You’ll press the seams of your crescent rolls together, there are usually 8 rolls in a can, so you’ll end up with 2 (mostly) squares. Then squeeze the edges of those two together for a long rectangle of dough. Roll your dough over with a rolling pin to make it nice and smooth. Spread melted butter over the top of your dough, then sprinkle all over with brown sugar and cinnamon mixture. Roll dough up. Slice into small little cinnamon rolls, about 16-20 mini cinnamon rolls. Place one cinnamon roll into a each spot on a mini muffin tin (sprayed with nonstick spray)
Bake for about 10-12 minutes. Meanwhile whisk together your icing ingredients. Drizzle icing over warm cinnamon rolls. And now you can enjoy them! YUM!
The quick icing on top is made from milk, butter, powdered sugar and pure maple syrup. The maple syrup just adds a little something, and makes the icing completely irresistible.
And I had a little “helper” who loves the icing too 🙂
Mini Cinnamon Rolls
- tube Pillsbury Crescent Rolls
For the Filling:
- 2 TBS butter (melted)
- 1/2 tsp cinnamon
- 5 TBS brown sugar
For the Maple Icing:
- 1 TBS skim milk
- 1 TBS pure maple syrup
- 1 TBS butter (softened)
- 3/4 - 1 cup powdered sugar
- Preheat your oven to 350 degrees.
- Spread your crescent roll dough out, and pinch together the seams from 4 of the triangles. Repeat with the 4 additional triangles and then press together the two squares to create one long rectangle.
- Use a rolling pin to smooth the seams and roll the dough into a nice rectangle. Set aside.
- Spread melted butter over the dough.
- Combine your cinnamon and brown sugar in a small bowl.
- Sprinkle the cinnamon and brown sugar over the top of the dough.
- Roll into a long log and cut into 16-18 pieces.
- Place each cinnamon roll into a greased mini muffin tin spot.
- Bake for about 12 minutes until the tops are golden.
- Meanwhile combine the ingredients for your icing. Add in more powdered sugar if needed .
- Drizzle over warm cinnamon rolls.