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+ servings
Close up view of mini cinnamon roll on a spoon.
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5 from 5 votes

Mini Cinnamon Rolls

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!
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Servings: 16 -18

Ingredients

  • 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

Instructions

  • 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.