Categorized:
- Breakfast
- Desserts
Tagged:
- brown sugar
- butter
- cinnamon
- crescent dough
- powdered sugar
- vanilla extract
Easy Mini Cinnamon Rolls {Crescent Dough}
Ingredients
- 1 (8 oz) tube refrigerated crescent roll dough (such as Annie’s or Pillsbury)
- 2 Tbsp unsalted butter, melted
- 2 tsp ground cinnamon
- 1/4 cup (not packed, 45g) light brown sugar
Icing
- 1/2 cup (60g) powdered sugar
- 2 - 4 tsp milk
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Open crescent roll dough and carefully unroll each piece (refer to images above). Working with one piece at a time lay out and bring four triangles together on lightly greased work surface. Pinch portions and perforated seems together. Carefully turn dough over and repeat on opposite side.
- Roll sealed dough out to about a 7 by 7-inch square. Brush with 1 Tbsp butter. Sprinkle with brown sugar, spread out even. Sprinkle evenly with 1 tsp cinnamon.
- Start on one end and roll dough fairly snug to opposite end to create a log shape. Cut (side to side, not just pressing down, using a sharp knife) into portions.
- Transfer to a well greased mini muffin tin. Repeat process with remaining crescent roll dough, butter, brown sugar and cinnamon.
- Bake in preheated oven until just golden brown, about 9 - 11 minutes. Let cool just a minute or two, run knife around edges while still warm and transfer to a wire rack set over paper towels.
- For the icing: in a mixing bowl whisk together powered sugar, milk and vanilla extract.
- Transfer to a small resealable bag an cut a small corner or just use a spoon, drizzle over tops. These are best served warm but if you have leftover just store in an airtight container.
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