Craving a sweet treat but short on time? Try this shortcut recipe for Mini Cinnamon Rolls using Crescent Rolls.
The result? Warm, gooey deliciousness, ready to satisfy your sweet tooth any day of the week - without the fuss of traditional yeast dough.
Make sure you check out the full collection of best cinnamon rolls for must try recipes to make your mornings extra special!
If you have a can of crescent rolls and a couple of kitchen staples, you can have a sweet treat in no time! You'll love how quick and easy this shortcut is for making cinnamon rolls.
These mini crescent cinnamon rolls make a great breakfast, addition to brunch, or sweet treat for a snack or dessert.
Looking for more crescent roll recipes? Try my Cinnamon Roll Crescents, or my Breakfast Pizza on Crescent Roll.
Table of Contents
- How to make Crescent Rolls into Cinnamon Rolls
- Wake Up to Amazing Cinnamon Rolls!
- 🛒Helpful Kitchen Tools
- Main Ingredients Needed
- Recipes Substitutions and Variations
- Step-by-Step Instructions
- Quick Tip
- Baking Instructions
- Before you Begin!
- Recipe FAQ's
- What to serve with Cinnamon Rolls
- Storage and Reheating Instructions
- More Recipes You'll Love!
- 📖 Recipe Card
- 💬 Comments
How to make Crescent Rolls into Cinnamon Rolls
- As you carefully roll the dough into a tight cylinder, use your fingers to gently seal any seams that may try to come apart.
- Make sure you grease the mini muffin tin well to prevent sticking.
- Keep an eye on the rolls as they bake, as ovens can vary. They're done when they're golden brown and puffed up.If the tops are browning too quickly, loosely tent them with foil.
- Let the rolls cool slightly before adding the glaze, so it doesn't melt completely.
- Store leftovers in an airtight container at room temperature for a few days or freeze for longer storage.
Wake Up to Amazing Cinnamon Rolls!
Check out my Deliciously Simple Cinnamon Roll Digital Cookbook for even more easy cinnamon roll recipes.
Whether it's for a holiday, weekend family brunch or a quick school morning breakfast, your family will love these easy-to-make recipes!
🛒Helpful Kitchen Tools
BENLIUDH Pizza Rolling Pin Set of 2, Wooden Dough Pastry Roller for Kitchen Baking, 4in + 5in
Reynolds Kitchens Cookie Baking Sheets, Pre-Cut Parchment Paper, 22 Sheets (Pack of 1)Walfos Mini Silicone Muffin Pan - 24 Cups, BPA Free and Dishwasher Safe, Non-stick Silicone Cupcake Baking Pan, Great for Making Muffin Cakes, Tart, BreadNutriChef 24-Cup Nonstick Mini Muffin Pan with Red Silicone Handles - Carbon Steel Bakeware Tray for Savory & Sweet Treats - Dishwasher Safe, Black
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipes Substitutions and Variations
- You could also use puff pastry or crescent roll sheet dough.
- Add chopped nuts, raisins, or other spices to the filling for extra flavor and texture. Try my Mini Pecan Cinnamon Rolls!
- Pumpkin pie spice would be yummy if you were making these for a Fall brunch.
- If you don't have maple syrup, you can substitute honey or a bit of vanilla extract.
- Craving that irresistible cream cheese frosting? Try my full-size Cinnamon Rolls from Crescent Rolls recipe.
Step-by-Step Instructions
Step 1: Lay the crescent roll dough out and press the seams together.
Step 2: Brush melted butter all over the dough sheet. Use a silicone brush to make it easier.
Step 3: Mix together brown sugar and cinnamon then cover the buttered dough sheet with the mixture.
Step 4: Start rolling the dough up tightly from the long end to make a log.
Step 5: Use a sharp knife to cut the log into 16 even pieces. I like to use a serrated knife.
Step 6: Spray a mini muffin pan with nonstick spray and place a roll into each well.
Quick Tip
To help you cut evenly sized rolls, cut the log in half lengthwise, then continue cutting each piece in half until you have 16 rolls. Using a serrated knife will help prevent the rolls from being squished or misshapen.
- Stainless Steel Knife Set: These kitchen knives have high-carbon stainless steel blades that offer superior edge retention and durability
Baking Instructions
Step 7: Bake at 350°F for 8-10 minutes until golden and slightly puffy. Allow the cinnamon rolls to cool slightly in the pan before removing them to a cooling rack. Use a butter knife or a spatula to gently lift and transfer them.
Step 8: Make the glaze by whisking together the powdered sugar, milk, and maple syrup. Remove the rolls from the pan then drizzle each with the glaze.
Before you Begin!
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Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question.
No, it's not recommended to freeze cinnamon rolls in the tube. The pressure sealed canister that cinnamon rolls come in is not designed to be frozen, and freezing can cause the canister to expand, potentially leading it to burst.
Prepare the cinnamon rolls as directed in the recipe, but instead of baking them immediately, cover the baking dish tightly with plastic wrap and then aluminum foil. Refrigerate for up to 24 hours. When ready to bake, let them sit at room temperature for about 30 minutes, then bake as directed.
What to serve with Cinnamon Rolls
Serve these mini cinnamon rolls at breakfast or brunch alongside my Breakfast Casserole with Eggs and Sausage and Yogurt Parfaits.
Check out my other recipe for Homemade Overnight Cinnamon Rolls to make them completely from scratch.
Storage and Reheating Instructions
Refrigerate: After the cinnamon rolls have completely cooled, store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezer: Tightly wrap and place in a zip top freezer bag or airtight container and freeze up to 2 months.
Thaw and Reheat: Thaw overnight in the refrigerator then reheat in the oven or air fryer at 350°F for a few minutes until warmed through. You can also pop them in the microwave for 20-30 seconds.
More Recipes You'll Love!
- Check out my other recipe for Crescent Cream Cheese Cinnamon Rolls.
- Or you might enjoy this recipe for Mini Rum Butter Cinnamon Rolls.
📖 Recipe Card
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Mini Cinnamon Rolls
Equipment
Ingredients
- 1 (8 ounce) tube crescent rolls
- 2 tablespoons butter, melted
- ¼ cup brown sugar
- ½ tablespoon cinnamon
- ¾ cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon maple syrup or vanilla extract
Instructions
- Preheat the oven to 350°F.
- In a small bowl, combine the brown sugar and cinnamon. Set aside.
- Place the crescent rolls on a lightly floured surface and pinch the seams together.
- Brush all over with melted butter.
- Spread the brown sugar and cinnamon mixture all over the crescent dough, coating evenly.
- Lengthwise, roll the dough tightly into a log. As you roll, pinch the seams together if you notice the dough separating.
- Use a very sharp knife to cut into 16 even slices.
- After cutting them out, place the rolls into a mini muffin pan that's been sprayed with nonstick spray.
- Bake for 8-10 minutes or until puffy and golden.
- While they are baking, make the glaze by adding the powdered sugar, milk, and maple syrup to a mixing bowl. Blend together with a fork or whisk.
- One the cinnamon rolls are out of the oven, gently remove them from the pan to a platter. Drizzle the glaze on top of each roll.
Notes
- As you carefully roll the dough into a tight cylinder, use your fingers to gently seal any seams that may try to come apart.
- Make sure you grease the mini muffin tin well to prevent sticking.
- Keep an eye on the rolls as they bake, as ovens can vary. They're done when they're golden brown and puffed up.If the tops are browning too quickly, loosely tent them with foil.
Miz Helen says
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Miz Helen