Mini Cinnamon Rolls – A quick and easy breakfast recipe made in less than 30 minutes! Cinnamon rolls made using crescent dough and then topped with homemade cream cheese frosting.
Mini Cinnamon Rolls
Cinnamon rolls are my favorite food in the world. I love to make them from scratch but sometimes, I just want a shortcut recipe that is quick and easy. This recipe is it! The shortcut in the recipe is that you use crescent roll dough instead of a homemade dough which makes it approachable and so much faster. Apart from that, you make a cinnamon sugar filling and a cream cheese frosting that is great for either dipping or spread on top.
Common Questions About Making Mini Cinnamon Rolls
What are mini cinnamon rolls?
Mini cinnamon rolls are a simple breakfast recipe made by rolling out a sheet of crescent dough and filling it with cinnamon sugar before rolling it up into a log and slicing it. You then place those slices into a mini muffin tin and bake until golden brown. They are served topped with cream cheese frosting.
How many mini cinnamon rolls does this recipe make?
This recipe makes about 24 cinnamon rolls.
What should I do if my crescent dough has cuts in it?
just use you finger and gently pinch it together so that it is a cohesive sheet of dough. I did so in the step-by-step images.
Ingredient Notes –
- Crescent roll dough is a great shortcut in this recipe. Feel free to use your favorite dough recipe if you prefer.
- Butter helps the filling stick to the crescent dough.
- I love light brown sugar in my cinnamon rolls but granulated sugar will also work.
- Cinnamon is important in cinnamon rolls – obviously!
- Nutmeg adds a bit of earthiness to the rolls that pairs perfectly with cinnamon.
- Salt helps balance out all of the sweetness in the recipe.
- Cream cheese and butter make the perfect icing – just make sure they’re fully softened so you don’t end up with lumpy icing.
- Vanilla enhances the flavor of the cinnamon and cream cheese.
- Powdered sugar adds extra sweetness and gives our icing structure.
Looking for more breakfast recipes? Check these out!
Mini Cinnamon Rolls
Mini Cinnamon Rolls - A quick and easy breakfast recipe made in less than 30 minutes! Cinnamon rolls made using crescent dough and then topped with homemade cream cheese frosting.
Ingredients
For the Cinnamon Rolls
- 1 package crescent roll sheets
- 2 tablespoons butter (melted)
- 1/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon kosher salt
For the Frosting
- 2 ounces cream cheese (softened)
- 2 tablespoons butter (softened)
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Instructions
For the Cinnamon Rolls
- Preheat your oven to 350 degrees F and grease a mini-muffin pan with nonstick baking spray.
- Unroll the crescent roll sheets onto a lightly floured surface and brush each one with melted butter.
- In a small bowl, combine the brown sugar, cinnamon, nutmeg, and salt. Sprinkle the mixture evenly over the crescent rolls.
- Roll the crescent rolls tightly into a log and slice into 3/4" thick rolls - you should have about 12 rolls per log.
- Place one roll into a well of the prepared muffin pan and repeat with the remaining rolls.
- Bake for 8-10 minutes, or until the rolls are set in the center and golden brown around the edges.
- Serve the cinnamon rolls warm, topped with the frosting (below). Store any leftover cupcakes in an airtight container in the fridge for up to two days.
For the Frosting
- In a small bowl, combine the cream cheese, butter, and vanilla.
- Next, add the powdered sugar and mix until the icing is smooth. Spread the frosting over the warm cinnamon rolls and enjoy.
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