Who doesn’t love a good cinnamon roll? Here is a cute miniature version of the classic cinnamon rolls. I adapted this recipe from one I found at myrecipes.com. It was from an edition of Southern Living magazine in 2002.
These little mini’s are so easy to make thanks to one of my most favorite products to use – crescent roll dough. I mean how could you go wrong. Kids will love this little bit size version. Mini tends to be the trend with food and kids lately. You could also serve the icing on the side and dunk the mini cinnis instead. However, I prefer them with the icing drizzled on top.
- 2 (8-ounce) cans refrigerated Pillsbury crescent creation dough
- 6 tablespoons butter or margarine, softened
- 1/3 cup firmly packed brown sugar
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 1 cup powdered sugar
- 1 1/2 tablespoon milk (or more to make consistency to drizzle)
- 1/2 teaspoon vanilla extract
- Unroll crescent dough, and cut each roll of dough down the center creating 2 rectangles (4 total).
- Stir together butter and next 3 ingredients; it will be the consistency of frosting. Spread evenly over 1 side of each rectangle using the back side of a spoon. Roll up jellyroll fashion, starting at long end. Gently cut each log into 6 slices, using a serrated knife. Place rolls, 1/4 inch apart, into 2 (8-inch) greased cake pans. (8 on the outside edge and 3 in the center)
- Bake at 375° for 15 to 18 minutes or until golden. Cool for 10 minutes.
- Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.
To make slicing easier, place unbaked rolls on baking sheet, and freeze for 10 minutes then slice.