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Mini Cinnis |

Mini Cinnis

  • Author: Laura


  • 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


  1. Unroll crescent dough, and cut each roll of dough down the center creating 2 rectangles (4 total).
  2. 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)
  3. Bake at 375° for 15 to 18 minutes or until golden. Cool for 10 minutes.
  4. 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.

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