Mini Cinnamon Rolls That Melt in Your Mouth Every Time

These mini cinnamon rolls are a delightful treat, perfectly fluffy and sweet, making them irresistible for brunch or afternoon gatherings.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 16 rolls

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rolls

1 package Refrigerated Crescent Roll Dough A flaky and soft base.
2 tablespoons Unsalted Butter, melted Can be replaced with coconut oil.
1/4 cup Brown Sugar, packed White sugar works for a lighter taste.
1 tablespoon Ground Cinnamon Adjust or substitute with pumpkin spice if desired.
1/4 teaspoon Vanilla Extract Almond extract can be an alternative.

For the Glaze

1/3 cup Powdered Sugar Opt for agave syrup if avoiding sugar.
1 tablespoon Milk Swap with non-dairy milk as needed.
1 pinch Salt Omit if using salted butter.

Equipment

Mini muffin tin
Mixing Bowl
whisk
Sharp Knife

Method

Step-by-Step Instructions for Mini Cinnamon Rolls

Preheat your oven to 180°C (350°F) and grease a mini muffin tin.
Unroll the crescent roll dough on a floured surface and brush with melted butter.
Mix brown sugar and cinnamon, then sprinkle over the buttered dough.
Roll the dough tightly and slice into 16 pieces, placing them cut-side up in the muffin tin.
Bake for 12-15 minutes until golden brown, then let cool slightly before glazing.
Whisk together powdered sugar, milk, vanilla, and salt to make the glaze.
Drizzle the glaze over warm mini cinnamon rolls and serve immediately.

Nutrition

Serving: 1rollCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 16mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Tightly roll the dough to prevent filling from oozing out. Slice carefully with a sharp knife for clean edges.

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