Omgomgomgomgomg. These are so freakin’ good. I made them for breakfast on Saturday and all 16 disappeared in a flash – like it had never happened.
Went to Costco 2 hours later, and whoops! How did that case of crescent roll packages get in my cart?
Mini rounds of fluffy dough, filled with butter, cinnamon, brown sugar, and nuts. And topped with a maple glaze.
Bite-sized and ready to devour in under 25 minutes. You’ll never spend money at Cinnabon again.
You may also find yourself making these every single day. Love me? Hate me?
I’m just going to sit over here in the corner. And lick the icing off my fingers.
Mini Cinnamon Rolls
Prep time: 10 minutes
Cook time: 12 minutes
• 1 (8 ounce) tube Pillsbury crescent seamless dough sheet **
• 2 tablespoons butter, melted
• 1 teaspoon cinnamon
• 4 tablespoons brown sugar
• 2 tablespoons finely chopped pecans
• 1 teaspoon maple syrup
• 1 tablespoon skim milk
• 1/2 cup powdered sugar
** If you cannot find the seamless dough, then just buy an 8 ounce tube regular crescent roll dough, but you’ll need to pinch all the seams together, then smooth out slightly with a rolling pin.
Preheat oven to 350 degrees. Lightly coat a non-stick mini muffin tin with cooking spray; set aside.
Layout your dough, longer side toward you. Brush with the butter. Sprinkle with the cinnamon, brown sugar, and pecans. Roll into a log and cut into 16 equal pieces.
Place mini cinnamon rolls into your mini muffin tin. Bake for 12 minutes.
Meanwhile whisk together maple syrup and milk in a bowl. Add in powdered sugar until desired consistency is reached. Drizzle over warm cinnamon rolls and enjoy!
Note: obviously this is a non-recipe recipe where you can use as much or as little of the ingredients as you like!
(slightly adapted from Iowa Girl Eats)