Ingredients
- 1 (8-ounce) tube crescent roll dough (Pillsbury is common)
- 2 tablespoons butter, melted
- Ground cinnamon (to taste)
- Brown sugar (to taste)
Icing Options
Maple Icing
- 1 teaspoon maple syrup
- 1 tablespoon milk
- 3/4 cup powdered sugar
Cream Cheese Icing
- 2 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
Equipment
- Mini muffin tin
- Rolling pin
- Small bowl (for icing)
- Whisk or fork
Instructions
1. Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C). Grease your mini muffin tin.
2. Prepare Dough: Open the crescent roll dough and separate it along the perforations into two rectangles. Pinch together any seams in the dough.
3. Roll and Fill: Lightly flour a surface and roll each dough rectangle into a thin square (about 1/4 inch thick). Brush each square with 1 tablespoon of melted butter. Sprinkle generously with cinnamon and brown sugar to taste.
4. Form Rolls: Roll each dough square into a log. Cut each log into 8 even slices.
5. Bake: Place the mini cinnamon rolls into the prepared muffin tin. Bake for 8-10 minutes, or until golden brown.
6. Make Icing: While the rolls bake, prepare your icing of choice:
7. Maple Icing: Whisk maple syrup and milk in a bowl. Gradually add powdered sugar, whisking until desired consistency is reached.
8. Cream Cheese Icing: Beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until the icing is light and fluffy.
9. Ice and Enjoy: Allow rolls to cool slightly before drizzling them with the icing. Serve warm and enjoy!
Tips
Adjust Sweetness: Control the sweetness by adjusting the amount of brown sugar and the thickness of the icing.
No Mini Muffin Tin? Cut into slightly larger pieces and bake in a regular muffin tin, increasing baking time slightly.
Be Creative! Add chopped nuts, a little orange zest, or try other spice mixtures for variations.
