It was a quiet Sunday today, the perfect lazy day we all need once in a while. I woke up feeling like baking today and I knew just the recipe to try. I found this recipe on Pinterest recently for miniature cinnamon rolls, and they are just as easy to make as they are to eat!
What do they taste like? They remind me of bite-sized pieces of Cinnabon cinnamon rolls without the heavy frosting. They are cinnamony and the primarily brown sugar filling and the powdered sugar glaze gives the rolls a little extra sweetness. However, the sugary frosting is light so they aren’t as heavy as other cinnamon rolls. I prefer them warm right out of the oven. I think they are a great solution to a cinnamon roll craving when you don’t want to eat an entire cinnamon roll.
1 can of Pillsbury crescent seamless dough sheet (or crescent rolls)
4 tablespoons brown sugar
1 teaspoon cinnamon
1 tablespoon butter
1 tablespoon flour
1/2 cup powdered sugar
2 teaspoons milk
1. In a small bowl mix together the butter, slightly melted, cinnamon, brown sugar, and flour.
2. Open the crescent dough and roll out.
TIPS: You want to roll out the dough immediately after taking the package out of the refrigerator so the dough remains cold. If you are using the crescent rolls you will need to press the diagonal seams of the rolls together at this point. I chose the seamless crescent dough to avoid dealing with the seams. I also put down a little flour so the dough wouldn’t stick to the counter.
3. Cut the rolled out dough in half so you can work with each half individually.
4. Spoon half the cinnamon mixture onto each portion of the dough.
5. Roll the short side of the dough up (I worked from the bottom to the top of each piece of dough).
6. When the dough and cinnamon mixture is rolled up, cut into 2 inch slices.
TIP: I use a serrated knife to make cutting the dough easier.
7. Place all the rolls onto a cookie sheet.
TIP: I covered my cookie sheet with foil and sprayed with non-stick cooking spray to ensure the rolls wouldn’t stick.
8. Bake at 350 degrees for 10-12 minutes.
TIP: The rolls will cool quickly since they are bite-sized. If you prefer to eat them warm, right out of the oven I suggest you make the sugar glaze while they are baking.
9. Mix powdered sugar with the milk. Add more sugar and milk to get the frosting consistency you prefer. I like to work with 1/4 cup of frosting mixed with 1 tablespoon of milk and then add as I go for a thicker frosting.
Drizzle over the mini-cinnies and enjoy!
I found this recipe on Pinterest, and you can also find the original recipe on her website: http://lifestooshorttoskipdessert.blogspot.com