Mini Cinnamon Rolls are ready in under 10 minutes. Sweet and poppable, they disappear in minutes!
We’ve got tons of Thanksgiving traditions in my family that I look forward to every year:
Sipping mimosas while watching the Macy’s Thanksgiving Day Parade.
Someone throwing a fit about losing at Scrabble, fueled by the aforementioned mimosas.
Pumpkin pie eaten while watching movies by the fire at night.
Cinnamon rolls to start the day off right.
Yes, before the mimosas, Macy’s Thanksgiving Day Parade, turkey and pie – there’s always a warm batch of cinnamon rolls waiting for my brothers and me as we trickle into my parent’s house from our respective neighborhoods.
They’re warm. They’re sweet. They’re covered in thick icing.
They also kind of sit like a rock in your stomach for a couple hours afterwards. Especially the doughy center piece you fought your brothers off for.
Well this year I thought I’d try something new when it came to those special Thanksgiving morning cinnamon rolls. I thought I’d be the one to bring ‘em, so I could scale back the size and sugar quantity a bit, and start the Thanksgiving morning off right with…
Mini Cinnamon Rolls with Maple Icing!
Don’t you just want to pinch their plump, cinnamon-swirled, icing covered CHEEKS?
These babies are totally awesome, cause you only need to pop one or two (ok probably 3!) to get the comforting taste of an indulgent cinnamon roll, and YOU control the sugar and butter content in them. Plus they’re really easy. Yep, get ready to channel your inner Sandra Lee and bust out a tube of crescent roll dough. One tube will get you 16 mini cinnamon rolls.
Lay half the dough next to each other, and pinch the seams together.
Flip and repeat.
Next take a rolling pin and roll the dough into a square about 1/4″ thick.
Brush on 1 Tablespoon butter,
sprinkle with cinnamon,
and add a dusting of brown sugar.
Roll the dough into one big log, and cut into 8 even slices.
PS you can use as much cinnamon and brown sugar in these rolls as you want. This is a total non-recipe recipe!
Place the rolls into a non-stick sprayed mini muffin tin and bake for 8-10 minutes, or until golden brown.
Aren’t they the cutest? I can’t even describe how delicious they smelled warm out of the oven!
As the minis bake, mix up a quick icing made with maple syrup, powdered sugar, and a little bit of milk. While the cinnamon rolls were still warm, drizzle a teaspoon or two of the icing on top of each one.
Mini Cinnamon Rolls with Maple Icing
Makes 16 mini cinnamon rolls
1-8oz tube crescent roll dough
2 Tablespoons butter
For the maple icing:
1 teaspoon maple syrup
1 Tablespoon skim milk
3/4 cup powdered sugar
- Preheat oven according to crescent roll dough package directions. Layout half the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams on the back side together too.
- Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick. Brush with half the butter, and sprinkle with as much cinnamon and brown sugar as you want. Roll into a log and cut into 8 pieces.
- Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the crescent roll dough. Bake according to package directions.
- Meanwhile whisk together maple syrup and milk in a bowl. Add in powdered sugar until desired consistency is reached. Drizzle over warm cinnamon rolls.
These sweet, poppable bites are tiny enough to sit on a spoon…
but pack BIG, bold flavor!
I’d advise making a couple batches – they’ll go fast!
Have a wonderful, happy, tasty Thanksgiving everyone!
What are some of your Thanksgiving traditions?