I feel like people feel like they need an excuse to make cinnamon rolls. Holidays? Definitely. Brunch? For sure. A random Wednesday. Certainly not!
Until now – thanks to 8 Minute Mini Cinnamon Rolls! Don’t you just want to pinch their wee, cinnamon-swirled, YEAST FREE CHEEKS?
That’s right – no waiting for dough to double and rise because we’re channeling our inner Sandra Lee and taking help from the grocery store to bust these babies out in record time. All you need is a tube of crescent roll dough, butter, sugar, cinnamon – oh, and 8 minutes – and you’re off to the races.
Dare you to eat just one…
How to Make Mini Cinnamon Rolls:
Start by smacking open a tube of crescent roll dough. (File that under top 5 most satisfying feelings in life.)
Place half the dough next to each other then pinch the seams together.
Flip then repeat.
Next, take a rolling pin then roll the dough into a smooth square about 1/4″ thick.
Brush on 1 Tablespoon butter then sprinkle with cinnamon and add a dusting of brown sugar. No need to measure – just go with your gut!
Roll the dough into a log then cut into 8 even slices.
Place the rolls into a non-stick sprayed mini muffin tin then bake for 8-10 minutes, or until golden brown.
Whee!
Aren’t they the cutest? I can’t even describe how delicious they smell warm out of the oven!
As the mini cinnamon rolls bake, mix up a quick icing made from maple syrup, powdered sugar, and a little bit of milk. While the cinnamon rolls are still warm, drizzle a teaspoon or two of the icing on top of each one.
DROOL…
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8 Minute Mini Cinnamon Rolls
Description
8 Minute Mini Cinnamon Rolls are ready in under 10 minutes. Sweet and poppable, they disappear in minutes!
Ingredients
- 1-8oz tube crescent roll dough
- 2 Tablespoons butter, melted
- cinnamon
- brown sugar
- For the maple icing:
- 1 teaspoon maple syrup
- 1 Tablespoon milk
- 3/4 cup powdered sugar
Directions
- Preheat oven according to crescent roll dough package directions. Place half the dough (4 triangles) side by side on a cutting board then pinch all the seams together. Flip then pinch the seams on the back side together.
- Using a rolling pin, smooth the seams and roll the dough into a square about 1/4" thick. Brush with half the butter then sprinkle with as much cinnamon and brown sugar as you want. Roll into a log then 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
These sweet and 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!
Enjoy!
I made these 8 minute cinnamon rolls and they were great!! Such a hit for my Christmas brunch!! Thank you for sharing!!
Just want to say Thank you for helping me and Mother’s out thee or I guess men too. I soooo Appreciate this ???????
NO frosting in white, but gooey syrupy
where can I buy crescent roll dough… What can I use if I don’t have that dough
Hi Mercia! You can usually find crescent roll dough in the refrigerated dairy/egg/sausage case.
I love this recipe! I teach middle school cooking, and have been using this as my “introduction” recipe for the past year to help students get used to the flow of our foods labs. I’ve made this countless times with students who have never cooked anything before, and it comes out perfect every time!
Wouldn’t change a thing!
…big hit at holiday parties too!
Oh my gosh, that thrills me to hear, Kristin! I vividly remember so many of the recipes I made in cooking class in high school – so fun!!
For some reason, my icing turnedora light brown
Do you know where I can find the cooking temp?
How could I make these gluten free?
best moment ever – finding this recipe when i was watching tv and feeling sad that i hadnt stopped at cinnabon while out earlier. these came out awesome (i giggled a little that some of them looked a bit like caterpillars trying to escape! :) thank you for having such a quick & easy recipe available!!
Thanks! They are in the oven right now!
I baked it for 8 minutes at 375 Deg F. The dough was still raw. I suggest baking for at least 15 minutes.
[…] Source: Iowa Girl Eats […]
[…] Source: Iowa Girl Eats […]
Do you have any experience freezing the rolls (after baking and before icing)? I’m making these for an early morning birthday party and am trying to make as much stuff in advance as possible and just ice, set up in the am so that I’m not completely stressed the day of the party, but also don’t want to waste my time and have yucky rolls. Unfortunately won’t have time to do a test run myself, so didn’t know if you had any tips?
[…] 8 Minute Mini Cinnamon Roles (recipe here) […]
[…] found this easy recipe for cinnamon buns using pre-made crescent roll dough at Iowa Girl Eats. A few weekends ago, I actually tried it – and boy were they easy to […]
I just made these they turned out great. Also I did not have brown sugar so I used white sugar and just topped them with a little powdered sugar.
These look delicious. Do you serve them warm or can you serve them cool. Also am tring to find a recipie for no flour, sugar pb cookies for a diabetic and I don’t want to use artificial sweetner. I tried stevia but it was too strong. I was hoping maybe you knew of any recipies thanks either way.
Hi Sarah! I’m not very familiar with alternative sugars so unfortunately I don’t have a recipe, but these cinnamon rolls are best enjoyed warm. I hope you love them!
Can you bake on cookie sheet instead of mini muffinpan?
I haven’t tried, Mary, but I’m sure it would work. They might just spread out a little thinner is all!
[…] The secret behind these 8-minute bites is in the refrigerated section. Recipe here. […]