8 Minute Mini Cinnamon Rolls are made with refrigerated dough and bake in under 10 minutes. Sweet and poppable, they'll disappear in minutes!
Once you realize you don’t have to wait for the holidays or a weekend brunch to whip up a batch of 8 minute Mini Cinnamon Rolls, the second half of your life begins.
Don’t you just want to pinch their wee, cinnamon-swirled, yeast-free cheeks?!
That’s right, no waiting for dough to double in size 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 — and 8 minutes.
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 slice 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…
These sweet and poppable bites are tiny enough to sit on a spoon but pack a cozy, cinnamon-sugar flavor punch.
I advise making a couple batches – they’ll go fast!
Enjoy!
Equipment
Ingredients
- 8 oz tube crescent roll dough
- 2 Tablespoons butter, melted
- cinnamon
- brown sugar
- 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 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 slice into 8 pieces.
- Place each mini cinnamon roll into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the crescent roll dough then bake according to package directions.
- Meanwhile whisk together maple syrup and milk in a bowl. Add powdered sugar until desired consistency is reached then drizzle over warm cinnamon rolls.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I can’t wait to make these with mt grandson. I’m sure we’ll have fun making these. Cant wait to share some pictures later.
I love this recipe! Its my go to breakfast when my kids have sleepover guests. I always do two cans of rolls, they always eat them all! Today I could not get to my muffin tins…a drawer fell apart! I successfully baked them in a pie pan. Love your site!
Ahhh another amazing way to use my mini cupcake pan! Thanks <3
Heeeelp! sitting over here in the UK, drooling at this post and thinking what the UK version of some of these ingredients would be? What is powdered sugar? is it aritifical sweetener or caster sugar (fine sugar?) and I am assuming that the Crescent Rolls is a pastry for croissants!!
Please help before I start licking the screen!!
:)
powdered sugar = 10X confectioners sugar. Found in the US next to the brown sugar in the the baking aisle – white powdery and used for dusting on top of baked goods. Do you have any kind of tubed rolls? It is layered and flaky. Hope this helps. For the maple syrup – I don’t buy the pure, too expensive – I used Log Cabin No High Fructose Corn Syrup Syrup. Tastes good.
I first posted in October about how great these were. I have since made them many more times-my son asked for them for his birthday! I have since gotten lazy and put them on a cookie sheet/silpat (this way I can make THREE tubes at once)-they do spread out and don’t look as pretty, but taste just as awesome! I also have to say they taste just as good a day or two later! So, to Ashley, asking about making 200 for a wedding – I say go for it! Do a test run, I am sure you will have no problem getting takers to eat them.
I cannot get mine to come out as cute and put together as yours… Any tips??? Help!!! Mine fall apart and come out all bunched up.. I’m using a mini cupcake pan… Would that make a difference…
I cook my son a hot breakfast most mornings, always on school days…what a fun way to do so!!
A friend wants me to make mini cinnamon rolls for her wedding of 200 guests…. My question is how long will they stay fresh and yummy since there will not be a place to heat them up and won’t be able to be eaten as soon as they are cooked????
Unfortunately they’re really only good the same day they’re baked!
I’ve tried this recipe a few times and the rolls always come out but the icing doesn’t :( any tips?
I can’t seem to see any nutritional information on your recipes. Am I missing something? Your recipes sound fantastic but need NI to follow my eating plan. thanks for you reply
Hi Jackie! Unfortunately I’m unable to post NI for my recipes. Livestrong’s MyPlate and My Fitness Pal both have recipe nutrition calculators!
Hello, I was wondering, if you can use the biscuits instead of crescent roll?
worth every miserable calorie…
Iowa girl.,,, you are the devil disguised in a coat of maple frosting.. lol.. these little cinnamon rolls are positively to die for. Being an Iowan myself .. .. I salute you.. this is a dangerously great idea…:)