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.
Do you use the mini muffin pans or the regular sized ones? I’m assuming mini since they are called mini cinnamon rolls.
Yep – a mini pan!
really great and easy!
thanks
Just made these…DELISH! My son was eating them as soon as the icing hit the warm roll. Thanks!
Found you on Pinterest a couple of days ago… Just made these for my 9 year old and two of her friends! SOOO yummy!
For some reason though I was out of milk but had eggnog, so I made an icing with the eggnog. It turned out great!
Hi. I’m from Iowa too!! I just made these and they’re so easy and yummy. THanks!
I found you on Pinterest! Can’t wait to make these for my family this weekend. in response to Nina, I wanted to suggest using dental floss to cut the rolls. You loop the floss around the dough log and put tight to get a nice clean cut. Hope that makes sense….and hope it works for you. It’s a little trick I picked up somewhere along the way when making cinnamon rolls.
Super cute!! My only question for you (and you totally don’t have to reveal your secret if you don’t want to) is how you got them to cut so nicely?! I was with you all the way through the dough being rolled, but as soon as I tried to cut them, they squished almost flat! I’m not a huge baker so it could just be normal baking knowledge, but I’m clueless. Nonetheless, they were super tasty! Thanks for passing on the recipe!!
Try using a sharp, serrated knife!
My family always uses dental floss to cut cinnamon rolls. Just slide a piece under the rolled up dough log and bring the two pieces together and pull through each other cutting the dough. Makes cutting easy and no mushing if you don’t have a sharp enough knife.
Try using dental floss to cut them. Wrap the dental floss around 1 time, and pull the ends. makes nice cut.
Please be sure to use UNFLAVORED DENTAL FLOSS…..some flavors might be tasted as part of the cinnamoon flavor..yuck.
These look delish and I’m thinking about them for Christmas morning! Can you prep them ahead of time and then put them in the fridge overnight? Or will the dough rise?
I think that’d probably be fine! Just cover the top with plastic wrap so the dough doesn’t dry out.
Did the regular muffin tin work out? I don’t have a mini muffin tin. Also, could you make these in the evening and they still be good in the morning? I’m thinking about bringing them to work!
So cute!
I’m not sure what would happen if you used a regular sized tin – you might want to reduce the baking time. I think you could make them ahead of time – just cover with plastic wrap in the fridge!
Cute idea!!!
Probably a stupid question… but did you use a regular sized muffin tin or is that a mini-muffin tin? I am about to try them and I am using a regular sized so we shall see how it turns out. I hope just as good as your pictures!! Cinnamon rolls are a STAPLE around here ;)
It’s a mini muffin tin! :)
How adorable! I could probably eat a hundred of these!
I love this! I am going to bring these to a potluck brunch I go to every year. Was planning on making full-size cinnamon rolls from the Southern Plate blog, but these are nice b/c there is SO much good food at the brunch full-sized cinn. rolls might be too much!