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.
These are great with dried apples or dried cherries inside the roll, too!
Outstanding! Such a hit!! Added them to annual Christmas Eve Pancake Breakfast! Thanks for sharing!
Just made these! Delicious and super easy. Thanks for sharing!!!!!
After seeing these on Pinterest I tried them out today as a test batch before Christmas morning, and they are absoutley delicious and the cutest thing ever!! So simple and fast. I’m hoping I don’t eat this whole batch myself! Thanks again!
this is the best tateing cinamen rolls i have every tasted!!!!!
Ahhh I really want to make these now! I looked in the fridge and all I have are pillsbury grands!jr golden homestyle buttermilk biscuits (the canned type). Can I just roll that out and use it instead? If I could that’d be amazing. :)
I’m not sure – maybe! They might be *really* puffy, and you may need to increase baking time.
Hmm… I should probably skip the butter too since theyre buttermilk biscuits. Ill try it out and tell you how it goes. :) The worst possible outcome would be to have random puffballs with cinnamon on them. :)
Exactly! How bad could it be?! ;)
Came across this in Pinterest; I just made them for my daughter’s class Christmas party later today. They look very cute and they taste good, it was so easy to do!! I dressed them up by placing them in silver cupcake liners. Thank you for the recipe!!! It’s a keeper for me.
Great idea to put them in a cute liner! :)
so easy and so cute! I’m making these this week!
I just made these for my work snack share and oh my word, they were yummy!!!
Found you via Pinterest- I plan on making these for a potluck brunch tomorrow- any idea how they work the next day? In other words, if I bake them tonight, how will they be tomorrow AM? Thanks!
They’re definitely best the same day – preferably within a couple hours of baking. Just like the plain crescent rolls, they kind of get a little hard & stale!
Thanks so much! I just made a sample batch, and they are DELICIOUS. awesome recipe! Thanks!
Ok…. I seem to be the one not getting it. If you used ONE tube…. and cut the dough roll into EIGHT pieces…. how did you get 16 cinnamon rolls? Did you cut the dough square in half before you rolled it? I’m missing something somehow. :(
The step-by-step pictures above are showing the steps with half of the dough. You repeat with the second half to get 16 rolls total.
Genius! Love it! Do they freeze well (after baking?)…
Such an easy recipe and yet sooooooooooooooo (oooooooo) yummy :)
I’m not sure – they didn’t last long enough to find out!! ;)
Hi! I’m planning on making these soon. They are too cute and seem so easy to make. I do have a question though. Did you use regular pancake syrup or REAL maple syrup? Do you think regular pancake syrup like Mrs. Butterworth’s would work in the icing? Thanks so much! :)
I used real maple, but any kind like Mrs Butterworth would be totally fine!