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 were wonderful………so yummy! Had to laugh though at your recipe calling for skim milk in the frosting!! Like that makes this low cal…….haha………oh well, I just won’t make them very often!
Love your website by the way! Tasty stuff, along with a dose of your cute personality!
Thank you!
And fyi to Jessica, I think you really needed to use the mini muffin pan, that likely keeps them rolled up while baking!
Do you think you could freeze these either before or after baking?
I’m not sure as I’ve never tried, but I bet it would work! Let me know if you give it a shot!
Made this as a treat for my kiddos this morning – I didn’t have a mini-muffin pan, but I used a regular size – my kids ate them SOO quickly – they absolutely loved them! Thanks for the great idea! Mom rocked this morning!
I made these last week for me and my husband. I wanted to try them out before I doubled the recipe for my Bible study group. They were so delicious and very easy to make. I made them on a baking sheet with no problem. I don’t understand how you were able to make them look so pretty though. They wouldn’t stick together, the rolls kept coming undone. They didn’t look very nice, but they tasted great! Any tips on how you rolled them so well would be nice. I’m doubling the recipe early next week.
Make sure you don’t spread the filling all the way to the edges, so the crescent roll can stick to itself. Hopefully that helps! :)
Maybe try a little beaten egg white on the edge and press to seal down, or water might work too.
I can’t wait to make these on Sunday! I love all things MINI
They now make a SHEET OF CRESCENT ROLL dough in a can!!! no more pinching the seams shut.
I’m making these as I type. I’m adding orange zest to the powdered sugar glaze instead of maple. mmm mmmm orange danish
Colleen
Keota IOWA
I made these and they were delicious! I got vanilla flavored topping for it and it melt in my mouth!
You are right…these are fantastic and easy as well! Came to you via The Lettered Cottage, great blog, great fun to be here…wish your B&B was near me in the South!
This morning, after I made these cute little rolls, my husband said, “are they really as good as they look?” I proclaimed, “Even Better!”
If anyone is interested… if you used 1/2 c brown sugar, and the recipe yields 20… they are only 52 calories
I just made these this morning and they were a huge hit for my moms’ group! Needless to say, I directed my child towards the fruit, so I could eat his share of the cinnamon rolls… so glad I found you/this recipe via pinterest!
I recently discovered your blog, and it’s good to see the younger crowd cooking. Those Mini Cinnamon rolls are beyond great thinking. At my age I’m ashamed I didn’t think to make them this way. Good Job.
DELICIOUS!!! I made these this morning and I absolutely LOVED them!! Super easy too!