Recipes
Dough & Filling
- 1 can refrigerated, 8 oz crescent roll dough
- 2 tablespoon unsalted butter, melted
- 0.25 cup light brown sugar
- 2 teaspoon ground cinnamon
Icing
- 0.5 cup powdered sugar
- 2-4 teaspoon milk
- 0.25 teaspoon vanilla extract
- Preheat and Prep: Preheat the oven to 350°F. Generously grease 16 cups of a mini muffin tin with butter or non-stick cooking spray.
- Unroll and Assemble Dough: Open the 1 can (8 oz) of refrigerated crescent roll dough and carefully unroll it onto a lightly greased work surface. The dough separates into 8 perforated triangles (or 4 rectangular pairs). Divide the dough in half so you have 4 triangles per batch. For the first batch, lay 4 triangles side-by-side to form a rough rectangle/square. Firmly press and pinch all diagonal seams and perforations together so no gaps remain. Carefully flip the dough sheet over and pinch the seams together on the opposite side as well to seal completely.
- Roll and Fill: Using a rolling pin, gently roll the sealed dough into an even 7-by-7-inch square. Brush the surface with 1 tablespoon of melted butter. Sprinkle 2 tablespoons (half of the 1/4 cup) light brown sugar evenly over the dough, then dust evenly with 1 teaspoon ground cinnamon.
- Roll and Slice: Starting from one edge, roll the dough snugly into a tight log. Using a sharp knife, slice the log into 8 equal mini rolls using a gentle side-to-side sawing motion (avoid pressing straight down so the rolls retain their round spiral shape). Place the 8 rolls cut-side up into the prepared mini muffin tin cups.
- Repeat for Second Batch: Repeat the process with the remaining 4 triangles of crescent dough, 1 tablespoon melted butter, 2 tablespoons light brown sugar, and 1 teaspoon ground cinnamon to make 8 more rolls (16 rolls total).
- Bake: Bake in the preheated oven until just golden brown, about . Let them cool for , then gently run a butter knife around the edges of each muffin cup to loosen them while still warm. Transfer the rolls to a wire rack set over paper towels.
- Make the Icing: In a small mixing bowl, whisk together the powdered sugar (1/2 cup), milk (2-4 teaspoons, adjusting to reach your desired consistency), and vanilla extract (1/4 teaspoon) until smooth.
- Glaze and Serve: Drizzle the icing over the warm mini cinnamon rolls using a spoon or by piping it from a small plastic bag with the corner snipped off. Serve warm.