Best Mini Cinnamon Rolls Recipes

MINI CINNAMON ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Unroll crescent roll dough onto a silicone baking mat or lightly greased work surface and separate into 4 rectangles; firmly press diagonal perforations with your fingers to smooth them out.
• Mix brown sugar and cinnamon together in a small bowl; sprinkle mixture evenly over rectangles.
• Roll each rectangle into a log starting from the longer side; cut each log into 1/2-inch thick slices. Arrange mini cinnamon rolls close to one another on the baking sheet.
• Bake the mini cinnamon rolls in the preheated oven until golden, 10 to 13 minutes. Transfer baked rolls to a plate and set aside to cool for 1 minute.
• Combine the confectioners' sugar, milk, and vanilla extract together in a small bowl to make a smooth icing. Pour icing over warm rolls.

MINI MAPLE CINNAMON ROLLS

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or bread flour if needed)., When the cycle is completed, turn dough onto a lightly floured surface. Roll into two 12x7-in. rectangles. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle. Roll up jelly-roll style, starting from a long side; pinch seam to seal. , Cut each roll into 12 slices. Place cut side down in one greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 20 minutes., Bake at 375° until golden brown, 20-25 minutes. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the confectioners' sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls.

MINI CINNAMON ROLLS-PAMPERED CHEF

Steps:

• Preheat your oven to 350*F.
• Separate the rolls into rectangles(2 together) and press the perforations together with fingers. Spread butter over.
• Combine sugar, cinnamon and raisins in a bowl. Sprinkle mixture over rectangles. Roll up each rectangle from the short end. Cut each roll into 5 slices. Place slices cut side down in an ungreased shallow baking dish.
• Bake 20-25 minutes or until the top is golden brown.
• Mix the glaze together and drizzle on top of the rolls. Enjoy!

8-MINUTE MINI CINNAMON ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 16 mini muffin cups.
• Unroll crescent dough onto a work surface; separate into 2 sections along the perforated lines. Brush each half with melted butter; sprinkle with brown sugar and cinnamon. Roll into logs and slice each log into 8 sections. Place into prepared muffin cups.
• Bake rolls in preheated oven until golden brown, about 8 minutes.
• Whisk milk and maple syrup together in a bowl. Mix in confectioners' sugar, a few spoonfuls at a time, to form desired icing consistency. Drizzle over warm rolls.

CHRISTMAS TREE MINI-CINNAMON ROLLS

Steps:

• 1. Preheat oven to 350°. Wipe your cookie sheet with just a very thin smear of butter or veg oil. Don't overdo!
• 2. Open the crescent rolls and place them end to end ... press the perforations of all the crescent rolls together, forming one long rectangle.
• 3. Spread entire crescent dough rectangle with softened butter.
• 4. Combine the sugar, cinnamon and raisins/craisins all together. Sprinkle the mixture over the crescent dough rectangle. (You can add some pecans to this step, too, if you desire, about 2 or 3 tablespoons, FINELY chopped).
• 5. Roll up the rectangle along the LONG edge. Cut into 22 equal segments. Wiping your sharp knife with a buttered rag each time will make the cutting easier.
• 6. Starting at the top of a large cookie sheet, place ONE roll. The second row will be TWO rolls, pyramid style. The third row will be THREE rolls...and so on, until you have SIX rows. This will use a total of 21 of the cinnamon rolls. The 22nd roll will be placed at the base of the tree for the stem.
• 7. Place in pre-heated oven, and bake for about 20 minutes, until puffy and golden.
• 8. Meanwhile, mix the powdered sugar and milk together. Note: you can substitute orange juice or apple juice for the milk. Once you've removed the baked rolls from the oven, drizzle the glaze onto the tree, zig-zag fashion, to resemble garland. Using strawberry flavored powdered sugar makes this especially pretty, and you can decorate "the tree" with cinnamon red-hots or other treats for Christmas morning.
• 9. This will keep the kiddos from starving while they open presents, until you've had a chance to get something together for breakfast!

WW 2 POINTS - MINI CINNAMON ROLLS

Steps:

• Preheat oven to 375°F Spray a 9x13 inch baking pan with cooking spray.
• Combine brown sugar, cinnamon, and butter in small bowl, set aside.
• Separate breadsticks into 12 strips. Sprinkle tops with brown sugar mixture and roll each one into a spiral, pressing to seal the ends. Arrange in baking pan 1 inch apart. Bake until lightly golden, about 15-18 minutes. Cool for 10 minutes.
• To prepare frosting, combine confectioners sugar, cream cheese, and vanilla in a small bowl, adding a few drops of water if needed to make a smooth, spreadable glaze. Drizzle over the tops of the warm rolls and let stand a few minutes to set. Serve warm.

EASY MINI CINNAMON ROLLS

Steps:

• Preheat oven according to package directions for pie crust (usually 400-425) and position rack so you can use the center of your oven.
• Take 6 TB of softened butter or margarine and process or cream with 6 TB of packed brown suger+ 1 tsp of cinnamon and pinch of nutmeg or cake spice OPTIONAL: add 1-2 TB fine-mid processed pecans or walnuts.
• Soften Pie Crust according to package directions by nuking in microwave a few seconds and unroll onto your clean surface.
• Spread 1/2 of creamed mixture onto each pie crust then roll back up as before.
• With a sharp knife, cut roll into 1/2" or desired width of segments end-to-end. The roll will be difficult to cut after cooking without smashing the filling out as the slices are made.
• Spray glass casserole dish liberally with nonstick spray (better to use nonstick foil) and lay each mini roll on dish one deep, leaving 1/4" between each mini roll.
• Prepare sauce, if desired, by melting all ingredients together in microwave. Sauce can also be reserved for dipping. Doing so will result in less mess in pan.
• Pour over top of mini rolls.
• Bake for 12-15 minutes in oven.
• They will be a little sticky inside when done and some filling will have leaked out.

QUICK AND EASY MINI CINNAMON ROLLS

Steps:

• Unroll crescent rolls, and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal.
• Stir together butter and next 4 ingredients; spread evenly over 1 side of each rectangle.
• Roll up jellyroll fashion, starting at long end.
• Gently cut each log into 6 (1-inch-thick) slices, using a serrated knife.
• Place rolls, 1/4 inch apart, into 2 (8-inch) greased cakepans.
• Bake at 375° for 15 to 18 minutes or until golden.
• Cool 5 to 10 minutes.
• Stir together powdered sugar and remaining ingredients.
• Drizzle over warm rolls.
• Note: To make slicing easier, place unbaked rolls on baking sheet, and freeze for 10 minutes.

MINI PECAN CINNAMON ROLLS

Steps:

• 1. SPRAY MINI MUFFIN TIN (OR BRUSH WITH MELTD BUTTER MIXED WITH CINNAMON)SET ASIDE.
• 2. ON FLOURED WORK SURFACE UNROLL 1/2 OF CRESCENTS (4 TRIANGLES)N PINCH TOGETHER SEAMS DUST ROLLING PIN WITH FLOUR N ROLL TO A THIN SMOOTH SHEET.
• 3. BRUSH DOUGH WITH MELTD BUTTER N SPRINKLE 1/2 CUP BROWN SUGAR N 1 TSP. OF CINNAMON THEN SCATTER 1/4 CUP CHPD. PECANS. NOW ROLL UP DOUGH TO FORM A LOG N SLICE 1 INCH PIECES N PLACE IN MINI MUFFIN PAN....BRUSH TOPS WITH MELTD BUTTER, IF DESIRED. REPEAT WITH SECOND HALF OF CRESCENTS.
• 4. PREHEAT OVEN TO 375 N BAKE FOR 12-15 MINUTES....OR BAKE ACCORDING TO CRESCENT PKG.
• 5. IN A SMALL BOWL PUT 1 CUP CONFECTIONERS SUGAR N 2 TSP OF LEMON JUICE (OR 1/2 TSP OF LEMON EXTRACT) N 1 TSP OF MILK(AND VANILLA EXTRACT IF USING)....STIR TO DESIRED CONSISTENCY. PUT A 1/2 TSP. OF THIS ON EACH WARM ROLL N ENJOY!

MINI CINNAMON ROLLS

Steps:

• Preheat oven to 350 degrees. Unroll crescent dough into one large rectangle. Do the same with the other can of dough. Seal perforations by wetting your finger and running it over them.
• Spread margarine evenly over dough. Combine sugar and cinnamon. Sprinkle half evenly over each rectangle of dough. Roll up rectangle tightly, starting from longest side. Cut each roll into 22 slices.
• Spray a 9 inch baking dish or stone with cooking spray. Place slices in dish, starting at outer edge. Bake for 20 to 25 minutes.
• Glaze warm rolls.

AIR FRYER MINI CINNAMON ROLLS

Steps:

• Spray a silicone egg bites mold or small (12-cup) mini muffin pan with nonstick cooking spray.
• Spread the crescent dough out on a lightly floured surface. Press the perforations to seal and roll it out into an 8-by-12-inch rectangle. Spread 3 tablespoons of butter over the dough. Sprinkle with 1 1/2 teaspoons of the cinnamon and the brown sugar. With the short end facing you, cut the dough horizontally into 12 strips, each 1 inch wide. Roll each strip up to form a spiral. Place the rolls spiral side up in the prepared pan. If using a silicone egg bites mold you may need to work in batches.
• Place the pan or silicone mold in a 6-quart air fryer. Cook at 325 degrees F until deeply golden brown, 6 to 8 minutes.
• Meanwhile, prepare the icing. Microwave the remaining 1 tablespoon butter in a microwave-safe cup until melted, about 15 seconds. Combine the confectioners' sugar, milk, vanilla and remaining 1/4 teaspoon cinnamon in a small bowl. Whisk in the melted butter until smooth. Set aside.
• Allow the cinnamon rolls to cool for 3 minutes before removing them from the pan. Drizzle the frosting over the warm rolls and serve.