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Mini "Cheater" Cinnamon Rolls

June 20, 2012

Last week I found this recipe over at Sally’s Baking Addiction and adjusted it slightly for my family.  If you haven’t yet visited Sally’s blog you NEED to go over there now; and tell her I sent you.  But be warned, you might need a bib for all the drooling you’ll be doing over the amazing recipes Sally has posted on her blog.

I love a good cheater recipe and this was a total hit in our house.  Now, I can make tradition cinnamon rolls but I don’t always have the forethought to get up a couple hours earlier then everyone else in the house to make them from scratch.  So when I found this recipe, I actually went downstairs and tried them immediately.  They were DELICIOUS!  I will be making these again and again for my loved ones.

Here’s what you need:
1 – 8 oz. can crescent roll dough – the fresher the better
2 Tbs. butter, at room temperature
1/3 – 1/2 cup sugar
1 Tbs. cinnamon

Icing
1/2 cup powdered sugar
1/2 tsp. vanilla
2 – 4 tsp. milk

Preheat oven to 350 degrees.  Spray mini muffin tins with cooking spray and set aside (I got 20 mini rolls)

In a small bowl mix the sugar and cinnamon and set aside.
 
Roll out half of the dough (4 triangles) on a piece of parchment (for easier clean up) and pinch the seams together then flip over and pinch the same seams together on the other side.  Using a rolling pin, roll the dough into a triangle a little bigger than the original size (about 1-1/2 times as big) and 1/4″ thick.

Spread half the butter on the dough and sprinkle with the cinnamon sugar mixture until well coated, (half the mixture) pressing lightly so the mixture really sticks to the butter.

 
Starting with the wide side roll the dough up tightly and cut into 8 – 10 equal pieces. Placing each piece on it’s side in the prepared mini muffin tins as you go.  
Repeat with the second half of the dough.
Bake for 12 – 14 minutes or until lightly golden brown.
Remove from pan as soon as they are done and place on a cooling rack (I used a spoon to “scoop” the rolls out of each tin).  While the cinnamon rolls are cooling make the icing.
Place the powdered sugar in a bowl and add the vanilla and start with 2 tsp. milk.  Whisk the icing adding 1 tsp. of milk at a time until the desired consistency is achieved.
 
Using a spoon drizzle the icing over the rolls while still warm.
Devour as fast as you can!  Then make more 🙂
Serves – 20 mini rolls
Enjoy!
~Hugs~
Michelle
Here’s the handy printable – Mini Cinnamon Rolls 

You can find me each week linking up to these wonderful blogs.

12 Comments
  1. yum!! I love cinnamon rolls, but they do take a lot of time. These look easy & delicious

  2. Oh, that's such a great recipe! I have it bookmarked too. I want one now!

  3. Quick and time consuming! Thanks for the sharing the recipe with us!

  4. These look wonderful! I am following you now – don't know how I wasn't before! Such yumminess here! 🙂

  5. They sound so delicious…..you can come and make me some!! :0D

  6. Yum!! So glad you made and enjoyed these. Aren't they fantastic and adorable? 🙂

  7. Those look amazing!!

  8. This photo is showing a super-delicious cinnamon-roll. Looks fantastic!

  9. Good morning Michelle! Just wanted to let you know that I nominated you for the Versatile Blogger Award ~ http://www.lovebakesgoodcakes.com/2012/06/chicken-enchilada-soup-and-versatile.html ~ We love cinnamon rolls and these look easy and delicious! We enjoy BBQing, sandwiches and lighter meals when it gets really hot! Hope you have a great weekend!

  10. I just love these! Easy and quick! Thanks for sharing on Southern Sundays. Hope to see you again soon! Happy holiday!

  11. These look so yummy and we can't believe how easy they are!! Yea!! Thanks so much for linking up to our "Strut Your Stuff Saturday". We hope you'll be back next week to share more great recipes!! -The Sisters

  12. These look cute and fun. Thank you for sharing on Saturday Show and Tell. I hope you'll be back this week.-Mackenziehttp://www.cheeriosandlattes.com

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