Mini Cinnamon Rolls

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Are you looking for an easy breakfast treat for the family? These Mini Cinnamon Rolls start with refrigerated crescent rolls and bake up in no time. 

Mini cinnamon rolls on a blue plate.

Mini cinnamon rolls are a favorite recipe in my house. I can’t even remember how long ago I got the recipe but I know it was before I had kids.

This is one of the easiest recipes you’ll ever make. I know I say that a lot, but it is. It’s just 7 ingredients and there’s a good chance you have everything on hand.

What ingredients do I need to make mini cinnamon rolls?

  • Crescent Rolls
  • Cinnamon
  • Sugar
  • Confectioners’ Sugar
  • Milk
  • Pure Vanilla Extract
  • Butter
Cinnamon Sugar shaker

If you’re like me, you probably have cinnamon sugar made and in your spice rack. My kids love putting it on toast and bagels. I have a dedicated shaker for it.

A few tips for making these tiny cinnamon rolls

I used Pillsbury crescent rolls. When you separate the rectangles, pinch together the diagonal perforations. I’ve never used a store-brand version of crescent rolls but I’m sure they would work fine.

I cut 8 mini rolls from each log. This is easy to do. Cut the log in half, then cut each half in half, then each of those halves in half. Did you follow that?

Just because the edges of the rolls look golden, make sure the center of the pan is fully cooked. You do not want a gooey center.

Want more cinnamon roll recipes?

If you love cinnamon rolls like I love cinnamon rolls try these other recipes. This cinnamon roll bake has become a staple on our Christmas breakfast table. I do make it other times of the year but now it’s tradition. While Cinnamon Roll Bread Pudding would be delicious for breakfast, I think serving it as dessert would be a nice treat.

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Mini Cinnamon Rolls

Mini cinnamon rolls are an easy breakfast any day of the week.
5 from 1 vote
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast and Brunch
Cuisine: American
Servings: 60 rolls

Ingredients

  • 3 8-ounce can refrigerated crescent rolls
  • 5 1/2 teaspoons sugar
  • 2 teaspoons ground cinnamon

Glaze

  • 2/3 cup sifted powdered sugar
  • 2 teaspoons milk or enough for drizzling consistency
  • 2 drops pure vanilla extract
  • Softened butter for greasing the pan

Instructions

  • Preheat oven to 350° F. Lightly grease an 8-inch cake pan with butter.
  • Stir together sugar and cinnamon in a small bowl. Set aside.
  • Unroll crescent roll dough, and separate into 4 rectangles; pinch seams to seal.
  • Sprinkle cinnamon sugar mixture evenly over rectangles.
  • Starting with a long side roll up, jellyroll fashion. Press edges to seal.
  • Cut each log into 5 slices, and place, cut side up, in a lightly greased 9-inch round cake pan.
  • Bake at 350° for 30 – 35 minutes, or until golden and center is cooked. Remove from oven to cooling rack. Prepare glaze.
  • In a small bowl, combine powdered sugar, milk, and vanilla, stirring until smooth; drizzle over warm cinnamon rolls.

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