Mini Cinnamon Rolls
Mini cinnamon rolls are an easy breakfast any day of the week.
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.
