A few years ago, I remember really wanting some type of cinnamon rolls for breakfast, but we weren’t going to go out. So I started trying to think about what we had and what I could use to try to make our own cinnamon rolls. Well, we didn’t have some ready-to-bake cinnamon rolls. We had some crescent rolls, and those are similar, and I had cinnamon and sugar in the pantry. Let’s do this!
One package of crescent rolls makes enough probably for 2-3 people. It was almost too much when it was only Justin and me. Now with two young boys who don’t eat a whole lot still, it’s a perfect amount. Soon, though, we are probably going to have to make more to be able to feed our family, especially because lately breakfast seems to be their favorite meal.
Start with a package of regular crescent rolls, and keep them in the rectangles they come in (don’t fully pull them apart to triangles, keep two triangles together) and pinch the edges so they stay together as you work with them. Cover the crescent rectangles with a small layer of butter, then with sugar and cinnamon. Roll them up and cut into 5 pieces to lay flat. These become your mini cinnamon rolls. Bake for a few minutes and cover with a homemade icing and enjoy your mini cinnamon crescent rolls!
- 1 can crescent rolls
- 1/4 cup butter
- 4 tsp sugar
- 2 tsp cinnamon
- 1/2 cup powdered sugar
- 1 1/2 tbsp french vanilla coffee creamer
- 1/2 tsp vanilla extract
Preheat oven to 375
Separate dough into 4 rectangles and firmly press perforations to seal
Spread 1 tbsp butter evenly over each rectangle
In a small bowl, combine sugar and cinnamon and mix well
Sprinkle evenly over rectangles
Starting with short side of each rectangle, toll up and pinch edges to seal
Cut each roll into 5 slices
Place slices, cut side down, on ungreased 8 or 9 inch pan
Bake for 10-12 minutes or until golden brown
Meanwhile, in small bowl, mix powdered sugar, creamer, and vanilla until smooth
Drizzle icing over warm rolls
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