A few years ago, I remember 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 and while the boys were really little. Although, the last time we made these, I think the boys both ate more than me, so it’s about time to start doubling.
Yes, we are stereotypical Americans in our house and love sweet breakfast foods. And no one enjoys breakfast here as much as Tyler. Ryan on the other hand, he just wants to eat no matter what the food is.
Step by Step
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. I find that using the back of a spoon will spread tub butter easily without tearing the rolls. Just make sure you are gentle and it won’t be a problem.
Then sprinkle with sugar and cinnamon. It may help to mix the two together in a small bowl first then add it to the rolls to get an even distribution of both the sugar and cinnamon.
Starting with the shorter end of the crescent rolls, carefully roll them and seal
Cut each roll into five pieces and turn the pieces on their sides to lay on a flat side. These become your mini cinnamon rolls.
Bake for 10-12 minutes, until the rolls start to turn golden-brown and the dough is no longer soft.
Meanwhile, whisk the powdered sugar, creamer, and vanilla extract in a small bowl until it’s smooth. If you don’t have coffee creamer or don’t want to use it, you can substitute for either milk or apple juice.
Drizzle the icing over the warm cinnamon rolls and serve immediately.
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- 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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