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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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