Saturday, February 21, 2015

Quick & Easy Mini Cinnamon Rolls

Mini Cinnamon Buns
"Naked" or Unglazed Mini Cinnamon Rolls

Mixed Berries Sweet Rolls & Mini Cinnamon Buns
Mixed Berries Sweet Rolls & Mini Cinnamon Rolls

Makes 15 mini rolls

For the mini cinnamon buns:
One can Pillsbury® Original Crescents
4 tbsp (you can use more or less) Cinnamon Sugar (1/4 cup granulated sugar + 1 tbsp ground cinnamon; save any leftover in a air-tight container)
2 tbsp butter, melted

For the glaze:
1/4 cup powdered sugar
1 tbsp heavy cream (or whipping cream)
3/4 tsp vanilla extract

1) Preheat your oven to 180 degrees Celsius.

2) Prepare your mini muffin pans by spraying with non-stick cooking spray.

3) Melt 2 tablespoons of butter.

4) Open your crescent dough and lay out in one large rectangle. Gently pinch the seams together.

5) Brush melted butter all over the laid out crescent dough.

6) Sprinkle generous amount of cinnamon sugar on buttered dough.

7) Starting on the long side, roll the dough tightly from one side to the other, forming a log, and pinch edge together to seal

8) Cut into 15 rolls, 2cm each. There is no need to be that precise but make sure all the pieces are of the same size.

9) Place one roll (cut side up) in one cavity of the prepared mini muffin pan and repeat for all 15 rolls.

10) Bake the rolls for approximately 10 minutes in the preheated oven or until golden brown.

11) While the rolls are baking, stir together the glaze ingredients.

12) When the cinnamon rolls have cooled enough to handle, drizzle glaze all over the rolls. Serve immediately!

Want to make cinnamon rolls from scratch? CLICK HERE!

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