Easy Mini Cinnamon Rolls
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Mini Cinnamon Rolls – these are the itty bittiest, funnest little cinnamon rolls you’ll ever make! They begin with a store-bought crescent roll dough for a quick and easy treat that’s sure to satisfy those cravings!
Got more time and looking to make the real deal? Try my better-than-Cinnabon, homemade Cinnamon Rolls recipe!
Mini Cinnamon Rolls with Crescent Dough
They aren’t just for kids. Adults will equally love these seriously tasty bite size treats, and everyone will have fun making them!
It’s a no stress, straightforward recipe that comes together quickly and skips all those lengthy rise times. Because sometimes we just don’t have the patience to wait 4 hours for made from scratch cinnamon rolls, right?
All you need to do is press and roll prepared dough, sprinkle with sugar and cinnamon, slice and bake. Then finish with that sweet vanilla icing and boom, cinnamon rolls in a fraction of the traditional time!
What’s not to love?
Mini Cinnamon Rolls 7 Ingredients
- Refrigerated crescent roll dough: I like to use Annie’s since it’s made with more natural ingredients but Pillsbury will work great too.
- Butter: This helps the cinnamon sugar stick. Unsalted is recommended but since it’s only a few tablespoons salted butter would be fine.
- Cinnamon: You can adjust the amount of cinnamon based on personal preference if you’d like.
- Brown sugar: Don’t substitute white sugar. Brown sugar works best here.
- Powdered sugar: This is used for the icing. As with just about any recipe sift your powdered sugar first if it’s clumpy.
- Milk: Adjust the amount added to reach desired consistency. I like it somewhat thin and runny.
- Vanilla extract: A little will go a long way, plus here you don’t want to overdue it or it will start to tint the icing.
Scroll down for full recipe with ingredient amounts.
How to Make Mini Cinnamon Rolls
The directions may seem lengthy and daunting but just refer to the step-by-step photos and you’ll see they’re a breeze!
- Preheat oven to 350 degrees.
- Unroll dough and press seams together: Open crescent roll dough and carefully unroll each piece. Working with one piece at a time lay out and bring four triangles together on greased work surface. Pinch portions and perforated seems together. Carefully turn dough over and repeat on opposite side.
- Roll out, butter and sprinkle with cinnamon and sugar: Roll sealed dough out to about a 7 by 7-inch square. Brush with 1 Tbsp butter. Sprinkle with brown sugar, spread out even. Sprinkle evenly with 1 tsp cinnamon.
- Roll into a log and slice: Start on one end and roll dough fairly snug to opposite end to create a log shape. Cut into portions.
- Transfer to a well greased mini muffin tin. Repeat process with remaining crescent roll dough, butter, brown sugar and cinnamon.
How Long to Bake Them
Bake in preheated oven until just golden brown, about 9 – 11 minutes. Let cool just a minute or two, run knife around edges while still warm and transfer to a wire rack set over paper towels.
How to Prepare Icing
- Mix all ingredients: In a mixing bowl whisk together powered sugar, milk and vanilla extract.
- Spread over mini cinnamon rolls: Transfer to a small resealable bag an cut a small corner or just use a spoon, drizzle over tops.
How long do they keep?
They will keep a few days in an airtight container, but of course just like any other cinnamon roll these are best the day they are made.
Can I double the recipe?
Yes. But be sure to make two sheets of dough (using two packages) rather than bringing two packages together. Recipe makes just 16 minis so if you have a larger group of people I would recommend doubling, though you may not need to double the icing if you don’t care for much.
Tips and Variations
- When cutting each piece use a sharp knife and slice side to side instead of cutting downward, for better appearance.
- Be careful not to over-bake or they’ll be dry.
- Bake on a parchment paper lined baking pan or small baking sheet if you don’t have a mini muffin pan.
- Try with a cream cheese frosting instead of the vanilla icing.
- Also try crescent twists made with similar ingredients.
More Tempting Bite Size Treats to Try
- Chocolate Chip Cookie Bites
- Chocolate Chip cookie Dough Bites
- Churro Bites
- Funfetti Shortbread Bites
- Homemade Donuts (Donut Holes)
Follow Easy Cooking Zone
Easy Mini Cinnamon Rolls {Crescent Dough}
Ingredients
- 1 (8 oz) tube refrigerated crescent roll dough (such as Annie's or Pillsbury)
- 2 Tbsp unsalted butter, melted
- 2 tsp ground cinnamon
- 1/4 cup (not packed, 45g) light brown sugar
Icing
- 1/2 cup (60g) powdered sugar
- 2 - 4 tsp milk
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Open crescent roll dough and carefully unroll each piece (refer to images above). Working with one piece at a time lay out and bring four triangles together on lightly greased work surface. Pinch portions and perforated seems together. Carefully turn dough over and repeat on opposite side.
- Roll sealed dough out to about a 7 by 7-inch square. Brush with 1 Tbsp butter. Sprinkle with brown sugar, spread out even. Sprinkle evenly with 1 tsp cinnamon.
- Start on one end and roll dough fairly snug to opposite end to create a log shape. Cut (side to side, not just pressing down, using a sharp knife) into portions.
- Transfer to a well greased mini muffin tin. Repeat process with remaining crescent roll dough, butter, brown sugar and cinnamon.
- Bake in preheated oven until just golden brown, about 9 - 11 minutes. Let cool just a minute or two, run knife around edges while still warm and transfer to a wire rack set over paper towels.
- For the icing: in a mixing bowl whisk together powered sugar, milk and vanilla extract.
- Transfer to a small resealable bag an cut a small corner or just use a spoon, drizzle over tops. These are best served warm but if you have leftover just store in an airtight container.