Easy Cinna-Minis

We are a household full of Cinnamon Roll lovers.

We like the traditional Cinnamon Rolls, Cinnamon Roll Cake, Cinnamon Roll Cookies, and these Cinna-Minis.

As you can tell, I like to have fun playing around with the traditional cinnamon roll.

And these little Cinna-Minis are just too darn easy to make.

They can be eaten for breakfast or dessert.

Truthfully, we probably have these more often as a dessert.

They get some help from our good friend, the crescent roll.

You can use those things for just about anything, can't ya?

I make a lot of desserts with them like the Sopapilla Cheesecake and Easy Apple & Cheese Danishes.

I also make Jalapeno Popper Bites with them.

They are just so versatile.

So why not use them for Cinnamon Rolls?

Ingredients:
1 (8 oz) tube Crescent Rolls or Crescent Dough Sheet
3 tbsp. butter, melted
¼ cup packed, light brown sugar
½ tbsp. ground cinnamon

For the icing:
1 cup powdered sugar
2 tbsp. milk
1 tsp. vanilla extract

 I am using one of these Crescent Seamless Dough sheets.
I can't always find these in my local stores but they seem to stock them around the holidays.
When I can't find these, I just buy a tube of crescent rolls and push the seams together to make one sheet. 

Directions:

Preheat oven to 350F degrees.

Line a cookie sheet with parchment paper. 

Unroll your crescent dough sheet onto a floured surface (or on parchment paper as I'm doing here).

If you are using regular crescent rolls, you are going to want to push together all the seams so you create one  sheet of dough.

Spread melted butter onto one side of the dough.

Usually I just spoon it on and spread it out with the back of the spoon.

You don't need to go out and buy a  basting brush just for this.

 Sprinkle evenly with brown sugar.

Side Note: There are a lot of tips and tricks for keeping brown sugar fresh, but the easiest solution for me is to just 

put it into a Ziploc bag. Try to squish as much as the air out as you can before sealing.

It works great!

 Then sprinkle with cinnamon.
I usually don't measure how much brown sugar and cinnamon I put on here.
I just normally eyeball it but since this is a recipe website, I figured I ought to come up with an exact measurement.
After you make these a couple of times, you'll probably just be able to eyeball it too.

 Then start rolling it up.  Starting with the long end, use both hands and roll it up as evenly as possible.

 Then start cutting, using a sharp knife,  into 1-inch rolls. You should be able to get about 15-16 rolls from this.

Gently place rolls onto your parchment-lined cookie sheet.

 Bake for about 10-12 minutes on middle rack of your oven.
Note: Some of them might slightly unravel. No worries though, they still taste Ah-mazing.

While the rolls are baking, start making the icing.
Whisk together powdered sugar, milk and vanilla extract until smooth.

Once rolls are done baking (they should be a light, golden brown color), start drizzling on the icing.

My husband prefers to dip his Cinna-Minis right into the icing.

I like to drizzle the icing on top. Do whatever floats your boat.

These rolls are the tastiest when you first pull them out of the oven and they are still warm.

My boys say these go best with an ice cold glass of milk.

Enjoy!

Printable Recipe Here