Monday, December 3, 2012

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?
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. 
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.
Printable Recipe Here


Anonymous said...

Cinnamon rolls look yummy...for the brown sugar, I was told to put a piece of bread in with it so it doesnt get hard (might be a Florida thing cuz of the humidity, but it does work :)

Anita at Hungry Couple said...

I love the dough shortcut. Easy and delicious. I can smell these already! :)

JANNA said...

Those look delicious!! Looks like a perfect breakfast for a busy Christmas morning to me!!

Jessica@AKitchenAddiction said...

How fun! Cinnamon rolls in any form are a favorite at my house!

Sandra :) said...

As soon as I saw the picture I ran into my kitchen and tried these, then I blogged about it! They were quick and easy to make, and they look delicious (I'm on a diet so I won't be having any) - I suspect I'll qualify as momtastic tonight :D

Aina said...

we dont get this dough here in uk :( what should i do?

The Better Baker said...

Oh Sweet Friend! I will be over for breakfast in the morning and help you clean up these yummy bites. ;-} Can't wait to try them soon!

Alison said...

Love it, will definately be making these!

Anonymous said...

My 16-yr old son was totally bummed when Burger King discontinued their cinna-minis. So when I made these this morning, he was in seventh heaven. In fact, he said they were WAY better than the original ones. THANK YOU for such a simple, yet tasty morning treat.

Anonymous said...

This is perfect for me! I've been looking for a quick recipe to serve on Christmas morning when everyone is too busy opening gifts to sit for a big breakfast. I think I'll serve these with fresh fruit skewers and hot chocolate :)

Kari Lindsay said...

Oooh, I wasn't aware that they made seamless crescent dough. I'm always learning something new or interesting from you Brandie. I love these little cuties, to serve Christmas morning.

Barbara Cook said...

I made these this morning for our after Christmas breakfast.... It was Yummy all 7 kids love them.. They are so easy and quick to make...but after I rolled them into a tube I used the paper to squeeze it a lil tighter and used floss to cut them

The Country Cook said...

I am so, so happy y'all like this recipe!! Thank you for taking time out to come here and letting me know! Barbara - great idea about the floss!

Anonymous said...

I have found that the liquid coffee creamers that come in so many flavors are a great sub for the milk.

Anonymous said...

Do these taste ok after they are first out of the oven or do you really have to eat them warm? I am thinking of making these for a Mom's group and bringing them completed at home.

Anonymous said...

Do you get hot roll mix? You can use that and make small cinnamon rolls. May not be mini's but close.

Blanche Thorson said...

Easy is the name of the game and this fit the bill perfect. As there are only 2 of us and temptation is always standing there I make these (from this recipe) and serve some and then freeze the rest in two freezer bags (for 2 later servings) a quick warm up in the toaster over and we are set to eat. As for the brown sugar a lettuce leaf on top stored in Tupperware does the trick.

Jackie Hammond Jackie said...

I love these and enjoy making them. I have always made cinnamon rolls from scratch but these work great for just the two of us.

tanya1234 said...

thankxxxxxxxxxxxx awesome

Sandra Morrissey said...

You are so awesome. Thank you for all the wonderful and easy to make recipes. Love, Love, Love your site.

Donna V said...


Anonymous said...

Cinnamon makes for good morning goodies. Thanks much for all your good ideas coming our way.

Julianne Wyatt said...

Hi. I never did use bread, but I place my original brown sugar bag into a brown paper sack then into the pantry. It keeps the sugar soft and easy to use.

Helen hollins-radhouani said...


Diane O'Brien said...

Are you able to make the dough up and cut into slices and freeze without baking for a later use or are you better to bake them and freeze them then? These wouldn't last long in our house with 6 people so I'd like to plan ahead and make a bunch! Great for school mornings!

Judy Collins said...

I keep my brown sugar in large mason jar with the lid on tight works great and looks good too!

Virginia C said...

I add pecans before rolling into a log. Delish!!

Anonymous said...

I should have thought about the pecans. What I will say is this is a very simple recipe to follow. I didn't read about the floss idea until afterward, but it sounds great as my knife didn't seem to make good sharp cuts. As the bread is out getting to room temperature it becomes harder to work with, ie rolling it and cutting it, so I woudl suggest working quickly. also my vanilla flavoring was brown not clear, so the icing wasn't white. It didn't bother me but just wanted to let others know you should use CLEAR vanilla extract.

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