These Easy Cinna-Minis are a copycat of those Burger King favorites! The crescent roll dough is topped with cinnamon brown sugar then drizzled with icing!
AN EASY, DELICIOUS COPYCAT RECIPE
Some of you may remember those popular Cini-Minis that Burger King used to make in the 90’s. They have brought them back a couple of times since and we love them so I figured I needed to make a copycat version so we could eat them anytime we wanted! My version of these little cinnamon rolls are just too darn easy to make. I am calling them Cinna-Minis since that other name is trademarked by Burger King. 😉
CRESCENT ROLL DOUGH MAKES IT EASY!
These mini cinnamon rolls 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 Bars and Apple Danishes & Cheese Danishes. I also make Jalapeno Popper Bites with them. They are just so versatile. So why not use them for Cinnamon Rolls?
INGREDIENTS NEEDED: (FULL RECIPE IN THE RECIPE CARD AT THE BOTTOM OF THE POST)
- crescent rolls or crescent dough sheet
- salted butter
- light brown sugar
- ground cinnamon
- powdered sugar
- 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.
HOW TO MAKE BURGER KING COPYCAT CINNA-MINIS:
Preheat oven to 350F degrees. Line a cookie sheet with parchment paper. Unroll the 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.
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.
CRAVING MORE RECIPES?
- Preheat oven to 350F degrees.
- Line a cookie sheet with parchment paper.
- Unroll your crescent dough sheet onto a floured surface or onto parchment paper.
- If you are using regular crescent rolls (instead of the seamless dough sheet), 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.
- Sprinkle brown sugar evenly onto dough.
- Then sprinkle with cinnamon.
- Starting with the long end of the dough, begin rolling the dough up using both hands and trying to keep it as even as possible.
- Then start cutting, using a sharp knife, into 1-inch rolls.
- Gently place rolls onto your parchment-lined cookie sheet (about 2 inches apart from each other).
- Bake for about 10-12 minutes on middle rack of your oven.
- 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 or you can dunk the rolls right into the bowl of icing as you eat them.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: December 2012
Updated & republished: March 2020