Mini Cinnamon Rolls
A sweet push-up treat made with crescent dough, perfect for a weekend brunch.
Ingredients
Pillsbury seamless crescent dough
1 can
ground cinnamon
1 tbsp
brown sugar
2 tbsp
granulated sugar
2 tbsp
butter, melted
1/4 cup
powdered sugar
1/2 cup
water or milk
2 tbsp
vanilla extract
1/8 tsp
Instructions
1
Make the cinnamon rolls
Preheat the oven to 375°F. Unroll the dough and cut it into 4 equal pieces. Mix the cinnamon and sugars. Brush one piece of dough with 1/4 of the melted butter, reaching the edges. Sprinkle it with 1/4 of the cinnamon-sugar mixture. Starting from the wide edge, roll the dough up as tightly as possible; pinch both ends to keep its shape while baking. Repeat with the remaining 3 pieces. Using a pizza cutter or sharp knife, cut the rolled dough into rounds about 1/3 inch thick and place them in greased mini muffin tins. Bake in the preheated oven for about 8 minutes.
2
Make the glaze
Mix the powdered sugar, water or milk, and vanilla extract until thoroughly combined. Drizzle the glaze over the mini cinnamon rolls.
3
Assemble
Stack 3 to 4 mini cinnamon rolls in each pull-apart mold.
