Mini Cinnamon Rolls

A quick and easy cinnamon roll recipe that doesn’t involve making the dough.



Step: 1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Step: 2

Unroll crescent roll dough onto a silicone baking mat or lightly greased work surface and separate into 4 rectangles; firmly press diagonal perforations with your fingers to smooth them out.

Step: 3

Mix brown sugar and cinnamon together in a small bowl; sprinkle mixture evenly over rectangles.

Step: 4

Roll each rectangle into a log starting from the longer side; cut each log into 1/2-inch thick slices. Arrange mini cinnamon rolls close to one another on the baking sheet.

Step: 5

Bake the mini cinnamon rolls in the preheated oven until golden, 10 to 13 minutes. Transfer baked rolls to a plate and set aside to cool for 1 minute.

Step: 6

Combine the confectioners' sugar, milk, and vanilla extract together in a small bowl to make a smooth icing. Pour icing over warm rolls.


Per Serving: 128 calories; protein 1.1g; carbohydrates 24.2g; fat 3.1g; cholesterol 0.2mg; sodium 113.8mg.

The best flavour of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.

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