January 19, 2012

12-Minute Cinnamon Rolls or The Cutest Cinnamon Rolls Ever

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Mini Cinnamon Rolls

I know, how is that possible? Homemade cinnamon rolls, fresh from the oven in about 12 minutes? You bet! And they’re delicious and just too adorable not to share. You’ll love ’em, your family will love ’em and your friends will join you in adoring their absolute cuteness!

So how are these possible? With Refrigerated Pillsbury Crescent Roll dough. And imagine how excited I was to see this new product – Crescent Roll Sheets! An uncut rectangle of crescent flakiness just waiting for me to make these little gems. And, not they’re not paying me to write this. I just saw this product and had an a-ha! moment. And now we make!

12-minute Cinnamon RollsPillsbury Crescent Roll Dough Sheet

Difficulty: Easy
Makes: 24 of the most adorable mini cinnamon rolls

Ingredients:

1 can Pillsbury Crescent Roll Sheets (or 1 can of regular crescent rolls but you’ll have to pinch all the seams together)

1/2 cup brown sugar, lightly packed

1 Tablespoon ground cinnamon

1 pinch kosher salt

2 Tablespoons unsalted butter, melted

For the Glaze:

3/4 cup confectioners sugar

1 Tablespoon milk

 

Preheat oven to 375 F. Using non-stick spray, spray a mini muffin pan. You’ll need 2 or you’ll have to bake these in 2 batches.

In a small bowl, melt 2 Tablespoons of unsalted butter in the microwave. Don’t let it boil or it gets funky. In a separate bowl, combine the brown sugar, cinnamon and salt and mix it together so it’s all incorporated together. Set aside the cinnamon/brown sugar mixture.

Remove the Crescent Roll sheet from the canister and unroll it flat on a cutting board or counter top. If you’re using regular crescent roll dough you’ll need to pinch all the seams together on both sides and pat it flat. Try not to work with it too much or roll it out with a rolling pin because it makes it tough and flattens the crescent layers and then it’s not very flaky.

Once you have the dough flat, brush the melted butter over the dough making sure you get all the way to the edges. Liberally sprinkle the cinnamon and brown sugar mixture over the entire dough rectangle. Once all the cinnamon and brown sugar in on the dough, lightly pat it down. You want to make sure none of it escapes, because it tastes so good you’ll want it all!

Now, cut the rectangle in half so you have 2 squares. Since it’s a square (or closely resembling one, this isn’t geometry class!) you can start rolling at any edge. Roll, Roll, Roll! And when you’ve got it into the log shape pinch to seal it.

Mini Cinnamon Roll How To

To create the mini marvels, cut the cinnamon-brown sugar log into 12 pieces. Yes, they are going to be small. You have 2 rolls so you’ll end up with 24 mini cinnamon rolls so you can share (at least 12 of them). My approach to cutting these is to cut the roll in half. Then cut each half in half again so you have 4 pieces. Now cut each section into 3 piece. Math time: 3 x 4 = 12! Place the weensy cinnamon rolls in the greased mini muffin tins and bake in 375F oven for about 8 minutes. Depending on your oven it may take a few more minutes. You’re looking for lightly brown cinnamon rolls. The same color as the standard ones, really. And don’t try and tell me you don’t know what I’m talking about. Everyone’s had a cinnamon roll before. But, if you haven’t, they’re a light brown color a bit lighter than a latte.

While the cinnamon rolls are baking, mix up the glaze. I don’t sift the confectioners sugar. Dump the confectioners sugar in a medium bowl and mix with 1 Tablespoon of milk. Again, depending on humidity and elevation you may need a bit more milk. You want it to be think enough to drizzle but still think enough not to soupy.

Remove from oven when done. Allow to cool for 2 or 3 minutes and remove cinnamon rolls from the pan to a serving plate and drizzle glaze over each cinnamon roll. I use about 1 teaspoon each, but it varies. This is not an exact science. If you don’t want the glaze to melt then cool your rolls a bit longer. If you’re using 2 separate mini muffin tins you don’t have to remove them right away, just be aware that if they fully cool the caramely-cinnaminy goodness will harden and make it difficult to remove from the pan.

Hope you enjoy making these! They’re easy, fun and certainly better for your figure than those giant ones from the mall.

And I think because they’re so small there aren’t but a few calories in it. But I’m not a nutritionist, so don’t take my word for it.

Disclosure: Although I probably don’t need one, I’ll put it here. This is NOT a sponsored post. I saw these cool Crescent Roll dough sheets in the store, bought them with my own money and came home to make these. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Sara

{ 2 comments }

Hollee January 19, 2012 at 4:52 pm

I know what I’m making this weekend! Miss you, friend.

Sara January 21, 2012 at 12:08 am

You’ll have to tell me how they came out. Miss you too. So thrilled for all the success you’ve had with the book.

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