These easy mini cinnamon rolls use crescent roll sheets, sweet brown sugar, and cinnamon, topped with a cream cheese frosting.
Everything is instantly cuter when it’s mini!
These easy mini cinnamon rolls are really easy, I promise!
I’ve taken some help from the store by using pre-made crescent roll sheets; these are perfect for this application and they save a ton of time so we can get to eating these delicious treats faster!
They’re filled with sweet brown sugar, warm cinnamon and nutmeg, a little melted butter, and all topped with a tangy and sweet homemade cream cheese frosting.
This is the perfect project to have little ones help out with, too!
Next time you wake up with a craving for a breakfast sweet treat, try these easy mini cinnamon rolls!
Ingredients for easy mini cinnamon rolls
For cinnamon rolls:
- Crescent roll sheets – Taking help from the store by using premade crescent roll sheets really helps cut down on prep time!
- Melted butter – Melted butter will help the filling come together.
- Brown sugar – Brown sugar will add a deep caramelized sweetness to the filling.
- Spices – I’ve used a combination of cinnamon and nutmeg.
- Kosher salt – Kosher salt is important to help enhance the flavors of the filling.
- Cream cheese – Cream cheese will add creaminess and a tangy flavor to the frosting.
- Butter – Butter will add a yummy buttery flavor to the frosting.
- Vanilla extract – Vanilla extract will add a subtle vanilla flavor.
- Powdered sugar – Powdered sugar is a common frosting ingredient because it can dissolve at room temperature.
Using normal crescent roll dough
If you cannot find crescent roll sheets you can use regular crescent dough. Here are a few helpful tips on how to turn regular dough into sheets.
Clear a clean and flat surface for rolling out the crescent dough. You can sprinkle a small amount of flour on the surface to prevent sticking, but be careful not to use too much as it might alter the texture of the dough.
Carefully unroll the crescent roll dough onto the prepared surface.
Since it’s the pre-packaged kind, the crescent dough has perforations where the triangles are connected, gently press along these seams with your fingers to seal them together.
You want the dough to become one cohesive sheet.
Use a rolling pin to gently roll out the dough. Start from the center and roll outwards in all directions. Aim to create a thin, even sheet of dough. If the dough sticks to the rolling pin, you can sprinkle a bit of flour on top.
After rolling out the dough, you can shape it into a rectangle or any desired shape for your intended use. If the edges are uneven or too thick, you can use a knife to trim them for a neater appearance.
I’ve kept this filling pretty simple, with just spices and sugar, but here are some other great ingredients to roll up with them:
- Mini chocolate chips
- Nuts (pecans, almonds, or walnuts)
- Dried fruit (raisins, dried apples, or dried cranberries)
- Pumpkin spice
- Orange zest
I’ve used a cream cheese frosting here, but feel free to try some of these different frostings:
- Add a splash of maple extract for a maple-flavored frosting
- Use Nutella if you’re a chocolate lover
- Skip the frosting and drizzle caramel sauce over the cinnamon rolls
Storage and leftovers
These easy mini cinnamon rolls can be stored at room temperature for up to 1 day.
More cinnamon roll treats
- Love the flavors of the holidays? Try my Gingerbread Cinnamon Rolls
- Feeling nutty? Try my Nutty Cinnamon Roll Apple Cake
- Looking for some citrus? Try my Spiced Orange Cinnamon Rolls
- Ready to celebrate fall? Try my Pumpkin Cinnamon Rolls
For cinnamon rolls:
- 1 package crescent roll sheets
- 2 tablespoons butter, melted
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 2 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1-½ cups powdered sugar
For the Cinnamon Rolls
- Preheat your oven to 350 degrees F and grease a mini-muffin pan with nonstick baking spray.
- Unroll the crescent roll sheets onto a lightly floured surface and brush each one with melted butter.
- In a small bowl, combine the brown sugar, cinnamon, nutmeg, and salt. Sprinkle the mixture evenly over the crescent rolls.
- Roll the crescent rolls tightly into a log and slice into 3/4 inch thick rolls-- you should have about 12 rolls per log.
- Place one roll into a well of the prepared muffin pan and repeat with the remaining rolls.
- Bake for 8-10 minutes, or until the rolls are set in the center and golden brown around the edges.
- Serve the cinnamon rolls warm, topped with the icing (below). Store any leftover cupcakes in an airtight container in the fridge for up to two days.
For the Frosting
- In a small bowl, combine the cream cheese, butter, and vanilla.
- Next, add the powdered sugar and mix until the icing is smooth. Spread the icing over the warm cinnamon rolls and enjoy.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 49Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 47mgCarbohydrates: 5gFiber: 0gSugar: 5gProtein: 0g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.