Easy Mini Cinnamon Rolls
These easy mini cinnamon rolls use crescent roll sheets, sweet brown sugar and cinnamon, topped with a cream cheese frosting.
Servings: 24 mini cinnamon rolls
Ingredients
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
For icing:
- 2 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1-½ cups powdered sugar
Instructions
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
Serving: 1g | Calories: 49kcal | Carbohydrates: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 47mg | Sugar: 5g