Mini (no yeast) Cinnamon Buns

The quickest cinnamon rolls! No yeast required.

The quickest mini, itty-bitty cinnamon rolls! No yeast required. @sallybakeblog

When I stumbled upon a recipe for no yeast cinnamon buns that take less than 20 minutes to make, I nearly fell off my chair. The fact that these cinnamon buns required no yeast had me sold but the bonus that they are mini had me in heaven. Who doesn’t like itty bitty mini bite sized things?

The quickest mini, itty-bitty cinnamon rolls! No yeast required. @sallybakeblog

It all starts with refrigerated crescent dough. Pop it open, roll out the dough and press the seams together to make it smooth.  Use a rolling pin to make it easier. Next, brush some melted butter over the dough and throw on a ton of cinnamon and brown sugar. Then just bake them up in a mini cupcake pan and impatiently wait 12-14 minutes.

The quickest mini, itty-bitty cinnamon rolls! No yeast required. @sallybakeblog

Simple maple icing: maple syrup, milk, & powdered sugar. Easy peasy. These are the BEST cinnamon buns ever. And they are so easy you MAY be tempted to make them every single day.  😉

 

Mini Cinnamon Buns

20 minutes, no yeast required, adorable and delicious mini cinnamon buns. You can't stop at one (or 4!).

Yield: 16 mini cinnamon buns

Ingredients:

Rolls

  • 1-8oz tube crescent roll dough
  • 2 Tablespoons unsalted butter, melted
  • cinnamon
  • brown sugar

Maple Icing

  • 1 teaspoon maple syrup
  • 1 Tablespoon milk (I used almond milk)
  • 3/4 cup confectioners' sugar

Directions:

  1. Preheat oven to 350F degrees (or whatever your tube of crescent roll instructs). Spray 16 tins of a mini muffin pan with nonstick spray. Set aside.
  2. To make the mini cinnamon buns: Flour your counter surface to prevent sticking, roll out half of the dough (4 triangles) and close the seams together by pinching. Flip over and pinch those seams together as well.
  3. Smooth out the seams with a rolling pin OR cover the dough with parchment paper and roll over with a glass cup. You want the dough to be totally smooth and 1/4" thick.
  4. Brush with 1 tbsp melted butter and sprinkle with brown sugar and cinnamon. Use as much or as little as you prefer. Roll into a log and cut into 8 equal buns.
  5. Repeat steps 2-4 with the other half of the crescent roll dough. Place 16 buns into the prepared muffin tins. Bake for 12-14 minutes or until the buns are lightly browned. Allow to cool for about 5 minutes and spoon icing over top each bun.
  6. To make the icing: Whisk together maple syrup and milk in a small bowl. Stir in powdered sugar until no sugar lumps appear in the glaze. Spoon over warm cinnamon buns.

recipe from Iowa Girl Eats

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

Try my regular Homemade Cinnamon Rolls next!

They only require 1 rise. Great for beginners.

My BEST ever Cinnamon Rolls - totally from scratch, great beginnger recipe!

 

 

 

137 comments

  1. I have left over banana’s I want to use, would the banana filling from your banana chocolate cinnamon rolls work in this recipe?

  2. Can I just say, I love your recipes! Your blog, everything. I have so many cookbooks, but I have to get yours. Everything, everything always looks so good and easy and as a busy working mummy who doesn’t love easy??? Thank you, your addiction is now mine!

  3. Everything I’ve checked out, so far, sounds good. I’m going to try your cinnamon rolls on my wife before her mom gets here from NY.
    I do have a suggestion that I didn’t notice you using.
    When you cut your cinnamon rolls, slip a piece of string under the rolled up dough, bring the ends up, cross them over & pull to make even cuts without smashing the rolls down.
    Just a trick I’ve learned over the years. I think you’ll like it, too.

  4. I’m addicted to your addiction!
    My young daughter and I made these this morning. Oh YUM! And, a great way for her to learn how to cook. 🙂

  5. I love your white mixing bowl where did u get it ????

  6. Would these still be mini if made in a regular muffin pan? I’ve been brainstorming sleepover breakfast recipes and new you’d have something. This is perfect

    • Yes, they would still be mini if you cut them small. Those they may not stay coiled in a larger muffin pan.

    • I was thinking that since we only had one regular-sized pan that I would have to figure out how to make them larger and how long to cook them. This question about them being mini helped me realize they could be similar to chick fil a’s if I placed multiple mini rolls in one cup.
      Thanks!

      • I also did not have a mini pan, so I cooked them in the regular size muffin pan and used cup cake holders. I unrolled the crescent rolls, did no pinching or rolling out of dough. I was in a hurry to get these morsels into my mouth. They were delicious. Needless to say, I will never make homemade cinnamon rolls againl

      • I did the same thing as Trish – I used a regular muffin pan, 12 cupcake liners, and cut the dough into 12 portions. Couldn’t have been easier!

  7. Yes Sally, i nearly fell out of my chair when I tasted these cinnnamon rolls. I have always made cinnamon rolls from scratch. These rolls are to die for.. With all the time that is spent making homemade cinnamon rolls compared to popping these in the oven within 10 minutes, they cannot be beat. To cut down on the cleaning process, I put them in cup cake holders. Thanks for posting this recipe. I don’t think I will ever make homemade rolls ever again………..

  8. Oh, by the way, I cooked the rolls in a 375 degree oven for 11 minutes exactly. They were perfect.

  9. Perfect! I made these this morning and they turned out perfect. So delicious and easy and a big hit, especially with my kids 🙂

  10. These were insanely good! They remind me of the Burger King cinni mini rolls! YUMMM

  11. Question: I want to make about 150-200 of these for my baby shower but no way can I do it all the day of or even the days before. Have you tried to make these in advance, freeze them and then just pop them into the oven to bake? If so, how have they turned out? How far in advance did you make them?

    Btw, I did an experiment to see how long they’ll last and came up with the conclusion that they must be covered with cling wrap or in a container and will stay soft and yummy for 2-3 days at room temperature. I left two out in the open just to see and it hardens but still edible 20 hours after baking (not too yummy anymore though).

    • JC- happy baby shower! You can prep and freeze them and bake before serving, yes. I’ve done this actually- but only stored for around a month if I remember correctly. I would say 2 months max is OK.

  12. I have not yet made this recipe but am super excited to try them! Will they work equally as well with puff pastry as well as crescent dough? I don’t have crescent dough on hand so I was wondering if that would work.

  13. Once a month, I bake with a six-year-old girl. She chooses someone she wants to bake for (whether they had a loss in the family, new job, etc.) and what she wants to make for that person. Anyways, last month she wanted to make Cinnamon Rolls for a brand-new mama and I just KNEW that you, Sally, would have something that would be 1) easy for a 6-year-old’s stamina and 2) fit our time crunch of just a few hours together. Your recipe for the win, again! 🙂

  14. Hi there – just found your recipe on Pinterest and was excited to make it. I had the crescent roll dough in my fridge so Sunday morning I set to work and made this easy recipe! I didn’t roll the dough; more so I pinched it together and then cut 6 rolls from each half (12 total). I put them in cupcake liners in my regular muffin pan, and they were great! Easy clean up, family loved them.

  15. Loved the rolls, but the glaze just tasted like powdered sugar to me. I used maple syrup from family and it has a bit of a different taste to it, so maybe that was why. I will definitely make regular cinnamon rolls again unlike some of the commenters, but these are fun and SO quick to make a bunch. 

  16. Question- do you have any recipe for the crescent dough? 

    • Amy, this recipe uses the pre-made Pillsury crescent roll dough in a tube- that’s what makes it so fast, easy, and yummy. I suppose you could make your own dough but then you can easily look up another recipe for that online (yeast-free cinnamon rolls).

  17. Hey Sally! These are adorable. I’ll be making them tonight for my boyfriends family. I’m actually MORE intimidated by using premade dough since I’ve only ever made cinnamon rolls entirely from scratch. Just curious, I’m sure this is a stupid q: but what do you mean by “pinch the seams”? Do you mean squeeze the edges of the triangles to form a half circle? If so should we wet them? Would love any demonstration pictures you have haha

Leave a Reply

Your email address will not be published. Required fields are marked *