The quickest cinnamon rolls! No yeast required.
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.
Simple maple icing: maple syrup, milk, & powdered sugar. You could even use it on mini french toast, too.Print
30 minutes, no yeast required, adorable and delicious mini cinnamon buns. You can’t stop at one (or 4!).
- 1–8oz tube crescent roll dough
- 2 Tablespoons unsalted butter, melted
- ground cinnamon
- light or dark brown sugar
- 1 teaspoon pure maple syrup
- 1 Tablespoon milk (I used almond milk)
- 3/4 cup confectioners’ sugar
- Preheat oven to 350°F (177°C) (or whatever your tube of crescent roll instructs). Spray 16 tins of a mini muffin pan with nonstick spray. Set aside.
- 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.
- 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.
- 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.
- 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.
- Make the icing: Whisk together maple syrup and milk in a small bowl. Stir in confectioners’ sugar until no sugar lumps appear in the glaze. Spoon over warm cinnamon buns.
- Recipe from Iowa Girl Eats.
Keywords: mini cinnamon buns