Mini (no yeast) Cinnamon Buns

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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



  • 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


  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

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© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.



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!





All Comments

  1. Looks great, I want to try it! And EAT It!

    You mention needing a rolling pin. My grandmother used a wine bottle. Maybe it wasn’t a wine bottle since she didn’t drink, but it was wine bottle shaped! 🙂

    Anyway, that’s how I learned and I still use a bottle preferentially to an actual rolling pin, so give it a try if your relatives and friends don’t come through for xmas.

  2. So, I tried ’em and liked ’em.
    Today I tried another filling, orange marmalade. Yum! So for one tube of cresent rolls, I used 4 heaping tablespoons of marmalade cut by 2 tablespoons of brandy to make the marm easier to spread. Try it!

    1. Matthew – your suggestion is amazing!! Seriously, so so creative– brandy + orange marmalade in the mini buns sounds incredible. I must try that ASAP. Thank you so much!

  3. Thank you, nice lady! Who knew that you could use crescent rolls to make cinnamon buns – you smart, little punk!!! 😉

    I will definitely be making this recipe. 🙂

  4. I can’t wait to try these!! I kill yeast. Seriously, I walk in a room where people are successfully making bread and the yeast just up and dies. My hubby and bff make bread and kick me out of the house just so the bread/dough survives. Kicker is I went to college to become a chef and gave up. Now I just cook/bake for my family and friends…..I KNOW your mini cinnamon buns are going to be a staple in this house!

    1. That is too funny, Beth! I do not work well with yeast either! Glad we have that in common. Hope you like these mini cinnamon buns!

  5. These were delicious! Wish I had more mini muffin pans. Had a little melted butter left over from them and made the glaze with that butter, real maple syrup, and a little powdered sugar. Amazing!

  6. Hello Sally! Delicious blog you have here! And I must hold you close to my heart because you put cake batter in everything! lol
    I made these cinni-mini’s this morning and they were awesome! Much better than the store bought ones, and I love being able to control how much butter, brown sugar, cinnamon, and icing I use… = MORE is better 😛
    I just wanted to say, you should include something in your directions that makes the dough a bit more manageable. The dough stuck to the counter badly and made it impossible to flip (and difficult to roll). Maybe flouring or spraying with non-stick would have helped? Needless to say, mine didn’t get flipped. It got rolled, cursed at, and that was it lol
    I’m not sure if flowering or spraying would alter their outcome but, it was very frustrating.
    Thanks for the good eats!

    1. Thank you so so much for the tip! I will add “flour the surface” to my recipe instructions. I appreciate your feedback a lot! I’m so glad you found my blog AND have found many recipes you love! Yes, the more frosting the better is my motto! And cake batter is my middle name 🙂

  7. I just made these using a normal muffin pan. I also added raisins to the sugar and cinnamon, i really liked them! I didn’t have anything to make icing, so i made them as neat as i could, and they looked a bit like roses! Everybody loved them, thanks for this recipe!

    1. That sounds incredible! I’d love the addition of raisins – gives the buns some nice texture. Thanks for letting me know Marye 🙂

  8. Sally!!!!

    Today is Sunday, October 14th. I made these this afternoon for brunch. I am from Alabama (ROLL TIDE ROLL), so I added roasted pecans that I chopped into small pieces to half of the batch for my husband. The other half I left the pecans out for our son. They were absolutely amazing. I have used recipes from Pinterest on so many occasions, but, these are by far the best cinnamon rolls that we have ever had. Not having to make them from scratch was the best!! I put all of the pecan cinnamon rolls and some bacon (if you are from Alabama you have to have bacon for breakfast/brunch) on a plate and on the coffee table for my husband (he’s from Miami) and his friends while they watch the football game (Miami Dolphins). They are really enjoying them….I know that my husband will request them again and again. I made your chewy Butterfinger cookies last night. I am going over to that recipe to send you a comment….

    1. I am SO glad to hear this! I love how easy these cinnamon buns are too – literally take no time at all and are quite tasty for such little effort, you know? I must add pecans to them next time – fabulous idea! You are so sweet to write in, it really means a lot to me! My bf requests these mini rolls ALOT! I want to make them with pumpkin soon. Maybe half with pumpkin and half with pecans! Or mix the two together. 😀

  9. could you please tell me of sites that are made for mini’s….i have mini muffin, mini bundt. mini angel food, etc…want to make some nmini’s for Christmas….thanks!

    1. Hi Sharon! I am not sure what you mean by “could you please tell me of sites that are made for mini’s” I used a mini muffin pan for this recipe.

  10. i meant recipes designed for mini baking….also do you know of a site (s) where you can order the mini (novelty) pans? thanks

  11. I made these for our Christmas morning breakfast and they were great. I cut each roll into 6 pieces and made 12 vs 16 and it still worked great. And they were so cute 🙂

  12. WOWZA Sally…..YUM YUM YUM!!!
    I made these thinking “the kids will love them” but not expecting to be wowed myself (I am kind of (ok, totally) a baking snob and didn’t think I would actually go “wow” over anything that started off in a tube….I was W*R*O*N*G!) These are FABULOUS!!!!
    For anyone considering making these, I would recommend you run out and get a few more mini muffin tins and make a double batch b/c my little family of four devoured these in about 3.5 seconds!

  13. We didn’t have crescent roll dough on hand, but we did have flaky biscuit dough! I just rolled out each biscuit, pressed seams together, then I trimmed the edges and used the extra pieces to “strengthen” the seams. They were a huge hit and everyone loved them! They’re super cute and super tasty! Will defineltey be making these again! Next time, with the crescent dough. 🙂

    1. sooo glad to know these work with biscuit dough, Cassie! Thanks so much for reporting back about that. I love how easy these are. Let me know how they go with the crescent dough next time. Thanks Cassie!

      1. Sally, these were such a hit at the shower! Everyone kept commenting how great they were. Thanks for the wonderful inspiration!

  14. Wow, these are seriously amazing!! I honestly could make these every day they are that good and kid approved…even better! Thanks for an awesome recipe. 🙂

  15. Sally, my mother in law made these over Christmas break when we were visiting there and they were so amazing! The maple syrup in the icing is to die for. Anyway, I will definitely be making these sometime soon, now that you posted it on your fb I am craving them!

  16. I’ve tried some of your recipes and forwarded others Yummy!!! But guess what–on the underside of the world we DON”T HAVE refrigerated dough!! None of those lovely pop open tubes that do all sorts of things. Sad state of affairs but maybe better for my waistline. It’s also pretty hard to get peanut butter cups–they just din’t understand peanut butter in Australia. Keep up the innovations!

  17. Sally I made the mini cinnamon rolls for breakfast this morning and my husband looked at me and said “I’d marry you again” These were amazing!!! thanks for the awesome recipe.

    1. Hi Kelly! The “no yeast” means that you can make these cinnamon rolls without additional yeast like a traditional cinnamon roll recipe. Thanks!

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