Mini Cinnis
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Who doesn’t love a good cinnamon roll? Here is a cute miniature version of the classic cinnamon rolls. I adapted this recipe for mini cinnis from one I found at myrecipes.com. It was from an edition of Southern Living magazine in 2002.
These little mini’s are so easy to make thanks to one of my most favorite products to use – crescent roll dough. I mean how could you go wrong. Kids will love this little bit size version. Mini tends to be the trend with food and kids lately.
You could also serve the icing on the side and dunk the mini cinnis instead. However, I prefer them with the icing drizzled on top. My husband would probably prefer the dippable version. Then he could enjoy as much frosting as he likes with these rolls.
Here’s the Minis before they get drizzled with icing.
Here is what you need to make the
Mini Cinnis
- REFRIGERATED PILLSBURY CRESCENT CREATION DOUGH
- BUTTER OR MARGARINE
- BROWN SUGAR
- SUGAR
- GROUND CINNAMON
- POWDERED SUGAR
- MILK
- VANILLA EXTRACT
Mini Cinnis
Real Mom Kitchen
Ingredients
- 2 8-ounce cans refrigerated Pillsbury crescent creation dough
- 6 tablespoons butter or margarine softened
- ⅓ cup firmly packed brown sugar
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 1 cup powdered sugar
- 1 ½ tablespoon milk or more to make consistency to drizzle
- ½ teaspoon vanilla extract
Instructions
- Unroll crescent dough, and cut each roll of dough down the center creating 2 rectangles (4 total).
- Stir together butter and next 3 ingredients; it will be the consistency of frosting. Spread evenly over 1 side of each rectangle using the back side of a spoon. Roll up jellyroll fashion, starting at long end. Gently cut each log into 6 slices, using a serrated knife. Place rolls, 1/4 inch apart, into 2 (8-inch) greased cake pans. (8 on the outside edge and 3 in the center)
- Bake at 375° for 15 to 18 minutes or until golden. Cool for 10 minutes.
- Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.
