Mini Cinnamon Rolls.

Well. The whole “post every three days” thing has gone to pot over Christmas and New Year’s, hasn’t it?  Yes.  Yes.  It has.  But here’s to getting back on track.

Mini Cinnamon Rolls.  I haven’t made these in some time, and my waistline is thankful, because though I’m not a big sweets eater, I could polish off a whole pan of these in a sitting.  No problem.

Mini Cinnamon Rolls

2 cans refrigerated crescent rolls

Softened butter

Cinnamon

Sugar

Glaze

Butter

Vanilla

Powdered Sugar

Milk

Ingredients.

Preheat your oven to 350 degrees.  Remove crescent rolls from can, unroll and separate into rectangles.  Press seams of rectangles together.

Pressed rectangles of doughy goodness.

Spread a layer of softened butter over each rectangle, followed by generous shakings of cinnamon and a sprinkle of sugar.  You’ll notice that none of these ingredients have specific measurements.  That’s on purpose.  Mostly because you can’t go wrong, but also because you can spread, shake and sprinkle to taste, so go for it!

Butter.  Then cinnamon.  Then sugar.

Roll rectangle into a log.  And cut into sections.

The slices are about 3/4 inch thick.  And I recommend using a serrated knife for cutting.  It's much easier.

Place cut mini rolls in a 9×13 baking dish.

I started using a serrated knife after the first two rows on the right.  For obvious reasons.

Bake at 350 degrees for 15-20 minutes - until lightly golden on the edges.  While the rolls are baking, prepare the glaze.  I use a half stick of butter, melted, but really any amount under that is just fine as well, if you’re counting calories.  But let’s be honest, if you’re counting calories, this is not a recipe for you.  To the melted butter, add a bit of vanilla (a tsp, perhaps) and powdered sugar (about 2 cups).  The resulting mixture will be stiff.

Butter.  Vanilla.  Powdered sugar.

Thin with milk until easily pourable.

Thinned.  It's much prettier, yes?

Remove the baked rolls from the oven.  Pour glaze over them while they are still hot.

Hot and fresh from the oven.

Drowning in glaze.  Because that's how they're best.

Serve hot.  And for the record, one is not enough.  These guys are mini.  And cute.

Mini.  See?

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4 Comments »

Comment by Lauren on January 7, 2010 at 6:32 am

Ha! They’re so tiny and cute - like little baby Cinnabons. You could sell them in a tiny little airport!

 
Comment by Peggy on January 7, 2010 at 9:04 am

Oh my goodness, my mouth is watering!! I LOVE warm cinnamon rolls!! LOVE. I often make the Philsbury in a can ones.

But these look so fun … I love rolling things up & then slicing, slicing, slicing. I’m getting the ingredients on my way home!

(PS–I love you vanilla bottle…we don’t have that kind here)

 
Comment by parkingathome on January 7, 2010 at 1:00 pm

 
Comment by Brad on January 7, 2010 at 6:08 pm

I like the picture of them drowning in glaze. Where’s my spoon? Hehe…

 
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