Tuesday, May 8, 2012

Mini Cinnamon Rolls

    There are few times in my life that I have the where with all to plan enough ahead to make, "from scratch" cinnamon rolls--maybe once if ever.  It is really unfortunate because I love cinnamon rolls, even the ones I explode from the can.  Getting my hands on a good cinnamon roll is so dangerous because it cancels all self-control I have.  I love cinnamon rolls.

   This variation of cinnamon rolls is great because it combines the elements of from scratch cooking with the elements of convince products which could be the best of both worlds.  The good news is, they are so good no one would be the wiser that you did this from scratch.  For my family, we don't corrupt our cinnamon rolls with anything foreign like nuts or raisins, just can't happen.  If you were one to corrupt your perfect cinnamon rolls with such clutter then be my guest.

1 package of Pillsbury Crescent rolls
1/4 cup Brown Sugar
1 tablespoon Cinnamon Sugar
1 Tablespoon butter, melted

1/4 cup Powdered Sugar
1 teaspoon milk
Dash vanilla

Preheat oven to 400.  Unroll crescent roll dough and pince perforations to seal, making one complete sheet of dough.  Brush with melted butter.  Combine the Cinnamon Sugar and Brown Sugar together in a separate bowl and sprinkle over the buttered dough, evenly.  Starting at a narrow end, roll tightly.  Cut roll into 1/2 in coins and place on a parchment lined cookie sheet.  Bake at 400 for 14-18 minutes or until golden brown.  Make glaze while the rolls are baking.  In a small bowl mix powdered sugar, vanilla, and milk together until smooth.  Glaze the rolls while still warm.  Makes about 12-15 rolls.


  • I keep Cinnamon Sugar in a sifter shaker and just kind of guessed how much I used.  If you don't have cinnamon sugar on hand.  combine 2 Tablespoons of Sugar to 1 tablespoon Cinnamon and stir well.  Don't bother if it's heaping.
  • Using puff pastry would be a great idea if you happen to have that on hand and remember to let it thaw.  I usually only use it for a specific recipe and use all of it up so I don't keep it on hand.  The Puff pastry would be great, though, in this recipe.
  • If you wanted to brush the tops of these rolls with more butter, live dangerously I say.  I didn't and found the rolls to be perfectly buttery. 
  • I use salted butter because I like the flavor of salted butter in sweet cooking.
  • I slowly glaze these rolls hot out of the oven because the glaze kind of soaks in to the rolls.  If you like your glaze to just kind of lay on top, then go right ahead and wait until they are cool
  • One of the things I love about this recipe is the crispiness that the butter and sugar become as they bake. It's almost like a carmel, so good.