August 28, 2012Posted in: Breakfast
Rachel saw these mini cinnamon rolls on Pintrest Saturday night. Needless to say, I was baking them for her the next morning. When a pregnant lady wants something, she get’s it – though to be fair, even if she wasn’t pregnant I’d still totally make anything she wants. Especially something as tasty sounding, and looking, as these.
Their isn’t much to the recipe really. Just buy some crescent roll dough, roll it out, sprinkle on melted butter, cinnamon, and brown sugar, roll up, cut, bake, and eat. Oh, some glaze too. Ok. So I’ll share the “recipe” below, but seriously, these are super easy to make and super tasty.
I suppose it’s kind of cheating as you aren’t making the dough yourself. So let’s call this a semi-homemade cinnabon recipe. If you want to make a copy cat cinnabon recipe, 100% homemade, you can try Lauren’s recipe at Lauren’s Latest. They’re on my list of things to bake, but for now, this semi-homemade recipe definitely did the trick.
(Semi) Homemade Mini Cinnabons
- 1-8oz tube crescent roll dough
- 2 Tablespoons butter
- brown sugar
- For the Maple Icing:
- 1 teaspoon maple syrup
- 1 Tablespoon skim milk
- 3/4 cup powdered sugar
- Preheat oven according to crescent roll dough package directions. Layout half the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams on the back side together too.
- Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick. Brush with half the butter, and sprinkle with as much cinnamon and brown sugar as you want. Roll into a log and cut into 8 pieces.
- Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the crescent roll dough. Bake according to package directions.
- Meanwhile whisk together maple syrup and milk in a bowl. Add in powdered sugar until desired consistency is reached. Drizzle over warm cinnamon rolls.
Recipe from: Iowa Girl Eats