I made this recipe a while back, before I started this blog, and never really made it again. Granted, it is a quick recipe that everyone loves. Heck, I couldn't even stop eating them after they came out of the oven! If you want another yeast-free cinnamon roll recipe, check out the recipe here for Cinnamon Roll Dippers.
Take your dough, roll it out, and pinch the edges together. Using a rolling pin(or your fingers if you want), flatten the dough so it is even. You can do it in one huge rectangle or two little ones, as I have done.
Spread the melted butter over the top, then sprinkle on the brown sugar and cinnamon mixture. You can be as generous as you want, a little cinnamon sugar never killed anyone!
Roll the dough into logs, you could either do it going the long ways or short way (opposite of what I did), depending on the size and quantity of the rolls preferred. Cut into equal sections with a knife, and place in a lined or greased muffin pan.
One package, for me, filled up an entire mini muffin pan, but it depends on the size of the rolls. Be careful, the rolls might unravel a bit while transporting from cutting board to pan, but they can easily be rolled up again. They look good enough to eat at this stage, but they are definitely a lot better right out of the oven!
The empty spots are the ones I have eaten, they are just so yummy! They puff up in the oven, like they would if you made just the normal crescent rolls. I did not make the glaze because I was selling these the next day, so I didn't want them to get all soggy and gross. The recipe is pretty straight-forward though, and it is just to be drizzled over the tops of he cinnamon rolls. Enjoy!
1 pckg Rolls makes 24 mini buns
8oz can of Crescent Roll Dough
2 Tbsp Butter, melted
2 tsp Cinnamon
2 Tbps Brown Sugar
Icing: 1 tsp Maple Syrup
1 Tbsp Milk
3/4 c Powdered Sugar
1. Preheat oven to 375 degrees F. On a cutting board, roll out the dough into rectangles. Pinch the edges together, then roll out flat.
2. Mix together the cinnamon and brown sugar. Spread butter on top of the dough, then sprinkle with the cinnamon sugar mixture.
3. Roll dough into a little log, then cut into equal pieces. Place rolls in a greased or lined mini muffin pan and bake for 11-13 minutes, or until golden brown.
4. Frosting- Mix the milk and syrup together. Add in powdered sugar 1/4 a cup at a time and mix to a preferred consistency. Drizzle on top of warm cinnamon rolls, and they are best served warm. Enjoy!
Try this recipe? Tell me how it went down below!