These adorable little cinnamon rolls are too easy to pop into your mouth as you walk by the plate. Their eat-ability is too irresistible and I would recommend making a few tubes of crescent rolls just to make sure there’s enough to go around. These might be some of the cutest food I’ve ever made so keep in mind how cute it is while you’re putting another one in your mouth 🙂 You can put however much (or little) butter, cinnamon, and brown sugar on them that you like, or perhaps some nuts, nutella, chocolate chips, or just about anything that can be rolled up and baked sounds good to me!
Remember those terribly delicious cinnamon mini’s from burger king? I don’t recall ever eating one but I did think they were super cute. I had purchased a mini muffin pan this summer for my shortcakes, but other than that, it hadn’t seen much action. In fact, I made a big old racket trying to chase it out of the bottom of the cupboard and probably woke up PIC. Sorry man…
10 min. + cook time
- 1-8oz tube crescent roll dough
- 2 TBS butter
- brown sugar
For the maple icing:
- 1 teaspoon maple syrup
- 1 Tablespoon 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.