This quick and easy recipe for mini cinnamon rolls doesn't involve making the dough.
Ingredients
- refrigerated crescent rolls: 1 pack (8 ounce pack)
- dark brown sugar: 0.75 cup
- ground cinnamon: 2 Tbsp
- confectioners' sugar: 1 cup
- milk: 2 Tbsp (or more if needed)
- vanilla extract: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
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Make rolls: Unroll crescent roll dough onto a silicone baking mat or lightly greased work surface and separate into 4 rectangles; firmly press diagonal perforations with your fingers to smooth them out.
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Mix together brown sugar and cinnamon in a small bowl; sprinkle evenly over rectangles.
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Roll each rectangle into a log starting from the longer side; cut each log into 1/2-inch-thick slices. Arrange cinnamon rolls close to one another on the prepared baking sheet.
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Bake in the preheated oven until golden, 10 to 13 minutes. Transfer cinnamon rolls to a plate and let cool for 1 minute.
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While cinnamon rolls are baking, make icing: Stir together confectioners' sugar, milk, and vanilla in a small bowl until smooth.
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Pour icing over warm rolls.
