Who doesn't love a quick and easy recipe?
How about a quick and easy recipe for a cinnamon roll?
These babies start out with a can of crescent roll dough that you roll out, brush with melted butter and top with cinnamon and sugar. Then, you roll em up, cut em and bake! Top with a glaze and voila, you are done! When I made these, I was not in the mood to take my time and try to make them pretty, but I was impressed they still came out looking pretty good!
Pop one in your mouth!
Okay, pop another one!
Now, these will never replace my favorite big, fat, doughy cinnamon rolls, but they were a great little snack to have any day of the week. The buttery crescent roll flavor did stand out a little to me (I'm not saying that is a bad thing - I love butter), but if you are not a fan of store-bought crescent rolls, then you might not like these.
This is the perfect thing to make with that can of crescent roll dough that you bought while it was on sale and never got around to using it! Or wait . . . was that just me?
Mini Cinnamon Rolls with Maple Icing
1 (8 oz.) tube crescent rolls
2 Tbl. butter, melted
1 tsp. cinnamon
4 Tbl. brown sugar
1 tsp. maple syrup
1 Tbl. milk
1/2 c. powdered sugar
Carefully unroll the tube of crescent roll dough. Pinch the seams together. Flip over and repeat. Take a rolling pin and roll out the dough until it is about 1/4'' thick. Brush with the melted butter and sprinkle with the cinnamon and sugar. Cut the dough in half, so you have two squares. Roll up each half as tightly as possible. Cut into 16 pieces (I just made 12, so that I only had to bake one batch). Place into the cups of a lightly sprayed mini muffin tin. Bake at 350 degrees for around 12 minutes. Meanwhile, combine the maple syrup, milk and powdered sugar. When rolls are done, drizzle with icing. Enjoy!
Jenn's Notes: I made the recipe as is, except I think I might have added a small amount of vanilla to the icing, but that is totally optional!