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Mini Cinnamon Roll Muffins

Mini Cinnamon Roll Muffins

Any recipe with the flaky deliciousness of a crescent roll has to be delish right?  Well these take top of the list in our house! The little bites of warm cinnamon goodness, topped with a vanilla glaze will melt in your mouth.

Mini Cinnamon Roll Muffins

Author/Source: adapted from Iowa Girl Eats

Lisa @ onceamonthmeals.com


  • 2 tubes refrigerated crescent rolls
  • 4 Tbsp butter, melted
  • 1 Tbsp cinnamon
  • 2 Tbsp brown sugar
  • 2 tsp vanilla
  • 2 Tbsp milk
  • 1.5 cups powdered sugar


Preheat oven to 425F.  Unroll half of one tube of crescent rolls (4 triangles) and pinch all the seams together.  Flip over and do the same.  Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick.  Brush with butter and sprinkle with cinnamon and brown sugar.  Roll into a log and cut into 8 pieces.  Repeat with remaining dough.  Place mini cinnamon buns into a greased mini muffin pan.  Bake 10-12 minutes or just until they begin to brown on top.  Meanwhile, whisk the vanilla and milk in a bowl.  Add in powdered sugar a 1/2 cup at a time until desired consistency is reached. Drizzle over warm cinnamon rolls. Cool slightly before serivng.  

Freezing Directions:

Follow directions above.  Cool completely on cooling rack.  Flash Freeze.  After frozen firm, transfer to gallon freezer storage bag.  TO SERVE:  Remove desired number of muffins from freezer and reheat in microwave until heated through.

Servings: 32 mini cinnamon rolls

**conversion chart image provided by Erik Spiekermann

9 Responses to “Mini Cinnamon Roll Muffins”

  1. Gretchen says:

    What is flash freeze?

  2. […] Servings: 30 Mini Cinnamon RollsAdapted from Once a Month Mom […]

  3. Katrina says:

    These didn’t make it to the freezer. It’s now my go-to recipe for Cinnamon Rolls. I’ve been searching for a recipe for homemade buns that didn’t take hours of kneading and rising for almost three years. The testing half-batch was done from start to finish in twenty minutes. Since I keep everything but Cresent Rolls on hand this was dirt cheap to make (less than $3 for 32).

    The only thing I’ll change is how I handle the filling. Making it as instructed resulted in a gooey delicious mess oozing out the sides as I rolled them up. Next time I’ll make a spreadable paste with softened butter, brown sugar, and cinnamon. I’ll spread it on and cut the strips flat so I can roll them tight.

  4. Amy says:

    I made these for my daycare kids and they ate them right up. Now I am trying a pizza version with a little pizza sauce and cheese. They will love them!

  5. Jaclyn says:

    Do you have the link for the homemade version of crescent rolls? I’ve seen it before, but can’t find it now. Thanks :) these will be made this weekend!

  6. Chelsey says:

    Do you know he nutritional info per serving for this receipe?

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