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Mini Cinnamon Roll Muffins

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Mini Cinnamon Roll Muffins

Lisa
The Cook
16 Servings
7 Ingredients
8 Comments

These yummy little bites of warm cinnamon goodness are topped with a creamy vanilla glaze that just melts in your mouth. Our Mini Cinnamon Roll Muffins are just the right size for tiny hands or for you to grab a second one to enjoy guilt free.

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16 Servings
7 Ingredients
8 Comments

Ingredients

  • 16 ounces Refrigerated Crescent Rolls
  • 4 tablespoons melt Butter
  • 1 tablespoon Cinnamon
  • 2 tablespoons Brown Sugar
  • 2 teaspoons Vanilla Extract
  • 2 tablespoons Milk
  • 1 cup Powdered Sugar

Containers

Supplies

  • Baking Sheets
  • Labels
  • Mini Muffin Tins

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Unroll half of one tube of crescent rolls (4 triangles) and pinch all the seams together. Flip over and do the same.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Nutrition Facts

Servings Per Recipe
16 Servings
Serving Size
2 mini muffins
Amount Per Serving
Calories
168
Total Fat
8g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
8mg
Sodium
215mg
Total Carbohydrates
22g
Fiber
0g
Sugar
13g
Protein
2g
WW Freestyle
7

Categories

shellfish-free, fish-free, kid-friendly, traditional, vegetarian, nut-free, fall, winter, spring, summer, egg-free

Categories

shellfish-free, fish-free, kid-friendly, traditional, vegetarian, nut-free, fall, winter, spring, summer, egg-free

8 Comments

Join the discussion

  2. 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.

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  3. Delish!
    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!

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  4. 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!

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