Mini Cinnamon Rolls are so easy to make with store-bought crescent dough and the best warm cinnamon sugar mixture. Topped with homemade cream cheese icing, these two-bite treats are wonderfully sweet! Make this quick and easy breakfast recipe for the kids or keep them all to yourself on a lazy Sunday morning.
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Why We Love This Mini Cinnamon Rolls Recipe
These breakfast bites are simply the best morning treat, especially when you’re short on time. With elements like melted butter, brown sugar, and the best cream cheese frosting swirled on top, there’s a whole lot here to love!
Variations on Cinnamon Roll Bites
Here are just a few easy ways you can customize this easy recipe:
- For more molasses flavor, use dark brown sugar instead of light brown sugar. For less, you can use granulated sugar instead.
- For a little crunch, add up to ½ cup of chopped nuts or dried fruit to the filling.
- In place of the cinnamon filling, you can simply spread some Nutella, melted chocolate, or Biscoff spread.
- Use your favorite spices, flavorings, or extracts to mix up the frosting! Two other delicious options to try are adding a splash of orange flavoring or a pinch of ground cinnamon.
How to Store
Store leftover mini cinnamon rolls in an airtight container in the refrigerator for up to 2 days. Enjoy at room temperature or gently warmed in the microwave.
How to Freeze
Freeze mini cinnamon rolls in an airtight container for up to 3 months. Allow the rolls to thaw overnight in the refrigerator before reheating.
Serving Suggestions
Good morning! Start your day off by pairing these sweet breakfast treats with a glass of cold brew coffee. You can also round out your plate with more savory options like copycat Starbucks egg bites, scrambled eggs, breakfast potatoes, or ham and potato casserole!
You sure can! While I love just how quick and easy this recipe comes together, you can definitely use homemade dough. Try my cinnamon roll recipe!
If you don’t have a mini muffin tin, you can bake these rolls up in a casserole dish or in individual regular-sized muffin liners or muffin tins.
Absolutely! Instead of the cinnamon, you could fill these with Nutella, melted chocolate, or Biscoff spread!
2 mini cinnamon rolls are 266 calories.
More Cinnamon Roll Recipes To Try
- Bakery Style Cinnamon Rolls
- Pumpkin Cinnamon Rolls
- Orange Rolls
- Cinnamon Roll Bread
- Cinnamon Roll French Toast Bake
Mini Cinnamon Rolls Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
For the Cinnamon Rolls
- 2 crescent dough sheets 454 grams (2 (8-ounce) packages)
- 2 tablespoons unsalted butter 28 grams, melted (¼ stick)
- ⅓ cup brown sugar 71 grams
- 1 teaspoon ground cinnamon 3 grams
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon kosher salt
For the Icing
- 2 ounces cream cheese 57 grams, room temperature (¼ brick)
- 2 tablespoons unsalted butter 28 grams, room temperature (¼ stick)
- 1 teaspoon pure vanilla extract 4 grams
- 1½ cups powdered sugar 170 grams
Instructions
For the Cinnamon Rolls
- Preheat oven to 350°F and grease a mini muffin tin with nonstick spray. Set aside.
- Unroll the crescent roll sheets onto a lightly floured surface and brush each one with melted butter.2 crescent dough sheets, 2 tablespoons unsalted butter
- In a small bowl, combine the brown sugar, cinnamon, nutmeg, and salt. Sprinkle the mixture evenly over the crescent rolls.⅓ cup brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon kosher salt
- Roll the crescent rolls tightly into a log and slice into ¾-inch thick rolls– you should have about 12 rolls per log.
- Place one roll into a well of the prepared muffin pan and repeat with the remaining rolls.
- Bake for 8-10 minutes, or until the rolls are set in the center and golden brown around the edges.
- Serve the cinnamon rolls warm, topped with the icing (below).
For the Frosting
- In a small bowl, combine the cream cheese, butter, and vanilla.2 ounces cream cheese, 2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
- Add the powdered sugar and mix until the icing is smooth. Spread the icing over the warm cinnamon rolls and enjoy.1½ cups powdered sugar
Becky’s Tips
- If you can’t find crescent dough sheets, you can use the perforated crescent roll dough. Simply roll it out and pinch the perforations back together before using.
- You can also make your own dough if you prefer.
- For more molasses flavor, use dark brown sugar instead of light brown sugar. For less, you can use granulated sugar instead.
- For a little crunch, add up to ½ cup of chopped nuts or dried fruit to the filling.
- In place of the cinnamon filling, you can simply spread some Nutella, melted chocolate, or Biscoff spread.
- Use your favorite spices, flavorings, or extracts to mix up the frosting! Two other delicious options to try are adding a splash of orange flavoring or a pinch of ground cinnamon.
- These muffins are best eaten the day they are made.
- Be careful not to over-bake the rolls; otherwise, they will be dry.
- Use room temperature cream cheese and butter for the smoothest icing.
- If you would like to freeze these muffins, don’t frost them until after they have thawed.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Mini Cinnamon Rolls Step by Step
Prep: Preheat your oven to 350°F and grease a mini muffin tin with nonstick spray. Set aside.
Unroll the Dough: Unroll 2 crescent roll sheets onto a lightly floured surface and brush each one with 1 tablespoon of melted unsalted butter (use 2 tablespoons total).
Spread the Filling: In a small bowl, combine ⅓ cup of brown sugar, 1 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ⅛ teaspoon of kosher salt. Sprinkle the mixture evenly over the crescent rolls.
Roll and Slice: Roll the crescent rolls tightly into a log and slice into ¾-inch thick rolls– you should have about 12 rolls per log.
Add to the Muffin Tin: Place one roll into a well of the prepared muffin pan and repeat with the remaining rolls.
Bake the Rolls: Bake for 8-10 minutes, or until the rolls are set in the center and golden brown around the edges.
Make the Frosting: In a small bowl, combine 2 ounces (¼ brick) of cream cheese, 2 tablespoons of unsalted butter, and 1 teaspoon of pure vanilla extract. Add 1½ cups of powdered sugar and mix until the icing is smooth. Spread the icing over the warm cinnamon rolls and enjoy.
