Store-bought crescent dough is all dressed up with melted butter, cinnamon, sugar, and the best homemade cream cheese icing in this easy Mini Cinnamon Rolls recipe! Step-by-step photos can be seen below the recipe card.
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
Notes
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.
Storage: Store mini cinnamon rolls in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.