Mini Cinnamon Rolls Recipe

three-quarters view of mini cinnamon rolls in a serving tray with a small pot of frosting and a knife.

5 from 1 vote

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!

Prep Time15

Cook Time10

Total Time25

Course: Bread, Breakfast, Dessert

Cuisine: American

Servings: rolls

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
Mini Muffin Tin

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

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.

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