Easy Mini Cinnamon Rolls

September 20, 2020

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Mini Cinnamon Rolls – these are the itty bittiest, funnest little cinnamon rolls you’ll ever make! They begin with a store-bought crescent roll dough for a quick and easy treat that’s sure to satisfy those cravings!

Got more time and looking to make the real deal? Try my better-than-Cinnabon, homemade Cinnamon Rolls recipe!

Photo of 12 Mini Cinnamon Rolls shown sitting on white platter over a marble surface.

Mini Cinnamon Rolls with Crescent Dough

They aren’t just for kids. Adults will equally love these seriously tasty bite size treats, and everyone will have fun making them!

It’s a no stress, straightforward recipe that comes together quickly and skips all those lengthy rise times. Because sometimes we just don’t have the patience to wait 4 hours for made from scratch cinnamon rolls, right?

All you need to do is press and roll prepared dough, sprinkle with sugar and cinnamon, slice and bake. Then finish with that sweet vanilla icing and boom, cinnamon rolls in a fraction of the traditional time!

What’s not to love?

Image of mini cinnamon roll shown close up.

Mini Cinnamon Rolls 7 Ingredients

  • Refrigerated crescent roll dough: I like to use Annie’s since it’s made with more natural ingredients but Pillsbury will work great too.
  • Butter: This helps the cinnamon sugar stick. Unsalted is recommended but since it’s only a few tablespoons salted butter would be fine.
  • Cinnamon: You can adjust the amount of cinnamon based on personal preference if you’d like.
  • Brown sugar: Don’t substitute white sugar. Brown sugar works best here.
  • Powdered sugar: This is used for the icing. As with just about any recipe sift your powdered sugar first if it’s clumpy.
  • Milk: Adjust the amount added to reach desired consistency. I like it somewhat thin and runny.
  • Vanilla extract: A little will go a long way, plus here you don’t want to overdue it or it will start to tint the icing.

Scroll down for full recipe with ingredient amounts.

Photo of ingredients used to make mini cinnamon rolls. Includes crescent dough, brown sugar, butter, powdered sugar, milk, vanilla and cinnamon.

How to Make Mini Cinnamon Rolls

The directions may seem lengthy and daunting but just refer to the step-by-step photos and you’ll see they’re a breeze!

  1. Preheat oven to 350 degrees.
  2. Unroll dough and press seams together: Open crescent roll dough and carefully unroll each piece. Working with one piece at a time lay out and bring four triangles together on greased work surface. Pinch portions and perforated seems together. Carefully turn dough over and repeat on opposite side.
  3. Roll out, butter and sprinkle with cinnamon and sugar: Roll sealed dough out to about a 7 by 7-inch square. Brush with 1 Tbsp butter. Sprinkle with brown sugar, spread out even. Sprinkle evenly with 1 tsp cinnamon.
  4. Roll into a log and slice: Start on one end and roll dough fairly snug to opposite end to create a log shape. Cut into portions.
  5. Transfer to a well greased mini muffin tin. Repeat process with remaining crescent roll dough, butter, brown sugar and cinnamon.

Collage of six images showing steps of rolling out crescent dough for mini cinnamon rolls. Also shows sprinkling with brown sugar mixture and rolling.

How Long to Bake Them

Bake in preheated oven until just golden brown, about 9 – 11 minutes. Let cool just a minute or two, run knife around edges while still warm and transfer to a wire rack set over paper towels.

How to Prepare Icing

  1. Mix all ingredients: In a mixing bowl whisk together powered sugar, milk and vanilla extract.
  2. Spread over mini cinnamon rolls: Transfer to a small resealable bag an cut a small corner or just use a spoon, drizzle over tops.

Collage of four images showing mini cinnamon rolls beings sliced. Then in mini muffin tin before and after baking. And lastly shows finished mini cinnamon rolls being drizzled with icing.

How long do they keep?

They will keep a few days in an airtight container, but of course just like any other cinnamon roll these are best the day they are made.

Can I double the recipe?

Yes. But be sure to make two sheets of dough (using two packages) rather than bringing two packages together. Recipe makes just 16 minis so if you have a larger group of people I would recommend doubling, though you may not need to double the icing if you don’t care for much.

Image of mini cinnamon rolls shown overhead.

Tips and Variations

  • When cutting each piece use a sharp knife and slice side to side instead of cutting downward, for better appearance.
  • Be careful not to over-bake or they’ll be dry.
  • Bake on a parchment paper lined baking pan or small baking sheet if you don’t have a mini muffin pan.
  • Try with a cream cheese frosting instead of the vanilla icing.
  • Also try crescent twists made with similar ingredients.

Image of mini cinnamon roll shown bitten into.

More Tempting Bite Size Treats to Try

Easy Mini Cinnamon Rolls {Crescent Dough}

Servings: 16
Prep15 minutes
Cook10 minutes
Ready in: 25 minutes

Ingredients

  • 1 (8 oz) tube refrigerated crescent roll dough (such as Annie's or Pillsbury)
  • 2 Tbsp unsalted butter, melted
  • 2 tsp ground cinnamon
  • 1/4 cup (not packed, 45g) light brown sugar

Icing

  • 1/2 cup (60g) powdered sugar
  • 2 - 4 tsp milk
  • 1/4 tsp vanilla extract

Instructions

  • Preheat oven to 350 degrees.
  • Open crescent roll dough and carefully unroll each piece (refer to images above). Working with one piece at a time lay out and bring four triangles together on lightly greased work surface. Pinch portions and perforated seems together. Carefully turn dough over and repeat on opposite side.
  • Roll sealed dough out to about a 7 by 7-inch square. Brush with 1 Tbsp butter. Sprinkle with brown sugar, spread out even. Sprinkle evenly with 1 tsp cinnamon.
  • Start on one end and roll dough fairly snug to opposite end to create a log shape. Cut (side to side, not just pressing down, using a sharp knife) into portions.
  • Transfer to a well greased mini muffin tin. Repeat process with remaining crescent roll dough, butter, brown sugar and cinnamon.
  • Bake in preheated oven until just golden brown, about 9 - 11 minutes. Let cool just a minute or two, run knife around edges while still warm and transfer to a wire rack set over paper towels.
  • For the icing: in a mixing bowl whisk together powered sugar, milk and vanilla extract.
  • Transfer to a small resealable bag an cut a small corner or just use a spoon, drizzle over tops. These are best served warm but if you have leftover just store in an airtight container.
Nutrition Facts
Easy Mini Cinnamon Rolls {Crescent Dough}
Amount Per Serving
Calories 88 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 4mg1%
Sodium 152mg7%
Potassium 8mg0%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 44IU1%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.