I love a good cheater recipe and this was a total hit in our house. Now, I can make tradition cinnamon rolls but I don't always have the forethought to get up a couple hours earlier then everyone else in the house to make them from scratch. So when I found this recipe, I actually went downstairs and tried them immediately. They were DELICIOUS! I will be making these again and again for my loved ones.
Here's what you need:
1 - 8 oz. can crescent roll dough - the fresher the better
2 Tbs. butter, at room temperature
1/3 - 1/2 cup sugar
1 Tbs. cinnamon
1/2 cup powdered sugar
1/2 tsp. vanilla
2 - 4 tsp. milk
Preheat oven to 350 degrees. Spray mini muffin tins with cooking spray and set aside (I got 20 mini rolls)
In a small bowl mix the sugar and cinnamon and set aside.
Roll out half of the dough (4 triangles) on a piece of parchment (for easier clean up) and pinch the seams together then flip over and pinch the same seams together on the other side. Using a rolling pin, roll the dough into a triangle a little bigger than the original size (about 1-1/2 times as big) and 1/4" thick.
Starting with the wide side roll the dough up tightly and cut into 8 - 10 equal pieces. Placing each piece on it's side in the prepared mini muffin tins as you go.
Repeat with the second half of the dough.
Bake for 12 - 14 minutes or until lightly golden brown.
Remove from pan as soon as they are done and place on a cooling rack (I used a spoon to "scoop" the rolls out of each tin). While the cinnamon rolls are cooling make the icing.
Place the powdered sugar in a bowl and add the vanilla and start with 2 tsp. milk. Whisk the icing adding 1 tsp. of milk at a time until the desired consistency is achieved.
Using a spoon drizzle the icing over the rolls while still warm.
Devour as fast as you can! Then make more :)
Serves - 20 mini rolls
Here's the handy printable - Mini Cinnamon Rolls