Mini cinnamon rolls come out of the oven warm and soft, before being topped with a sweet vanilla glaze. You’ll love the gooey cinnamon center of this bite-sized treat!

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Table of Contents

Mini Cinnamon Rolls Ingredients
Substitutions and Additions
How to Make Mini Cinnamon Rolls
How to Serve Mini Cinnamon Rolls
Storage
FREQUENTLY ASKED QUESTIONS
MORE RECIPES YOU’LL LOVE
JUMP TO RECIPE

Mini cinnamon rolls are a dream come true! Warm and fluffy, soft crescent rolls are filled with sweet cinnamon sugar to create a taste sensation you won’t be able to resist. For anyone who loves the flavors of sugary, spiced cinnamon and gooey, sweet icing, this bite-sized version is simple to make and will reward you with a delicious gooey treat.

Looking for more ways to enjoy a gooey cinnamon roll? Blueberry Cinnamon Rolls, Cookies And Cream Cinnamon Rolls, and Caramel Pecan Cinnamon Rolls are 3 more recipes to satisfy your cinnamon roll cravings.

Mini Cinnamon Rolls Ingredients

You will need:

1 crescent roll dough sheet
¼ cup packed light brown sugar
½ tablespoon cinnamon (1½ teaspoons)
2 tablespoons unsalted butter, softened

Glaze

1½ cups powdered sugar
¼ teaspoon vanilla extract, or maple extract
⅛ cup whole milk

PRO TIP: This recipe can easily be doubled. One crescent roll sheet will make 12 mini cinnamon rolls.

Substitutions and Additions

CRESCENT DOUGH: If you can’t find the full crescent dough sheets, you can use a can of crescent rolls. Unroll the sheet, keeping it intact as much as possible, and then pinch it together along the perforated lines to seal everything back up into a single sheet.

How to Make Mini Cinnamon Rolls

PRO TIP: If you don’t wish to cook these mini rolls in a mini muffin tin, you can also line them up in an 8×8 baking dish or even in a pie plate. Adjust the cooking time as needed.

STEP ONE: Unroll the sheet of crescent dough onto a lightly floured cutting board.

STEP TWO: In a small bowl, mix together the softened butter, brown sugar, and cinnamon to form a paste.

STEP THREE: Use a spatula to spread the butter/sugar mixture over the crescent dough to the edges.

STEP FOUR: Roll the dough up tightly into a log, rolling along the long edge so that your finished roll is about 14 inches long.

STEP FIVE: Slice the roll into 12 even pieces.

STEP SIX: Place one piece of cinnamon roll into each cavity of a lightly greased mini muffin tin. As you are placing each roll into the muffin tin, press up the center of each piece gently so that the spiral of the cinnamon roll is facing up in the muffin tin rather than concave down into the muffin tin.

PRO TIP: When the cinnamon rolls are baking, they will rise from the highest point of the cinnamon roll in the muffin tin. If you shape them to gently pop up in the center, they will rise nicely and cook into a dome.

If the center of the cinnamon roll is pressed into the muffin tin and the outer edges are higher, the cinnamon rolls will lift up around the edges, and the center will puddle in the bottom.

STEP SEVEN: Bake for 10 to 12 minutes, until the cinnamon rolls are lightly browned and cooked through.

PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your mini cinnamon rolls at the lower end of the recommended baking time.

STEP EIGHT: Whisk together the glaze ingredients. Dip the top of each cinnamon roll into the glaze and set on a serving platter.

How to Serve Mini Cinnamon Rolls

Serve a plate of warm mini cinnamon rolls for a weekend breakfast or brunch as a special treat. Add a scoop of vanilla ice cream on the side and a dollop of whipped cream on top for an extra indulgent treat. Add a homemade hot chocolate or pumpkin spice latte on the side to wash them down. You could even top off each mug with freshly whipped cream and sprinkle on mini chocolate chips for extra decadence.

Storage

ON THE COUNTER: Store cooled cinnamon rolls in an airtight container on the countertop at room temperature for 3 to 4 days.

IN THE FREEZER: You can also freeze these sweet treats for up to 3 months in an airtight container.

Make sure you label the container with the contents so that you enjoy them while they are at their best. Thaw on the counter before serving.

Mini cinnamon rolls come out of the oven warm and gooey before being topped with a sweet vanilla glaze for the perfect sweet treat. There’s almost nothing better than a fresh and warm cinnamon roll, and these fluffy mini cinnamon rolls are big on taste. You’ll fall in love with mini cinnamon rolls with their sweet and gooey cinnamon center, plus the glaze on top is just perfection.

FREQUENTLY ASKED QUESTIONS

Can I sprinkle the top of the rolls with nuts?

This easy recipe would be delicious topped with chopped pecans or walnuts.

Can you freeze mini cinnamon rolls?

You can freeze the cinnamon rolls before icing them. Allow them to cool to room temperature and freeze. This yummy treat will last in the freezer for up to 3 months. Thaw and add the glaze when you are ready to serve.

Can these cinnamon rolls be kept on the counter?

You can safely keep this treat on the counter in an airtight container for 3 to 4 days.

MORE RECIPES YOU’LL LOVE

Mini Cinnamon Rolls

Mini cinnamon rolls come out of the oven warm and soft, before being topped with a sweet vanilla glaze. You’ll love the gooey cinnamon center of this bite-sized treat!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Treat

Cuisine American

Servings 12

Ingredients

1 crescent roll dough sheet
¼ cup packed light brown sugar
½ tablespoon cinnamon 1½ teaspoons
2 tablespoons unsalted butter softened

Glaze

1½ cups powdered sugar
¼ teaspoon vanilla extract or maple extract
⅛ cup whole milk

Instructions

Unroll the sheet of crescent dough onto a lightly floured cutting board.
In a small bowl, mix together the softened butter, brown sugar, and cinnamon to form a paste.
Use a spatula to spread the butter/sugar mixture over the crescent dough to the edges.
Roll the dough up tightly into a log, rolling along the long edge so that your finished roll is about 14 inches long.
Slice the roll into 12 even pieces.
Place one piece of cinnamon roll into each cavity of a lightly greased mini muffin tin. As you are placing each roll into the muffin tin, press up the center of each piece gently so that the spiral of the cinnamon roll is facing up in the muffin tin rather than concave down into the muffin tin.
Bake for 10 to 12 minutes, until the cinnamon rolls are lightly browned and cooked through.
Whisk together the glaze ingredients. Dip the top of each cinnamon roll into the glaze and set on a serving platter.

Notes

This recipe can easily be doubled. One crescent roll sheet will make 12 mini cinnamon rolls.

If you don’t wish to cook these mini rolls in a mini muffin tin, you can also line them up in an 8×8 baking dish or even in a pie plate. Adjust the cooking time as needed.

When the cinnamon rolls are baking, they will rise from the highest point of the cinnamon roll in the muffin tin. If you shape them to gently pop up in the center, they will rise nicely and cook into a dome. If the center of the cinnamon roll is pressed into the muffin tin and the outer edges are higher, the cinnamon rolls will lift up around the edges, and the center will puddle in the bottom.

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your mini cinnamon rolls at the lower end of the recommended baking time.