Mini Cinnamon Rolls
These Mini Cinnamon Rolls are a delightful treat with a sweet, gooey filling and soft, fluffy dough, perfect for breakfast or brunch.
Ingredients
For the Rolls
- 2 sheets 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 Frosting
- 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
Preparation of the Rolls
- Preheat your oven to 375°F (190°C).
- Roll out the crescent dough sheets on a flat surface.
- Brush the melted butter evenly over the dough.
- In a bowl, mix the brown sugar, cinnamon, nutmeg, and salt. Sprinkle this mixture over the dough.
- Starting from the long side, carefully roll the dough into a log.
- Cut the log into small rolls, about 1-inch thick.
- Place the rolls on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until golden brown.
Preparation of the Frosting
- In a mixing bowl, beat the cream cheese and room temperature butter until smooth.
- Add the vanilla extract and mix well.
- Gradually add powdered sugar, beating until the frosting is creamy.
Notes
Serve these Mini Cinnamon Rolls warm, drizzled with cream cheese frosting, or add extra powdered sugar or nuts for texture. Store in an airtight container at room temperature for up to 2 days, or refrigerate for a week. They can also be frozen for up to a month.