Mini Cinnamon Rolls with Crescent Dough
Quick spirals made from crescent dough, butter, brown sugar, and warm spices, topped with cream cheese frosting.
Equipment
- Baking sheet
- Parchment paper
- Pastry brush
- Hand mixer
Ingredients
Main Ingredients
- 2 sheets refrigerated crescent dough 8 ounces each
- 2 tbsp unsalted butter melted
- ⅓ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 oz cream cheese softened
- 2 tbsp unsalted butter softened
- 1 tsp pure vanilla extract
- 1 ½ cup powdered sugar
Instructions
Cooking
- Prep the pan. Heat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Layer the filling. Unroll the dough sheets, brush with melted butter, and sprinkle on the brown sugar, cinnamon, and nutmeg.
- Roll and slice. Roll each sheet from the long side into a snug log and cut into 1 inch rolls.
- Bake. Bake the rolls cut side up for 12 to 15 minutes until golden brown.
- Frost. Beat the cream cheese, butter, and vanilla smooth, add the powdered sugar, and spread over the cooled rolls.
Notes
Substitutions: Use a sweet yeast dough or a glaze of powdered sugar and milk in place of the frosting.
Tips: Keep the dough cold for clean slicing and roll the log snugly.
Storage: Keep unfrosted rolls covered at room temperature for 2 days, refrigerate frosted rolls for up to 4 days, or freeze unfrosted rolls for 3 months.