This recipe is awesome. It’s so easy, delicious, and the perfect portion size.
I found the recipe on Pinterest (obviously) but it was originally posted on IowaGirlEats.com. I’ve never made cinnamon rolls before and these, by no means, are homemade…which is why I made them . I definitely enjoy homemade foods just like the next gal, but sometimes, semi-homemade is the way to be (Sandra Lee’s got it goin’ on).
The only things you need for these baby cinnamon rolls are a tube of crescent rolls, butter, cinnamon, and brown sugar (there are a couple other things for the frosting: maple syrup, powdered sugar, and milk!).
Reduced fat of course…I keep it healthy over here .
So basically, the crescent roll dough comes in 8 little sections. I took 4 of those sections and pinched them all together so it became 1 piece of dough (I rolled it out a bit too).
Once it was all rolled out, I brushed on about a tablespoon of butter (maybe a little less), then sprinkled it with cinnamon and brown sugar!
Next, I just rolled it up then sliced it into 8 tiny cinnamon rolls. When I say tiny, I mean tiny. These can literally fit on your spoon. Then I did the same thing to the other 4 pieces of dough.
I used a regular muffin pan to cook these because that’s all I have, but a mini muffin pan would work even better! I sprayed the pan with a little nonstick spray then placed them in the oven for about 10 minutes (I cooked them at the heat recommended for the crescent rolls).
While they were cooking, I made some frosting! I think I have some weird stuff going on with my taste buds because I thought the frosting tasted like soap. My husband, on the other hand, did not…so go figure! I blame pregnancy.
Someone needs a manicure..
Anyway, these were great! I made these Saturday and they were the perfect little weekend treat. They took no time at all and were delicious! They’d be great as a brunch item or something…or just breakfast on a Tuesday .