Who doesn’t love cinnamon rolls? I know I do! They are they perfect breakfast treat in the morning! As soon as I saw this pin, I wanted to have a brunch so that I could make these for everyone to enjoy! Bite size food is the best and these truly hit the spot!
Here is the pin that inspired me! Don’t they just look fabulous?? I want to eat the whole pan! The pin takes you to a website called Iowa Girls Eat. It’s a great blog with lots of different recipes! Go check it out and give something a try!
This is how I made my Mini Cinnamon Rolls!
What you will need:
- Melted Butter
- Ground Cinnamon
- Brown Sugar
- Pillsbury Crescent Rolls
- Mini Cupcake Pan
- Sharp Knife
- Rolling Pin
The first thing you want to do is preheat the oven to 375°. Open you crescent dough and unroll. I was able to find a whole sheet of crescent dough rather than rolls but you can use either one. If you use the rolls make sure you pinch together the seams to keep it intact.
Then using your rolling-pin, roll out the dough until it is about 1/4″ thick.
Then brush the dough with the melted butter, covering the entire piece of dough.
Then sprinkle on the ground cinnamon.
Then sprinkle on the brown sugar.
Then roll the dough all the way back into a log.
Spray the mini cupcake pan with pam.
Then cut the dough into rings. Mine normally yield 16-20 rolls. Place the rolls into the cupcake pan and bake for 10-11 minutes.
While the cinnamon rolls are baking, you can make the icing.
What you will need:
- 1 tablespoon of Milk
- 1 teaspoon of Syrup
- 3/4 cups of Powdered Sugar
In a small bowl, mix together the syrup, milk and powdered sugar until combined and DONE!
When the cinnamon rolls are done, remove from the pan to a plate and drizzle the icing on top.
Then ENJOY! So simple, right! You have to give this a try the next time you cook breakfast. They are so much better than the store-bought ones for sure!
I hope you give them a try and enjoy them as much as we do!
Until next time!
Jessica AKA Mrs. Ripple