Best 7 Tiny Cinnamon Rolls Recipes

EASY MINI CINNAMON ROLLS {CRESCENT DOUGH}

Steps:

• Preheat oven to 350 degrees.
• Open crescent roll dough and carefully unroll each piece (refer to images above). Working with one piece at a time lay out and bring four triangles together on lightly greased work surface. Pinch portions and perforated seems together. Carefully turn dough over and repeat on opposite side.
• Roll sealed dough out to about a 7 by 7-inch square. Brush with 1 Tbsp butter. Sprinkle with brown sugar, spread out even. Sprinkle evenly with 1 tsp cinnamon.
• Start on one end and roll dough fairly snug to opposite end to create a log shape. Cut (side to side, not just pressing down, using a sharp knife) into portions.
• Transfer to a well greased mini muffin tin. Repeat process with remaining crescent roll dough, butter, brown sugar and cinnamon.
• Bake in preheated oven until just golden brown, about 9 - 11 minutes. Let cool just a minute or two, run knife around edges while still warm and transfer to a wire rack set over paper towels.
• For the icing: in a mixing bowl whisk together powered sugar, milk and vanilla extract.
• Transfer to a small resealable bag an cut a small corner or just use a spoon, drizzle over tops. These are best served warm but if you have leftover just store in an airtight container.

MINI CINNAMON ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Unroll crescent roll dough onto a silicone baking mat or lightly greased work surface and separate into 4 rectangles; firmly press diagonal perforations with your fingers to smooth them out.
• Mix brown sugar and cinnamon together in a small bowl; sprinkle mixture evenly over rectangles.
• Roll each rectangle into a log starting from the longer side; cut each log into 1/2-inch thick slices. Arrange mini cinnamon rolls close to one another on the baking sheet.
• Bake the mini cinnamon rolls in the preheated oven until golden, 10 to 13 minutes. Transfer baked rolls to a plate and set aside to cool for 1 minute.
• Combine the confectioners' sugar, milk, and vanilla extract together in a small bowl to make a smooth icing. Pour icing over warm rolls.

MINI CINNAMON ROLLS RECIPE

Steps:

• In a large bowl or the bowl of a stand mixer, combine the flour, yeast and salt.
• In a small microwave safe bowl (or glass measuring cup), combine the sugar, butter, water and milk. Heat in the microwave until the mixture is hot and the butter is almost melted (it took about 1 minute on HIGH in my microwave). Let the mixture come down to 120 degrees. Gradually add the milk mixture into the flour mixture. Add the egg and mix until a soft and sticky dough forms.
• Preheat the oven to 200 degrees.
• If using a stand mixer, switch to the dough hook and set on the lowest mixing setting for 4 minutes or until the dough becomes elastic or knead by hand on a lightly floured surface for 3-4 minutes. Cover the dough with plastic wrap and allow it to rest on the counter for 10 minutes.
• Once the dough has rested, roll it out on a lightly floured surface until it measures a 24x16 inch rectangle. Prepare the filling by combining all of the ingredients in a small mixing bowl except for the butter. Spread the butter over the top of the rolled dough, then cover with the filling. Using a pizza roller/cutter, cut out 24 strips of dough (show in pictures below). Roll each up into a tight roll.
• Place the rolls into a lightly greased 9x13 baking dish and gently place a piece of aluminum foil over top. Turn OFF your oven and place the covered rolls inside to rise for 45 minutes.
• Remove the rolls from the oven and turn ON your oven to 375 degrees. Once heated, remove the foil and bake the rolls for 15-18 minutes or until the centers are lightly golden brown in color.
• Remove from the oven and allow to cool for a few minutes before frosting. While rolls are cooling, prepare the frosting by combining all of the ingredients in a small mixing bowl and beating by hand or with a hand mixer until smooth. Spread over the tops of the rolls.

BEST CINNAMON ROLLS

Steps:

• Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners' sugar. Spread over tops. Refrigerate leftovers.

QUICK CINNAMON ROLLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.
• Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.
• Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.
• Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.
• Bake in the preheated oven until rolls are set, 20 to 25 minutes.
• Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.

TINY CINNAMON ROLLS

Steps:

• Unroll dough, and separate into 4 rectangles; pinch seams together.
• Stir together sugar and cinnamon; sprinkle evenly over rectangles.
• Roll up jellyroll fashion, starting with a long side; press edges to seal.
• Cut each log into 5 slices and place slices, cut side down in a lightly greased 8-inch round cakepan.
• Bake at 350 degrees for 12 minutes.
• Stir together powdered sugar, milk, and vanilla in a small bowl until smooth; drizzle over warm rolls.

TINY CINNAMON ROLLS

Steps:

• 1. Preheat oven to 375. Unroll crescent roll dough, and separate into 4 rectangles; pinch perforations within rectangles to seal. Stir together sugar and cinnamon; sprinkle mixture evenly over rectangles. Roll up, jelly roll fashion, starting with a long side. Pinch edges to seal. Gently cut each log into 5 slices, and put, cut sides down in slightly greased 8 or 9 inch round cake pan.
• 2. Bake at 375 for 15 minutes or til rolls begin to brown. Mix powdered sugar, milk and vanilla. Stir til smooth. Drizzle over warm cinnamon rolls. Makes 20 rolls.