Monday, December 12, 2011

Itty Bitty Cinnamon Rolls

You may not be able to tell based on the picture, but these rolls are made in a mini muffin tin (you'll also notice the pic is pre-icing!). I found them on Pinterest, originally shared on the blog Iowa Girl Eats, and they were so darn cute I had to make them. Especially since everything it called for were sitting in my kitchen waiting for me!

These took maybe 10 minutes at most to make - including the icing. Then they bake about 8 minutes and cool quickly so this is a true instant gratification recipe - perfect for people like me!

They are delicious and much easier to eat than a giant roll. Plus, you might - just might - be content with only one or two which has to be loads better calorie wise than a regular roll! I shared one with one of my favorite two year olds and the size was perfect for his little hands; this would be a great treat for kids!

I actually used a can of the one sheet crescent roll dough, which made this recipe even easier!

Itty Bitty Cinnamon Rolls
1-8oz tube crescent roll dough
2 Tablespoons butter
Brown sugar

For the maple icing:
1 teaspoon maple syrup
1 Tablespoon milk
3/4 cup powdered sugar

Preheat oven according to crescent roll dough package directions. Layout half the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams on the back side together too. Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick.

Brush with half the butter, and sprinkle with as much cinnamon and brown sugar as you want. Roll into a log and cut into 8 pieces.

Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the crescent roll dough. Bake according to package directions.

While it bakes, whisk together maple syrup and milk in a bowl. Add in powdered sugar until desired consistency is reached. Drizzle over warm cinnamon rolls.

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