Mini cinnamon rolls are made from refrigerated biscuit dough layered with butter, cinnamon, and sugar, and baked into a bite-sized cinnamon roll! You can roll them or braid them into sticks and dip them in homemade frosting glaze for a special breakfast treat!
Breakfast is one of my favorite meals of the day especially when I can have scrambled eggs, yogurt parfaits, or homemade everything bagels, but sometimes I crave something sweet to have with my morning coffee and these cinnamon rolls are perfect.
Cinnamon Rolls From Canned Biscuits
My son had been begging me every weekend to ‘please make cinnamon rolls.' I kept putting it off as I did not have my normal mix on hand and to make from scratch would take way too long.
Sometimes for time and ease, I keep a can of cinnamon rolls ready for sleepover guests.
I did have a can of Pillsbury Grands Biscuits to have for a stew I was making, but I decided to use this for cinnamon rolls instead! Since I had only one can, I needed to stretch out the recipe to make a lot.
I went to the Pillsbury website to look up a recipe, fully expecting to find one. Guess what?! None!
Lots of recipes for Monkey Bread and even one for a giant cinnamon roll…but no recipe for what I was searching for.
So I began to experiment…and created a recipe that is a keeper for sure!
What you need to make mini cinnamon rolls
- Mixing bowl- small & medium mixing bowl
are good to have on hand for mixing cinnamon & sugar, and the icing. - Cookie sheet- any sized cookie sheet will be fine.
- Rolling pin- whether you have grandma's rolling pin or a pastry pin, either will work so you will be able to roll out the dough.
- Parchment paper – as you may know from my baking recipes, I love to bake with my favorite parchment paper!
are good to have on hand for mixing cinnamon & sugar, and the icing. 
will be fine. 
or a pastry pin
, either will work so you will be able to roll out the dough.
! It received thumbs up from the entire household…the kids liked that they could ‘Dip their own’ into the homemade icing & I liked that I could enjoy the same great satisfying feeling of indulging, all in an itty-bitty bite.
Cinni-Mini Cinnamon Rolls
Ingredients for Rolls:
- 1 container (16.3oz) Grands Flaky Layers Biscuits (I used Pillsbury)
- Cinnamon
- Sugar
- Butter or Margarine softened
Ingredients for Icing:
- Confectioners’ sugar
- Vanilla extract
- Milk
How to Make Mini Cinnamon Rolls Recipe
Preheat oven to 350 degrees.
In a small bowl, combine cinnamon and sugar. Set aside.
Open the biscuit can and separate 2 at a time.
With 2 biscuits together, press down on the very lightly floured surface, with your palm to flatten.
With a rolling pin, roll out to a circle approximately 5×7 in diameter. It does not have to be perfect.
Spread butter or margarine on pastry round.
Sprinkle with the cinnamon/sugar mixture making sure to cover the entire surface right to the edges
Roll as tightly as possible. Slice in ½ inch segments, placing cut side down on an ungreased cookie sheet.
Bake at 350 for 9-11 minutes, or until slightly brown.
Cool for 1 minute and frost with Icing if desired.
Ingredients for Icing:
- Confectioners’ sugar
- Vanilla extract
- Milk
Mix all together in a small bowl. If too thick, add milk until desired consistency.
** Variation:
I also tried making braided cinnamon sticks! Follow the same instructions as above for Cinni-Mini Rolls, with these changes:
- Using 1 biscuit round, roll out to a 5×7 square. Spread with butter or margarine and top with cinnamon/sugar mixture.
- Cut into 3 equal strips. Roll the long side into a rope, repeat with 2 other sections.
- Pinch the top of all three ropes together and carefully braid.
- Bake on an ungreased cookie sheet for 11 minutes.
- Makes 8 braided sticks.
If you love cinnamon flavored treats, be sure to give these a try too!
Mini Cinnamon rolls are super easy to make with refrigerated canned biscuits! With a little bit of butter, cinnamon, and sugar, you can have a tasty breakfast treat ready in no time!
Mini Cinnamon Rolls
Ingredients
- 1 container 16.3oz Grands Flaky Layers Biscuits (I used Pillsbury)
- 1 teaspoon Cinnamon
- 2 Tablespoons Sugar
- Butter or Margarine softened
- Ingredients for Icing:
- 1 Cup Confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons Milk
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, combine cinnamon and sugar. Set aside.
- Open the biscuit can and separate 2 at a time.
- With 2 biscuits together, press down on the very lightly floured surface, with your palm to flatten. With a rolling pin, roll out to a circle approximately 5×7 in diameter. It does not have to be perfect.
- Spread butter or margarine on pastry round.
- Sprinkle with 2 tsp. of the cinnamon/sugar mixture making sure to cover the entire surface-right to the edges
- Roll as tightly as possible. Slice in ½ inch segments, placing cut side down on an ungreased cookie sheet.
- Bake at 350 for 9-11 minutes, or until slightly brown.
- Cool for 1 minute and frost with Icing if desired.
Notes
Nutrition
Original post 10/23/12
Updated 2/29/24
This is such a great idea to use the biscuits for. My kids love cinnamon rolls and yes, to eat the icing just like that. I’ll have to keep this in mind next time a craving sets in. 🙂
I wish I had thought of it sooner to spare my poor son’s requests! Haha!
I guess when the light bulb goes off, better late than never, right? I’m just thrilled they came out so well! 😉
Joy the Baker just did a recipe for cinnamon rolls (chai spice). There’s something in the air! I would have to do these from scratch because of the gluten. Looks good though.
Oooh! Chai Spice! That sounds delish! I’ll have to check that recipe out….
Yes, seems when the chill sets in, warm comfort food is always requested!
http://barbarasbeat.blogspot.com/2012/11/momtrepreneur-baker-of-day-bite-sized.html