Cinni-Mini Cinnamon Rolls

Mini cinnamon rolls are made from refrigerated biscuit dough and 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. 

 

 

My son had been begging me every weekend to ‘pleeeeeaaase 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, but to my poor son’s dismay, no matter how many times he opened the fridge door, the little Pillsbury can would not magically appear.

A few weeks ago I did buy Pillsbury Grands Biscuits to have for a stew I was making, but I ended up making fresh bread instead. 

The excitement of seeing the familiar blue can only lead to a heavy sigh of disgust and a “These aren’t cinnamon rolls…they’re just rolls!”

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- wether 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! 

 

 

 

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)

1 tsp Cinnamon

2 Tbsp. Sugar

Butter or Margarine, softened

Ingredients for Icing:

1 Cup Confectioners’ sugar

1 tsp. vanilla extract

2 TBSP Milk

Instructions:

Preheat oven to 350 degrees. In a small bowl, combine cinnamon and sugar. Set aside. Open biscuit can and separate 2 at a time.** With 2 biscuits together, press down on very lightly floured surface, with your palm to flatten. With a rolling pin, roll out to circle approximately 5×7 in diameter. It does not have to be perfect. Spread butter or margarine (I used Land O Lakes Margarine) on pastry round. Sprinkle with 2 tsp. of the cinnamon/sugar mixture making sure to cover entire surface-right to the edges

 

Roll as tightly as possible. Slice in ½ inch segments, placing cut side down on ungreased cookie sheet. Bake at 350 for 9-11 minutes, or until slightly brown. Cool for 1 minute and frost with Icing if desired.

Makes 32 mini rolls.

Ingredients for Icing:

1 Cup Confectioners’ sugar

1 tsp. vanilla extract

2 TBSP Milk

Mix all together in bowl. If too thick, add milk 1 Tbsp. at a time until desired consistency.

** Variation:

I also tried making braided cinnamon sticks! Follow 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 long side into a rope, repeat with 2 other sections. Pinch the top of all three ropes together and carefully braid. Bake on ungreased cookie sheet for 11 minutes.

Makes 8 braided sticks.

A fun recipe experiment that turned out delicious!

Enjoy!