Quick & Easy Mini Cinnamon Rolls

 There are some convenience food items I can’t resist and pre-made crescent roll dough tops the list. As much as I love to cook from scratch sometimes a girl just wants a cinnamon roll without all the dough-making drama. All the stirring, kneading, rising, rolling, praying and crying is a little too much to handle sometimes. That’s when I summon up the kitchen spirit of Sandra Lee and break out a package of store-bought crescent roll dough.

Some people might scoff and say “Store-bought crescent rolls ? No, thank you!” I feel sorry for those people because I bet they haven’t had a cinnamon roll in a long time. I made some from scratch about six years ago and, yes, they were heavenly, but I haven’t made them since. Why? Because they take too much time! For special holidays I’m willing to roll up my sleeves and make some from scratch, but on a regular Saturday? Heck no, pass me a can of crescent roll dough, please.

If you want all that cinnamon-y and buttery goodness, but don’t have the time or patience to make rolls from scratch give these quick & easy mini cinnamon rolls a try. I think you’ll be glad you did.

Quick & Easy Mini Cinnamon Rolls

These mini cinnamon rolls are quick and easy thanks to store-bought crescent roll dough.

• Author: Girl Gone Gourmet

Ingredients

• For the rolls:
• 1 tube crescent roll dough
• 2 tablespoons butter, melted
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon
• For the glaze:
• 4 tablespoons powdered sugar
• 2 teaspoons water
• 1/4 teaspoon vanilla

Instructions

1. Preheat the oven to 375 degrees
2. Spray a round cake pan or baking dish with cooking spray
3. In a small bowl, mix the sugar and cinnamon together and set aside
4. Roll the crescent roll out flat.
5. Seal the seams so there are no perforations
6. Brush the dough with the melted butter
7. Sprinkle the cinnamon sugar mixture over the butter
8. Carefully roll the dough into a log
9. Using a serrated knife, slice the roll in half.
10. Next, slice the two halves in half
11. Finally, slice the each roll in half again so you have 8 rolls
12. Arrange the rolls, cinnamon swirl side up, in the prepared baking pan
13. Bake at 375 degrees for 12-15 minutes, or until the rolls are lightly browned on top.
14. While the rolls are baking make the glaze.
15. In the same small bowl used to make the cinnamon sugar mixture, combine the powdered sugar, water and vanilla. Stir to combine.
16. The glaze should be thin enough to drizzle over the rolls. If it needs thickening, add a small amount of powder sugar. If it needs to be thinner, add a little more water.
17. After the rolls have baked, drizzle the glaze over the top – about 1/2 teaspoon for each roll.
18. Serve warm.