Sunday, December 19, 2010

Mini Cinnies - Bite Sized Cinnamon Rolls

Here's another quick and easy recipe that's sure to please this holiday season.

Wait, what? You're wondering why all of a sudden there's a bunch of "quick and easy recipes"? Well, it's because I have a whirlwind of a schedule leading up to Christmas. I figured everyone was as busy as me and would enjoy quick recipes. Maybe not everyone was singing the mezzo solos in Handel's Messiah (Christmas Part) like I was, but probably equally as busy.
Yep, you heard right. That's me "all dolled up" for the concert. It was a blast! So was eating tons of these mini cinnies!
Mini Cinnies - Bite Sized Cinnamon Rolls (adapted from You Made That?)
Recipe:
Ingredients
1 can of Pillsbury crescent rolls
4 T brown sugar
1 t cinnamon
1 T butter
1 T flour
1/2 C powdered sugar
2 t milk

Directions:
Use half of package at a time so the dough stays cold.
In a small bowl mix together a tablespoon of slightly melted butter, cinnamon, brown sugar, and flour. Open crescent rolls, take half of dough and separate at the vertical seams. Press the diagonal seams of dough together so that the dough is smooth. Spoon half of the cinnamon mixture onto dough, roll short side up then continue with the remainding dough. Cut 2 inch slices and place all the rolls on a cookie sheet. Bake at 350 degrees for 10 to 12 minutes.

When rolls have cooled, mix powdered sugar with  milk. Add more sugar/milk to get frosting to the consistency of your liking. Drizzle the sugar over the rolls then let dry. 

Erika's Extras: I found that this made a lot of brown sugar/cinnamon filling, so add according to taste.
Bake well and prosper!

51 comments:

  1. These miniature buns are so cute.

    You looked great at the concert. I can see that you had lots of fun for the event :D

    ReplyDelete
  2. Oh Erika, these are to die for! I love that they're little (that means you can have a LOT and the calories don't count, right ;) and that they only require Pillsbury dough. I've got to make these soon. Thanks for sharing, and happy holidays to you!

    ReplyDelete
  3. So many ppl are making those cinnamon buns lately...makes me feel like im missing out on something amazing :P First time I've seen the bite sized version too! cute! Wow you're a singer? Handel's Messiah must be hard to sing? haha

    ReplyDelete
  4. Oh my goodness, these are adorable. I love the idea of mini cinnamon rolls. So you can eat more, of course.

    ReplyDelete
  5. Bakegirl & Georgia - I totally ate more than 1. (Probably around 10!)

    Vivienne & Zoe - Handel's Messiah becomes easier each year for me, thank goodness.

    ReplyDelete
  6. These were absolutely amazing and easy! I love to tweak recipes and try them different ways. If you ever want a sligh twist: I made the icing using liquid hazelnut creamer in place of milk...YUM! Now I will be testing out all types of creamers for the holidays!

    ReplyDelete
  7. Anonymous - Now you're talking! What a great idea to use a flavored creamer. Yum!

    ReplyDelete
  8. I made these for my hubby tonight and used egg nog in place of milk for the glaze. YUMM!

    ReplyDelete
  9. Jen, what a great idea! I will have to make them again with that glaze. Yummy!

    ReplyDelete
  10. I only got 12 out of the package did i do something wrong

    ReplyDelete
  11. I made these today for a breakfast, and they turned out amazing! At my grocery store, I was able to find Pillsbury crescent sheets for baking so I did not have to deal with them being pre-cut. They turned out beautiful and delicious! Thanks for such a quick and easy breakfast recipe! I will be making these again!

    ReplyDelete
  12. Lisa McKee- Hmmmm. Did you use the whole package at once?

    ReplyDelete
  13. Anonymous - I was just thinking that the Pillsbury baking sheets would work better in this recipe. I'm glad to hear that they do!

    ReplyDelete
  14. What does the t and T mean? Teaspoon and tablespoon?

    ReplyDelete
    Replies
    1. Small "t" is teaspoon, capital "T" is tablespoon

      Delete
  15. Yep! Small t = teaspoon and capital T = Tablespoon.

    ReplyDelete
  16. could these be made ahead of time? I'm going on a trip this weekend and was thinking of making them tonight for breakfast Sunday morning? Would they still be as good heated up?

    ReplyDelete
  17. Weezie - They won't be as good fresh out of the oven. Have you ever reheated Pillsbury croissants? They are still good, but not as good or fresh. I would have them Sat morning if you are making them tonight.

    ReplyDelete
  18. Thanks! I'll just wait and make them Sunday morning. I want them to be just as yummy as you said they were in your blog.

    ReplyDelete
  19. How many does this recipe make?

    ReplyDelete
  20. I can't remember how many these made, but it really just depends how thick you cut the dough. I think mine yielded around 20.

    ReplyDelete
  21. I just made these and they are wonderful! Thanks so much for a easy and yummy recipe!!!

    ReplyDelete
  22. Found this recipe on pinterest. Can't wait to try it. Thinking about adding chopped pecans - YUM!!

    ReplyDelete
  23. Had some today -- WONDERFUL

    ReplyDelete
  24. Such a great idea. Is there a way to print this recipe without pics?

    ReplyDelete
  25. Julie, you can copy and paste just the recipe into microsoft word and print that out, therefor avoiding the photos. :)

    ReplyDelete
  26. I made these today and have to say, they were way to sweet. I think there needs to be less brown sugar, the icing wasn't that good either. I think it would be better with a cream cheese icing, instead of just the powdered sugar.

    ReplyDelete
  27. Anonymous - Sometimes I forget how tolerant of sweetness my sweet tooth is. I think a cream cheese icing is a great idea!

    ReplyDelete
  28. Are your directions above correct when you state "Cut 2 inch slices"? Doesn't seem correct for minis. Please advise.

    ReplyDelete
  29. Anonymous - Yes. You should cut the roll about 2 inches thick. But if you want smaller buns, cut thinner.

    ReplyDelete
  30. Looks delicious and I'm going to try them today. Thanks for sharing.

    ReplyDelete
  31. Think i will try sprinkling chopped pecans on these.

    ReplyDelete
  32. When I do the icing I use powdered sugar melted butter and some coffee its very good it just gives it a little extra flavor!!

    ReplyDelete
  33. My Grandmother made these when I was a little girl. Only she used her left over pie crust. I still make them today, My kids, Grandchildren and now Great Grandchildren still ask for them. Think I will try making them with the crescent rolls next time. Sure would beat mixing up pie dough just to make these. lol Thanks for sharing.

    ReplyDelete
  34. I'm making these tonight!
    Thanks for sharing!

    ReplyDelete
  35. I'm glad everyone has been enjoying this recipe. I love hearing about everyone's personal touches to the recipe.

    ReplyDelete
  36. I've been looking for an easy cinnamon roll recipe and can't wait to try this one out. I am your newest follower and would love if you could take some time to visit my blog (http://sarahsaturdiy.blogspot.com/). Have a great Thursday!

    ReplyDelete
  37. I just combined your recipe (which was much easier!) with a mini maple cinnamon roll recipe from Taste of Home. I used your cinnamon roll instructions with their icing recipe: 1 cup confectioners' sugar, 3 T butter, melted, 3 T maple syrup, and 1-2 tsp of milk to establish desired consistency. Yum! Thanks for sharing:)

    ReplyDelete
  38. Wow, these are unbelievable! Thanks for sharing! *p.s. I added a tablespoon of margarine to the frosting and it turned out great.

    ReplyDelete
  39. Made these last night - yielded exactly 16 rolls. Definetely going on my list of repeats! Delicious is an understatement. I love how they all don't come out looking "perfect" but that "home-made from scratch" look. We didn't wait for them to cool off to add frosting and they were obviously still yummy!

    ReplyDelete
  40. Glad to hear. They DO look like they are made from scratch, don't they!

    ReplyDelete
  41. One thing I would say to add is pictures at the different stages. It is not clear HOW to spread the filling so at first I thought it was just at one end, which did not work. My daughter found another recipe online with pics so we figured it out. Having made cinnamon rolls before helped me figure it out and in the end I switched to spreading butter over all the dough and just sprinkling the cinnamon and brown sugar over the dough and rolling up.
    I did really like brown sugar versus the regular sugar. I also used cream cheese frosting. They were very delicious!

    ReplyDelete
  42. These were so delicious! It is a new family favorite at our house. They disappear way too quickly...thanks for your amazing collection of beautiful things! Nancy in NC

    ReplyDelete
  43. I have a recipe similar to this but you use large marshmallows rolled in the center of the cresent rolls. Dip the marshmallows in melted butter and roll them in the sugar/cinnimon mixture. Then roll them up in the dough and seal the edges and bake. Drizzle on the icing when cooled. Yours look the same, just minus the marshmallows!! Very good!!! kdm

    ReplyDelete
  44. Sorry, I forgot to use spell/check!! Should be Crescent Rolls. Maybe I will do better next time!!!!!! kdm

    ReplyDelete
  45. kdm - I will remember your spelling mistake forever. ;) Your recipe with the marshmallows sounds extra good!

    ReplyDelete
  46. How do you keep the filling from pouring out everywhere while baking? I just made these an they were delicious but they were a little bit crispy because the filling spilled out and kind of caramelized around them.

    ReplyDelete
  47. Torie - Hmmm...I didn't have that problem so I'm not sure how to help. Maybe spread the filling out more or make a tighter roll up?

    ReplyDelete

Thanks for taking time to leave a message! xo - EB