Mini Cinnamon Rolls

When my cousins, sister and I all realized we had off on Martin Luther King, Jr. Day and didn’t have plans we decided to throw together an impromptu brunch. I didn’t start planning my contribution until right before bed the night before so I knew whatever I made had to use things already on hand.

A quick survey of the fridge and I found a tube of Pillsbury Crescent Rolls – my first thought were these “apple pie roll-ups” we made in my 7th grade cooking class (think pigs-in-a-blanket with apples instead) but I didn’t have apples on hand. I started browsing the Pillsbury website to see if there was something similar and stumbled across this recipe. 

These were perfect for our brunch – quick, easy and the small size meant nobody felt guilty taking two (or three).

Mini Cinnamon Rolls
(adapted from Pillsbury.com)
Makes 20 mini rolls

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/4 c. butter , softened
4 t. sugar
2 t. cinnamon
1/2 c. raisins
1/2 c. powdered sugar
1 T. milk
If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

Combine softened butter, sugar and cinnamon until well blended. Spread 1 T. of the mixture evenly over each dough rectangle. Sprinkle each with raisins.

Starting with short side of each rectangle, roll up; pinch edges to seal. With serrated knife, cut each roll into 5 slices. Place slices, cut side down, in ungreased springform pan .

Bake at 375F degrees for 17 to 23 minutes or until golden brown. Cool 5 minutes.

Meanwhile, in small bowl, mix powdered sugar and milk until smooth. Drizzle over rolls. Serve warm.

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2 thoughts on “Mini Cinnamon Rolls

  1. Pingback: Most Popular Recipes of 2011 « Kate's Recipe Box

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