This Sunday morning, I experimented with some new icing concoctions, and found a perfect accompaniment to some miniature cinnamon rolls. This may be my new staple for breakfast guests! I mean, they are mini, which just makes them more fun, they’re cute, and they’re quick and easy to make.
Mini Cinnamon Rolls
1 crescent rolls package (or crescent rolls sheet if you want to skip a step)
2 tablespoons melted butter, or to taste
2 tablespoons cinnamon, or to taste
2 tablespoons light brown sugar, or to taste
For the icing:
1 cup powdered sugar
4 tablespoons milk
1 tablespoon melted butter
1 teaspoon maple extract (or 2 teaspoons maple syrup in a pinch)
Open the crescent rolls and pinch the seams together to make two seamless sheets. Brush on melted butter, sprinkle with cinnamon and brown sugar. Quantities above are listed as a starting point, but don’t be shy!
The fun part! Start rolling the crescent roll sheet towards you, the tighter, the better, until you have two rolls.
Cut each roll into 8 slices, and transfer to cooking sprayed-non stick mini muffin pan.
Bake at 350 for 8-10 minutes, until the crescent rolls are done.
Taking a peek, yum.
While the rolls are in the oven, it’s time to make the icing. Mix together powdered sugar, melted butter, milk, and a splash of maple extract (not too much, it’s very strong!). Add more powdered sugar if needed to make get the consistency just right.
Once the rolls come out of the oven, let them cool for a couple minutes (just a couple) and then drizzle with the goodness.
I first found this recipe on Iowa Girl Eats, but the above includes my take.