Mini Cinnamon Rolls

These fluffy mini cinnamon rolls come out of the oven warm and gooey before being topped with a sweet vanilla glaze for the perfect breakfast treat.

Jump to Recipe

Table of Contents

Mini Cinnamon Rolls Ingredients
Substitutions And Additions
How To Make This Mini Cinnamon Rolls Recipe
How To Serve
Storage
More Recipes You’ll Love
JUMP TO RECIPE

If you’re looking for an amazing breakfast or dessert recipe, then you definitely need to try these mini cinnamon rolls! They’re all warm and fluffy with a sweet and gooey cinnamon center, plus the glaze on top is just perfection.

close up shot of Mini Cinnamon Rolls with one having a bite taken out of it

Mini Cinnamon Rolls Ingredients

Mini Cinnamon Rolls raw ingredients that are labeled

Mini cinnamon rolls are a dream come true for anyone who loves the flavors of sugary, spiced cinnamon and gooey, sweet icing.

The soft crescent rolls are filled with sweet cinnamon sugar to create a taste sensation you won’t be able to resist.

To make these bite-size confections, you’ll need:

1 package of crescent roll dough sheet
¼ cup of packed light brown sugar
½ tablespoon of ground cinnamon (1½ teaspoons)
2 tablespoons of unsalted butter, softened

For The Glaze:

1½ cups of powdered sugar
¼ teaspoon of vanilla or maple extract
⅛ cup of whole milk

PRO TIP:

This recipe can easily be doubled. One crescent roll sheet will make 12 mini cinnamon rolls.

Substitutions And Additions

CRESCENT DOUGH: If you can’t find the full crescent dough sheets, you can use a can of crescent rolls. Unroll the sheet, keeping it intact as much as possible, and then pinch it together along the perforated lines to seal everything back up into a single sheet.

CINNAMON: While cinnamon is the classic flavor for these rolls, you could also try using other warm spices like nutmeg or cardamom for a different twist. If you’re a fan of chai flavors, a chai spice blend could also be a delicious substitute.

How To Make This Mini Cinnamon Rolls Recipe

Using pre-made crescent dough makes these cinnamon rolls super easy to make.

Once you unroll the dough, you’ll spread a buttery cinnamon and sugar mixture on one side of the dough before rolling it up into a log. The dough will be sliced into mini rolls and baked.

Once the gooey cinnamon rolls come out of the oven, you’ll drizzle them with a sweet glaze to finish them off before serving.

OUR RECIPE DEVELOPER SAYS

If you don’t wish to cook these mini rolls in a mini muffin tin, you can also line them up in an 8×8 baking dish or even in a pie plate. Adjust the cooking time as needed.

STEP ONE: Unroll the sheet of crescent dough onto a lightly floured surface.

unrolled crescent dough on a wooden board

STEP TWO: In a small bowl, mix together the softened butter, brown sugar, and cinnamon to form a paste.

butter, brown sugar, and cinnamon folded in a bowl

STEP THREE: Use a spatula to spread the cinnamon sugar mixture over the crescent dough to the edges.

butter/sugar mixture spread over the crescent dough on a wooden board

STEP FOUR: Roll the dough up tightly into a log, rolling along the long edge so that your finished roll is about 14 inches long.

dough rolled up into a log on a cutting board

STEP FIVE: Slice the roll into 12 even pieces with a sharp knife.

roll sliced into 12 pieces on a cutting board

STEP SIX: Place one piece of cinnamon roll into each cavity of a lightly greased mini muffin pan. As you place each roll into the muffin tin, press up the center of each piece gently so that the spiral of the cinnamon roll is facing up in the muffin tin rather than concave down into the muffin tin.

PRO TIP:

When the cinnamon rolls are baking, they will rise from the highest point of the cinnamon roll in the muffin tin. If you shape them to gently pop up in the center, they will rise nicely and cook into a dome.

If the center of the cinnamon roll is pressed into the muffin tin and the outer edges are higher, the cinnamon rolls will lift up around the edges, and the center will puddle in the bottom.

cinnamon roll pieces placed in to each cavity in a muffin pan

STEP SEVEN: Bake for 10 to 12 minutes, until the cinnamon rolls are lightly browned and cooked through.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your mini cinnamon rolls at the lower end of the recommended baking time.

STEP EIGHT: Whisk together the glaze ingredients. Dip the top of each cinnamon roll into the glaze and set it on a serving platter.

glazed ingredients whisked in a bowl and then topped on top of each mini roll on a plate

How To Serve

The possibilities are endless when it comes to what to serve with mini cinnamon rolls. Add a scoop of vanilla ice cream on the side and a dollop of whipped cream on top for an extra indulgent treat.

These homemade cinnamon rolls are the perfect size to add to a lunch box for a dessert surprise or a fun breakfast. Add a homemade hot chocolate or pumpkin spice latte on the side to wash them down.

We have plenty of cinnamon roll recipes to satisfy all of your cravings for a gooey treat. Check out our caramel pecan cinnamon rolls and crescent roll cinnamon rolls for two favorites.

MORE PASTRIES RECIPES

Pastries

Cinnabon Cinnamon Rolls

Pastries

Cream Cheese Danish Recipe with Crescent Rolls

Storage

Whether you’re planning to make them ahead of time or have leftovers to save for later, here are some handy tips on storing your mini cinnamon rolls.

MAKE AHEAD: If you’d like to prepare these mini cinnamon rolls in advance, you can do so by following the recipe up until the baking step. Once you’ve rolled and cut the dough into individual rolls, place them in a baking dish or on a lined baking sheet. Cover tightly with plastic wrap or aluminum foil and refrigerate overnight.

In the morning, simply remove the rolls from the refrigerator and let them sit at room temperature for about 20 minutes before baking as directed. This way, you can enjoy fresh and warm mini cinnamon rolls without the early morning prep work.

ON THE COUNTER: Store cooled cinnamon rolls in an airtight container on the countertop at room temperature for 3 to 4 days.

IN THE FREEZER: You can also freeze these sweet treats for up to 3 months in an airtight container.

Make sure you label the container with the contents so that you enjoy them while they are at their best. Thaw on the counter before serving.

I’m a firm believer that there’s nothing better in life than a fresh and warm cinnamon roll. And I especially love when those cinnamon rolls are mini sized! This mini cinnamon rolls recipe is simple to make and will reward you with a delicious gooey breakfast treat.

FREQUENTLY ASKED QUESTIONS

Can I sprinkle the top of the rolls with nuts?

This easy recipe would be delicious topped with chopped pecans or walnuts.

Can you freeze mini cinnamon rolls?

You can freeze the cinnamon rolls before icing them. Allow them to cool to room temperature and freeze. This yummy treat will last in the freezer for up to 3 months. Thaw and add the glaze when you are ready to serve.

Can these cinnamon rolls be kept on the counter?

You can safely keep this treat on the counter in an airtight container for 3 to 4 days.

More Recipes You’ll Love

Mini Cinnamon Rolls

5 from 5 votes

These fluffy mini cinnamon rolls come out of the oven warm and gooey before being topped with a sweet vanilla glaze for the perfect breakfast treat.

Prep Time 15

Cook Time 25

Total Time 40

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

1 crescent roll dough sheet
¼ cup packed light brown sugar
½ tablespoon cinnamon (1½ teaspoons)
2 tablespoons unsalted butter, softened

Glaze

1½ cups powdered sugar
¼ teaspoon vanilla extract, or maple extract
⅛ cup whole milk

Instructions

Unroll the sheet of crescent dough onto a lightly floured cutting board.
In a small bowl, mix together the softened butter, brown sugar, and cinnamon to form a paste.
Use a spatula to spread the butter/sugar mixture over the crescent dough to the edges.
Roll the dough up tightly into a log, rolling along the long edge so that your finished roll is about 14 inches long.
Slice the roll into 12 even pieces.
Place one piece of cinnamon roll into each cavity of a lightly greased mini muffin tin. As you are placing each roll into the muffin tin, press up the center of each piece gently so that the spiral of the cinnamon roll is facing up in the muffin tin rather than concave down into the muffin tin.
Bake for 10 to 12 minutes, until the cinnamon rolls are lightly browned and cooked through.
Whisk together the glaze ingredients. Dip the top of each cinnamon roll into the glaze and set on a serving platter.

Notes

This recipe can easily be doubled. One crescent roll sheet will make 12 mini cinnamon rolls.
If you don’t wish to cook these mini rolls in a mini muffin tin, you can also line them up in an 8×8 baking dish or even in a pie plate. Adjust the cooking time as needed.
When the cinnamon rolls are baking, they will rise from the highest point of the cinnamon roll in the muffin tin. If you shape them to gently pop up in the center, they will rise nicely and cook into a dome. If the center of the cinnamon roll is pressed into the muffin tin and the outer edges are higher, the cinnamon rolls will lift up around the edges, and the center will puddle in the bottom.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your mini cinnamon rolls at the lower end of the recommended baking time.

Nutrition

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!