As most of you know, I LOVE Pinterest. I could spend all day pinning and looking at all the pretty pictures and feeling inspired! This is another cinnamon roll recipe that I found there, but since the last one was quite time consuming, this one is super quick. It's another fun way to use up a tube of crescent roll dough!
Mini Cinnamon Rolls with Maple Icing
Makes 16 mini cinnamon rolls
Ingredients:
1-8oz tube crescent roll dough
2 Tablespoons butter
cinnamon
brown sugar
sugar
For the maple icing:
1 teaspoon maple syrup
1 Tablespoon skim milk
3/4 cup powdered sugar
Directions:
Preheat oven according to crescent roll dough package directions. Layout half the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams on the back side together too.
Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick.
Brush with half the butter, and sprinkle with as much cinnamon and brown sugar as you want.
Roll into a log and cut into 8 pieces using dental floss. It makes it super easy!
Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the crescent roll dough. Bake according to package directions.
Meanwhile whisk together maple syrup and milk in a bowl. Add in powdered sugar until desired consistency is reached. (I did this in the bowl with the extra butter leftover from when I brushed it on the dough. This made the icing more of a glaze than an icing, which I really preferred.)
Drizzle over warm cinnamon rolls.
Now try not to eat them all at once!
Recipe adapted from here.
