Mama's Mini-Cinnis

Mama's Mini-Cinnis Recipe
A can of crescent rolls can easily be transformed into too-cute mini cinnamon rolls with this easy recipe. Try them for a Sunday brunch or kid-friendly breakfast.


2 dozen

Recipe from

Southern Living


2 (8-ounce) cans refrigerated crescent rolls
6 tablespoons butter or margarine, softened
1/3 cup firmly packed brown sugar
1/4 cup chopped pecans
1 tablespoon sugar
1 teaspoon ground cinnamon
2/3 cup powdered sugar
1 tablespoon milk or half-and-half
1/4 teaspoon almond or vanilla extract
1/8 teaspoon salt


Unroll crescent rolls, and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal.

Stir together butter and next 4 ingredients; spread evenly over 1 side of each rectangle. Roll up jellyroll fashion, starting at long end. Gently cut each log into 6 (1-inch-thick) slices, using a serrated knife. Place rolls, 1/4 inch apart, into 2 (8-inch) greased cakepans.

Bake at 375° for 15 to 18 minutes or until golden. Cool 5 to 10 minutes.

Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.

Note: To make slicing easier, place unbaked rolls on baking sheet, and freeze for 10 minutes.

February 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note