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Mama's Mini-Cinnis

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.

Southern Living FEBRUARY 2002

  • Yield: 2 dozen

Ingredients

  • 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

Preparation

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.

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Mama's Mini-Cinnis recipe

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