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Photo: Ralph Anderson; Styling: Trinda Gage Photo by: Photo: Ralph Anderson; Styling: Trinda Gage

Tiny Cinnamon Rolls

If you need a holiday breakfast in a hurry, these 6-ingredient mini cinnamon rolls are the perfect choice. The secret shortcut is using refrigerated crescent rolls.

 

Southern Living NOVEMBER 1997

  • Yield: 20 rolls

Ingredients

  • 1 (8-ounce) can refrigerated crescent rolls
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup sifted powdered sugar
  • 1 teaspoon milk
  • 1 drop vanilla extract

Preparation

Unroll crescent roll dough, and separate into 4 rectangles; pinch seams to seal.

Stir together sugar and cinnamon; sprinkle evenly over rectangles.

Roll up, jellyroll fashion, starting with a long side; press edges to seal. Cut each log into 5 slices, and place in a lightly greased 8-inch round cakepan.

Bake at 350° for 12 minutes.

Combine powdered sugar, milk, and vanilla, stirring until smooth; drizzle over warm cinnamon rolls.

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Tiny Cinnamon Rolls Recipe

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