Photo: Ralph Anderson; Styling: Trinda Gage
20 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.


How to Make It

Step 1

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

Step 2

Stir together sugar and cinnamon; sprinkle evenly over rectangles.

Step 3

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.

Step 4

Bake at 350° for 12 minutes.

Step 5

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

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