By Becky Hardin
Published Dec 14, 2023
Mini Cinnamon Rolls are so easy to make with store-bought crescent dough and the best warm cinnamon sugar mixture. Topped with homemade cream cheese icing, these two-bite treats are wonderfully sweet! Make this quick and easy breakfast recipe for the kids or keep them all to yourself on a lazy Sunday morning.
Why We Love This Mini Cinnamon Rolls Recipe
These breakfast bites are simply the best morning treat, especially when you’re short on time. With elements like melted butter, brown sugar, and the best cream cheese frosting swirled on top, there’s a whole lot here to love!
Variations on Cinnamon Roll Bites
Here are just a few easy ways you can customize this easy recipe:
- For more molasses flavor, use dark brown sugar instead of light brown sugar. For less, you can use granulated sugar instead.
- For a little crunch, add up to ½ cup of chopped nuts or dried fruit to the filling.
- In place of the cinnamon filling, you can simply spread some Nutella, melted chocolate, or Biscoff spread.
- Use your favorite spices, flavorings, or extracts to mix up the frosting! Two other delicious options to try are adding a splash of orange flavoring or a pinch of ground cinnamon.
How to Store
Store leftover mini cinnamon rolls in an airtight container in the refrigerator for up to 2 days. Enjoy at room temperature or gently warmed in the microwave.
How to Freeze
Freeze mini cinnamon rolls in an airtight container for up to 3 months. Allow the rolls to thaw overnight in the refrigerator before reheating.
Serving Suggestions
Good morning! Start your day off by pairing these sweet breakfast treats with a glass of cold brew coffee . You can also round out your plate with more savory options like copycat Starbucks egg bites , scrambled eggs , breakfast potatoes , or ham and potato casserole !
You sure can! While I love just how quick and easy this recipe comes together, you can definitely use homemade dough. Try my cinnamon roll recipe !
If you don’t have a mini muffin tin, you can bake these rolls up in a casserole dish or in individual regular-sized muffin liners or muffin tins.
Absolutely! Instead of the cinnamon, you could fill these with Nutella, melted chocolate, or Biscoff spread!
2 mini cinnamon rolls are 266 calories.
More Cinnamon Roll Recipes To Try
- Bakery Style Cinnamon Rolls
- Pumpkin Cinnamon Rolls
- Orange Rolls
- Cinnamon Roll Bread
- Cinnamon Roll French Toast Bake
Ingredients1x2x3x
For the Cinnamon Rolls
- ▢ 2 crescent dough sheets 454 grams (2 (8-ounce) packages)
- ▢ 2 tablespoons unsalted butter 28 grams, melted (¼ stick)
- ▢ ⅓ cup brown sugar 71 grams
- ▢ 1 teaspoon ground cinnamon 3 grams
- ▢ ¼ teaspoon ground nutmeg
- ▢ ⅛ teaspoon kosher salt
For the Icing
- ▢ 2 ounces cream cheese 57 grams, room temperature (¼ brick)
- ▢ 2 tablespoons unsalted butter 28 grams, room temperature (¼ stick)
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ 1½ cups powdered sugar 170 grams
Instructions
For the Cinnamon Rolls
- Preheat oven to 350°F and grease a mini muffin tin with nonstick spray. Set aside.
- Unroll the crescent roll sheets onto a lightly floured surface and brush each one with melted butter. 2 crescent dough sheets, 2 tablespoons unsalted butter
- In a small bowl, combine the brown sugar, cinnamon, nutmeg, and salt. Sprinkle the mixture evenly over the crescent rolls. ⅓ cup brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon kosher salt
- Roll the crescent rolls tightly into a log and slice into ¾-inch thick rolls– you should have about 12 rolls per log.
- Place one roll into a well of the prepared muffin pan and repeat with the remaining rolls.
- Bake for 8-10 minutes, or until the rolls are set in the center and golden brown around the edges.
- Serve the cinnamon rolls warm, topped with the icing (below).
For the Frosting
- In a small bowl, combine the cream cheese, butter, and vanilla. 2 ounces cream cheese, 2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
- Add the powdered sugar and mix until the icing is smooth. Spread the icing over the warm cinnamon rolls and enjoy. 1½ cups powdered sugar
Equipment
- Kitchen Scale (optional)
- Mini Muffin Tin
Becky’s Tips
- If you can’t find crescent dough sheets, you can use the perforated crescent roll dough. Simply roll it out and pinch the perforations back together before using.
- You can also make your own dough if you prefer.
- For more molasses flavor, use dark brown sugar instead of light brown sugar. For less, you can use granulated sugar instead.
- For a little crunch, add up to ½ cup of chopped nuts or dried fruit to the filling.
- In place of the cinnamon filling, you can simply spread some Nutella, melted chocolate, or Biscoff spread.
- Use your favorite spices, flavorings, or extracts to mix up the frosting! Two other delicious options to try are adding a splash of orange flavoring or a pinch of ground cinnamon.
- These muffins are best eaten the day they are made.
- Be careful not to over-bake the rolls; otherwise, they will be dry.
- Use room temperature cream cheese and butter for the smoothest icing.
- If you would like to freeze these muffins, don’t frost them until after they have thawed.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Mini Cinnamon Rolls Step by Step
Prep: Preheat your oven to 350°F and grease a mini muffin tin with nonstick spray. Set aside.
Unroll the Dough: Unroll 2 crescent roll sheets onto a lightly floured surface and brush each one with 1 tablespoon of melted unsalted butter (use 2 tablespoons total).
Spread the Filling: In a small bowl, combine ⅓ cup of brown sugar, 1 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ⅛ teaspoon of kosher salt. Sprinkle the mixture evenly over the crescent rolls.
Roll and Slice: Roll the crescent rolls tightly into a log and slice into ¾-inch thick rolls– you should have about 12 rolls per log.
Add to the Muffin Tin: Place one roll into a well of the prepared muffin pan and repeat with the remaining rolls.
Bake the Rolls: Bake for 8-10 minutes, or until the rolls are set in the center and golden brown around the edges.
Make the Frosting: In a small bowl, combine 2 ounces (¼ brick) of cream cheese, 2 tablespoons of unsalted butter, and 1 teaspoon of pure vanilla extract. Add 1½ cups of powdered sugar and mix until the icing is smooth. Spread the icing over the warm cinnamon rolls and enjoy.
Mini Cinnamon Rolls Recipe
Equipment
- Kitchen Scale (optional)
- Mini Muffin Tin
Ingredients
For the Cinnamon Rolls
- 2 crescent dough sheets 454 grams (2 (8-ounce) packages)
- 2 tablespoons unsalted butter 28 grams, melted (¼ stick)
- ⅓ cup brown sugar 71 grams
- 1 teaspoon ground cinnamon 3 grams
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon kosher salt
For the Icing
- 2 ounces cream cheese 57 grams, room temperature (¼ brick)
- 2 tablespoons unsalted butter 28 grams, room temperature (¼ stick)
- 1 teaspoon pure vanilla extract 4 grams
- 1½ cups powdered sugar 170 grams
Instructions
For the Cinnamon Rolls
- Preheat oven to 350°F and grease a mini muffin tin with nonstick spray. Set aside.
- Unroll the crescent roll sheets onto a lightly floured surface and brush each one with melted butter. 2 crescent dough sheets, 2 tablespoons unsalted butter
- In a small bowl, combine the brown sugar, cinnamon, nutmeg, and salt. Sprinkle the mixture evenly over the crescent rolls. ⅓ cup brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon kosher salt
- Roll the crescent rolls tightly into a log and slice into ¾-inch thick rolls– you should have about 12 rolls per log.
- Place one roll into a well of the prepared muffin pan and repeat with the remaining rolls.
- Bake for 8-10 minutes, or until the rolls are set in the center and golden brown around the edges.
- Serve the cinnamon rolls warm, topped with the icing (below).
For the Frosting
- In a small bowl, combine the cream cheese, butter, and vanilla. 2 ounces cream cheese, 2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
- Add the powdered sugar and mix until the icing is smooth. Spread the icing over the warm cinnamon rolls and enjoy. 1½ cups powdered sugar
Notes
- If you can’t find crescent dough sheets, you can use the perforated crescent roll dough. Simply roll it out and pinch the perforations back together before using.
- You can also make your own dough if you prefer.
- For more molasses flavor, use dark brown sugar instead of light brown sugar. For less, you can use granulated sugar instead.
- For a little crunch, add up to ½ cup of chopped nuts or dried fruit to the filling.
- In place of the cinnamon filling, you can simply spread some Nutella, melted chocolate, or Biscoff spread.
- Use your favorite spices, flavorings, or extracts to mix up the frosting! Two other delicious options to try are adding a splash of orange flavoring or a pinch of ground cinnamon.
- These muffins are best eaten the day they are made.
- Be careful not to over-bake the rolls; otherwise, they will be dry.
- Use room temperature cream cheese and butter for the smoothest icing.
- If you would like to freeze these muffins, don’t frost them until after they have thawed.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
