Mini Muffin Tin Cinnamon Rolls

By Valarie

Ingredients

• 2 tubes store-bought crescent rolls from refrigerator section
• 4 tablespoons brown sugar
• 1 tablespoon cinnamon
• 1 cup pecans, chopped
• 1/2 cup pure maple syrup
• 1 egg
• 1 tablespoon water
• 1/4 cup powdered sugar
• Nonstick spray
• 2 tablespoons freshly squeezed lemon juice

Details

Servings 24
Adapted from rachaelray.com

Preparation

Step 1

Preheat oven to 350ºF.

In a medium mixing bowl, combine brown sugar, cinnamon, pecans and maple syrup. Divide the mixture equally onto each crescent dough square, leaving a 1/4-inch border.

In a small bowl, whisk up the egg and a splash of water to make an egg wash. Using a pastry brush, brush the border of all 4 crescent squares. Roll each square up into a log, and then cut each log into 6 mini rolls.

While muffins are baking, mix up the powdered sugar and lemon juice. Drizzle over the hot mini cinnamon buns and serve.