Mini cinnamon rolls with a brown sugar filling and a simple powdered sugar icing.
- 8oz tube crescent roll dough
tbsp butter, melted
Dash of half & half
C powdered sugar
1. Preheat oven to the temperature on your container of crescent rolls. Spray 16 tins of a mini muffin pan with nonstick spray. Set aside. 2. To make the mini cinnamon rolls: Roll out half of the dough (4 triangles) and close up the seams. 3. Brush with 1 tbsp melted butter and sprinkle with brown sugar and cinnamon, the amount of your choosing. Roll into a log and cut into 8 equal rolls. 5. Repeat steps 2-4 with the other half of the crescent roll dough. Place 16 rolls into the prepared muffin tins. Bake for 12-14 minutes or until the rolls are lightly browned. Allow to cool for about 5 minutes and spoon icing over top each roll. 6. To make the icing: Stir powdered sugar and half&half with a fork until no sugar lumps appear in the glaze. Spoon over rolls.