Mini Cinnamon Rolls with Maple Cream Cheese Icing
- Cinnamon rolls
- One can Pillsbury “Simply” refrigerated biscuits, 10 count
- 5 tablespoons softened butter
- 1/8 cup packed light brown sugar
- 1/8 cup sugar
- 2 teaspoons Cinnamon
- 2 tablespoons heavy cream
- 2 tablespoons pure maple syrup
- 2 oz cream cheese, softened
- 1/2 to 1 cup powdered sugar (to taste)
Turn oven to 350 degrees F. and line a large baking sheet with parchment paper, if you don't have any you can just spray pan with non-stick oil.
Unroll biscuits onto a clean countertop and press out with fingers to about 3 inches wide.
Spread each biscuit with 1/2 tablespoon of butter, I used a pastry brush.
Combine cinnamon and sugars in bowl and mix well. Using a spoon, put mixture on top of the butter.
Starting at the bottom of each round, roll up biscuit. End with the seam of the biscuit side down on countertop.
Using a sharp knife and cut 1/2 inch slices and place onto prepared baking sheet. I cut 4-6 slices per biscuit
Bake for 16 to 20 minutes, until light brown and cooked through. Remove from oven.
Place cream cheese in bowl and mix with powdered sugar, heavy cream and maple syrup. If it's not sweet enough, add more powdered sugar. Mix until smooth.
Drizzle glaze over hot rolls. Let cool.