Mini Cinnamon Rolls
Prep Time
Cook Time
Total Time
Recipe Type: Breakfast & Brunch
Serves: 24 rolls
Mini Cinnamon Rolls
  • 2 (8 oz.) tubes of seamless crescent dough (see author’s note)
  • 2 Tbl. butter, melted
  • 2 Tbl. sugar
  • 1 Tbl. ground cinnamon
  • ¼ tsp. ground nutmeg
  • 3 Tbl. powdered sugar
  • 1-3 tsp. milk
  1. Preheat the oven to 375 degrees. Toss together the sugar, cinnamon and nutmeg in a small bowl. Set aside. Unroll a sheet of crescent dough onto a cutting board. Press together any holes that might be present. The widest side of the dough should be perpendicular to your body.
  2. Brush half of the butter evenly across the top of the dough. Don’t forget the edges. Sprinkle half of the cinnamon and sugar mixture on top of the butter. Starting with the widest end, tightly roll the dough and press the end to seal the seam.
  3. Slice the roll into 12 even pieces and place each section into a greased mini cupcake pan. Repeat the steps above for the second sheet of dough. Bake the rolls at 375 degrees for 6-8 minutes, or until the tops are lightly golden. Remove from the oven and allow the rolls to cool slightly.
  4. Mix together the powdered sugar and one teaspoon of milk. Keep adding milk a little at a time until the glaze can easily pour from a spoon. Drizzle the glaze across each roll. Makes 24 mini cinnamon rolls.
Author's Note
If you cannot find seamless crescent dough, simply press the perforations together of regular crescent dough with your fingers before brushing with butter.
Recipe by Culinary Cory at