Mini Cinnamon Rolls

I found these super easy cinnamon rolls on Posed Perfection.  They called to me because my son has been asking for them for a long time and I still have yet to make cinnamon rolls from scratch.  Cinnamon rolls from scratch just isn't something that I have time for during the week (or often remember to plan ahead for)...also, we would probably also be ready for a nap after eating them which we don't have time for during the week with all of our activities.  Plus, as it just so happened I had one package of crescent roll dough in the fridge.  Of course, then I decided to make these on a weekend but I obviously didn't plan ahead to have the ones from scratch.

Since there were so few ingredients, it was easy to pull them out and get ready. 

I started to change the recipe a little right at the beginning by spreading a thin layer of butter on the bottom of the pan instead of just greasing it.  If it tastes yummy, I will probably add another step next time with brown sugar in the bottom of the pan like I have in my homemade ones.  YUM!  It makes a gooey bottom and you don't really even need the frosting.

I layed out the triangles and pushed together the seams.

Then, I sprinkled with cinnamon sugar. 

I had some help so it was a little messy :)

Roll the whole thing up into a neat cinnamon roll. 

When you slice them, try to make them a little neater than me but I shook the cinnamon and sugar to close to the edge.  It was still easy to put them in and clean up the rolls when they made this much of a mess in cutting.

Then, you place them in the greased pan.  I might have cut them in too many pieces or choose the wrong pan because as always, my rolls were crowded and didn't have a lot of room to rise.  This usually means that the ones in the center don't get cooked and you have to leave all of them in the oven until the outside ones are too brown.  UGH! 

Place in the preheated oven at 350 degrees for 12-15 minutes.  Wait until they are browned to remove them.  (Mine took more like 20 minutes).  They were browned around the outside and all perfectly cooked.

Check out the finished product.  My son was the only one who got icing so I just used a little packet that I had in the cupboard instead of making a whole bunch of frosting.

My husband's review was they weren't bad.  I told him that wasn't a ringing endorsement especially since he ate a second plate full.  He said that they were good but he wanted more cinnamon and sugar.  Next time, I might spread some butter inside the roll before sprinkling the cinnamon and sugar to make it more of a gooey cinnamon center.  I would also put the brown sugar and more butter on the bottom.  The small amount of butter that I used was soaked right into the bottom on each roll making the bottom a little more sweet than the top.  They were tasty and I would totally do it again.  As easy as a store bought roll of cinnamon rolls and much more tasty.  I hope that you try them the next time you have crescent rolls in your fridge!!!

Mini Cinnamon Rolls

Rolls

1 (8 oz.) can refrigerated crescent rolls
2 Tbsp. sugar
1/2 tsp. cinnamon

Icing

1/3 cup sifted powdered sugar
1 tsp. milk
1/4 tsp. vanilla

Unroll crescent roll dough into 4 rectangles, pinching seams together to seal. Stir together sugar and cinnamon; sprinkle evenly over the crescent dough rectangles. Roll up, like a jelly roll, starting on the long side pressing edges to seal. Slice each log into 5-6 pieces, about every inch. Place in a lightly buttered 7x11 casserole or 8 inch round cake pan. Bake at 350 degrees for about 12-15 minutes or until brown.

If you want icing, stir together the powdered sugar, milk and vanilla and drizzle over the warm cinnamon rolls.

Serve warm!

Shared at Homemade Mondays