RECIPES

Tiny Cinnamon Rolls

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 (Photo: Ralph Anderson; Styling: Trinda Gage)

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  • Servings

    20

If you need a holiday breakfast in a hurry, these 6-ingredient mini cinnamon rolls are the perfect choice. The secret shortcut is using refrigerated crescent rolls.

Ingredients

  • 1 (8-ounce) can refrigerated crescent rolls
  • 1 1/2 Teaspoon sugar
  • 1/2 Teaspoon ground cinnamon
  • 1/3 Cup sifted powdered sugar
  • 1 Teaspoon milk
  • 1 Drop vanilla extract

Preparation

Step 1

  • Unroll crescent roll dough, and separate into 4 rectangles; pinch seams to seal.

Step 2

  • Stir together sugar and cinnamon; sprinkle evenly over rectangles.

Step 3

  • Roll up, jellyroll fashion, starting with a long side; press edges to seal. Cut each log into 5 slices, and place in a lightly greased 8-inch round cakepan.

Step 4

  • Bake at 350° for 12 minutes.

Step 5

  • Combine powdered sugar, milk, and vanilla, stirring until smooth; drizzle over warm cinnamon rolls.