This recipe was inspired by a site I discovered while visiting Pinterest. Using seamless crescent dough makes it super easy to satisfy those sweet cravings that seem to pop out of nowhere. While I wrote the recipe to include just enough glaze for drizzling, I always end up making extra for dunking these two-bite beauties. I recommend you do the same if it suits your fancy.
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
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.
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.
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.
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.