These bite-sized cinnamon rolls sound like pure perfection! Their moist, flaky texture and incredible flavor are sure to tantalize taste buds, and the simple sugar glaze adds that perfect touch of sweetness that brings them close to traditional cinnamon rolls.
Traditional cinnamon rolls, while delicious, can be a bit intimidating with their long rising times and intricate dough techniques. That’s where the brilliance of using crescent rolls shines through! They’re like a magic wand for busy bakers in many ways.
Pre-made dough: Crescent rolls are your pre-made canvas, ready to be transformed into cinnamon roll bliss in a fraction of the time. No baking expertise required!
Portion control perfection: Bite-sized rolls are the perfect solution for avoiding sugar overload. You get all the cinnamon goodness in a mini package, allowing you to indulge without guilt.
Endless possibilities: Don’t stop at cinnamon! These versatile dough cups can be filled with sweet treats like Nutella or apple pie filling, or even savory options like pesto and cheese. The possibilities are endless!
No matter how you choose to enjoy them, these bite-sized cinnamon rolls are sure to be a hit. So grab your crescent dough, preheat your oven, and get ready to bake up some mini-masterpieces!
Ingredients to make cinnamon roll
Crescent Rolls : The secret ingredient to make the cinnamon rolls a quick treat. Any store bought crescent rolls work well, preferably Pillsbury.
Brown Sugar : The molasses in the brown sugar add the awesome taste to the cinnamon rolls.
Cinnamon Powder : The star ingredient of the recipe.
Butter : Salted or unsalted butter can be used, the butter has to soft at room temperature.
All purpose flour : Used to dust the working area as well to prepare the cinnamon sugar.
How to make cinnamon rolls using crescent roll?
Prepare Filling :
To prepare the cinnamon sugar combine three table spoons of all purpose flour, brown sugar and cinnamon powder.Mix them well and set aside.
Why do we need to use All purpose flour in the filling?
Sugar and butter melts fast during the baking process, using All purpose flour in the filling absorbs the moisture and helps to bind the roll and the filling.
Smooth the room temperature butter with a spoon
Roll the Crescent sheet:
When the filling and the butter are ready, dust the working area with some flour and unroll a crescent roll.
Crescent roll has perforated lines, tuck them together to make a single pastry sheet. Use flour if needed.
Now spread the softened butter on the pastry sheet.
Sprinkle the cinnamon filling evenly leaving half an inch space in the edges.
Refer to the video if necessary for a better visual.
Roll the pastry sheet tightly towards the other end.
Slice and Bake the rolls :
Seal the edges of the roll with additional butter.
Cut the roll into two halves first. Slice them into one inch slices using a serrated knife. do not apply a lot of pressure while slicing the rolls.
Grease a pan and place the slices half an inch apart. Brush the top with butter.
Bake in a preheated oven @ 350 degree Fahrenheit for 12 – 15 mins till the top and edges are brown.
Prepare Glaze:
Cool the baked rolls for 10 mins and pour the glaze over.
Watch Cinnamon Roll video here
Crescent Roll Cinnamon rolls
Ingredients
For Cinnamon Rolls
- 1 Crescent Roll
- 2 tbsp Butter room temperature
- 2 All Purpose Flour to dust
For Cinnamon Sugar
- 3 tbsp All Purpose Flour
- ¼ cup Light Brown Sugar
- 1 tsp Cinnamon Powder
For Glaze
- ⅓ cup Powdered Sugar
- 1- 2 tsp Milk
- ½ tsp Vanilla optional
Instructions
- Mix 3 tbsps of All purpose flour, cinnamon powder and brown sugar in a bowl.
- Mix soften butter to form a smooth paste. Butter has to be at room temperature, do not heat it.
- Dust working surface with remaining flour. Unroll one crescent roll and spread it.Join the precut marks to form a single pastry sheet, use flour if required.
- Spread softened butter on the pastry sheet.
- Sprinkle the cinnamon sugar mixture on to the buttered pastry sheet. Cover it completely. Press the sugar slightly on the sheet.
- Roll the pastry sheet to form a log. Use butter to seal the ends if needed.
- Cut the rolled log into 2 half first. Slice each log into slices. Seal the ends if needed.
- Place the slices in a greased pan leaving an inch space in between, brush some butter on the top.
- Bake in a preheated oven at 350 degree for 12 - 15 mins till they are brown.
- Add a teaspoon of milk to powdered sugar and mix well to make a smooth paste.Add another teaspoon of milk and mix till combined.
- Cool the baked rolls for 15 mins and pour glaze on them. Serve immediately.
