Monday, April 14, 2014

Mini Cinnamon Rolls with Vanilla Glaze

I had never attempted cinnamon rolls before, so I decided to start simple. It is hard to believe something this fantastic can emerge from a package of pillbury croisonts, but I was pleasantly surprised. These were some of the tastier cinnamon pastries I have eaten in a while, with a buttery carmel bottom, and vanilla glaze.

It's always nice when you find an easy, delicious, quick recipe. Most of the time you can't have all three, it's usually quick and easy, or time consuming and delicious. Not this time! I can almost guarentee that these will be devoured upon exiting the oven, if not, they can be stored for a couple days at room temperature. 

Mini Cinnamon Rolls:

Yield: 8 rolls

Prep: 10 min
Cook: 20 min
Ready In: 30 min

Oven: 350 degrees F.


1 can Pillbury Crescent Rolls

1/2 cup (1 stick) butter, divided

1/4 cup brown sugar

1/4 cup white sugar

1 teaspoon cinnamon


Preheat oven to 350 degrees F. Melt butter in a pie plate, and mix in brown sugar.

Unroll crescent rolls, and pinch the seams together and form one large sheet. Spread with remaining softened butter. Combine sugar and cinnamon, and sprinkle generously over the crescent roll sheet.

Roll the crescent sheet tightly into a log. Cut into eight pieces, and place in pie plate. Sprinkle rolls with any remaining cinnamon and sugar. 

Bake for 20 minutes until golden. Remove from oven and pour vanilla glaze over hot rolls, immediately.Serve immediately. (Glaze recipe follows.)

Vanilla Glaze:


1 cup powdered sugar

2 teaspoons milk

1 tablespoon butter, melted

1 teaspoon vanilla


Mix melted butter and milk together. Add powdered sugar, and mix until thoroughly combined. Stir in vanilla. Pour over hot rolls. 

Note: I this recipe from: If the directions were confusing, the author of this recipe has a fantastic tutorial you can follow.

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