Mini Cinnamon Crescent Rolls
These Mini Cinnamon Crescent Rolls are buttery, flaky, and perfectly spiced, bringing a bakery-quality pastry straight to your home in under thirty minutes.
Servings: 4 servings
Equipment
- Baking Sheet
- Mixing Bowl
- Parchment Paper
Ingredients
Dough
- 2 tubes refrigerated crescent roll dough or Crescent Dough Sheet
Filling
- 1 stick butter softened
- 1/2 cup light brown sugar
- 3 teaspoons cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly spray it with nonstick cooking spray.
- In a small bowl, mix together the softened butter, brown sugar, and cinnamon to form a sweet, fragrant paste.
- Unroll the crescent dough and separate it into triangles (or cut your sheet into triangles if using dough sheet). Lay them flat on a clean surface.
- Spread a generous layer of the cinnamon-butter mixture over each triangle, reaching all the way to the edges for maximum flavor.
- Starting at the wider end, roll each triangle up tightly to form a crescent roll. Place each roll on the prepared baking sheet, point side down.
- Bake in the preheated oven for 10-12 minutes, or until golden brown and puffed.
- Remove from the oven and let cool slightly before serving. For extra sweetness, drizzle with icing or dust with powdered sugar if desired.
Notes
These rolls are best enjoyed fresh, but can be stored in an airtight container for up to 2 days at room temperature or 5 days in the fridge.