Quick & Easy Mini Cinnamon Rolls

So I have a sweet tooth and a pretty bad one at that. So whenever treats are involved I try to only allow myself small servings, you know mini cupcakes, regular cupcakes, cake pops, and now mini cinnamon buns! I’ve always had a thing for cinnamon buns. One of my closest friends would testify to that. Whenever we visited Toronto, way back in the day, it was the same routine. At the end of our visit, we would head back to Union Station to catch our train and I would wait in line at the Cinnabon for my cinnamon roll….almost always a last minute deal. Being early for both of us is apparently not easy…but it made for some funny stories. Each time it was the same, our train was boarding in 1 minute and I would still be waiting for my bun and then that would result in an Olympic sprint so we wouldn’t miss it. Okay maybe not an Olympic sprint but we would run pretty darn quickly, with my glorious, delicious Cinnabon in hand, which I would share of course.

So obviously as the years when by, I realized I couldn’t eat the same way I did back in my teens or even early twenties, so I had to find ways that would allow me to indulge and yet not make me feel like crap. So the mini cinnamon rolls seemed to be the best route… using Pillsbury Crescents, reduced fat too. Yay, winning!

I bought these on sale the last time I went grocery shopping and figured why not try to make something different with them. I’ve used the Pillsbury Biscuit dough to make donuts and those turned out amazing, so why not try to make rolls with this?

The only downside? Opening up the crescent roll packaging….seriously it’s like an adult version of the Jack-in-the-box. Bah! Preheat your oven to 350 degrees.

Once you get that sucker open, roll it out on your counter (dusk it was some flour).

Melt 3 tbsp of butter, I used salted lactose-free butter, When melted spread it evenly and generously on the rolled out dough.

In a small bowl, combine 1/4 cup of sugar with as much cinnamon is you want. I love cinnamon, so I was very generous with it. Once combined, sprinkle the sugar/cinnamon mixture all over the dough.

Clearly, I was very generous with the sugar/cinnamon mix. Then roll the dough, tightly and slice the dough (about 1/4 ” thick. Place the slices into a greased mini cupcake tray and bake in your preheated oven. Bake for 8 to 12 mins. I started watching them at about 7-8 minutes to make sure they did not burn.

Remove from oven, and let cool down a bit. In the meantime, mix 1/2 cup of powdered sugar, 2 Tbsp of milk, 1/2 tsp of vanilla, and a dash of pumpkin spice. If the glaze isn’t thin enough, add 1 tsp of milk at a time until you reach the consistency that you need. Glaze each roll.

Now go and make yourself a pot of tea or coffee and go enjoy these babies. These are simple, quick, and so tasty. I promise you that they will not last long, at least they didn’t at my house.

Now go and enjoy your mini cinnamon rolls. Let me know how they turned out! Tag me in your Instagram photos @withlovefrombex or leave a comment below!