Mini Cinnamon Rolls

5 from 3 votes

Try these Mini Cinnamon Rolls that are frugal and delicious. They are bite size and perfect for breakfast any day of the week. Your family wiill love them.

Prep Time20

Cook Time12

Total Time32

Course: Breakfast, Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $1.86, $0.31 per Serving

Ingredients

For the Cinnamon Rolls:

1 can biscuits 7.5 oz - 10 count
1 tablespoons butter melted
2 tablespoons packed brown sugar
1 teaspoon cinnamon

For the Glaze:

½ cup powdered sugar
½ teaspoon vanilla extract
2-3 teaspoons milk

Instructions

For the Cinnamon Rolls:

Preheat the oven according to the biscuit package directions, approximately 400°F. Lightly grease 12 cups of a mini muffin pan.
On a sheet of parchment paper or a lightly floured surface, flatten each biscuit into a thin circle.
Arrange the flattened biscuits in a rectangle, slightly overlapping the edges. Gently press the overlapping edges together to form one piece of dough.
Brush the melted butter evenly over the dough. Sprinkle with the brown sugar and cinnamon.
Starting at one long side, tightly roll the dough into a log.
Cut the log into 12 equal pieces and place each piece cut-side up in the prepared mini muffin pan.
Bake according to the biscuit package directions, or for approximately 10–12 minutes, until the cinnamon rolls are golden brown.

For the Glaze:

Whisk together the powdered sugar and vanilla extract. Gradually add the milk, 1 teaspoon at a time, until the glaze reaches a smooth, drizzling consistency.
Drizzle the glaze over the cinnamon rolls while they are still warm. Serve and enjoy!

Notes

Refrigerate any leftovers in an air tight container for up to 5 days.

Nutrition