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Mini Cinnamon Roll Muffins

Mini Cinnamon Roll Muffins

Ingredients:
2 tubes refrigerated crescent rolls
4 Tbsp butter, melted
1 Tbsp cinnamon
2 Tbsp brown sugar
2 tsp vanilla
2 Tbsp skim milk
1.5 cups powdered sugar
Directions:
Preheat oven to 425F. Unroll half of one tube of crescent rolls (4 triangles) and pinch all the seams together. Flip over and do the same. Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick. Brush with butter and sprinkle with cinnamon and brown sugar. Roll into a log and cut into 8 pieces. Repeat with remaining dough. Place mini cinnamon buns into a greased mini muffin pan. Bake 10-12 minutes or just until they begin to brown on top. Meanwhile, whisk the vanilla and milk in a bowl. Add in powdered sugar a 1/2 cup at a time until desired consistency is reached. Drizzle over warm cinnamon rolls. Cool slightly before serivng.
Freezing Directions:
Follow directions above. Cool completely on cooling rack. Flash Freeze. After frozen firm, transfer to gallon freezer storage bag. TO SERVE: Remove desired number of muffins from freezer and reheat in microwave until heated through.
Servings: 32 mini cinnamon rolls

Author/Source: adapted from Iowa Girl Eats
Lisa @ Onceamonthmom.com

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