Why We Love This Mini Cinnamon Rolls Recipe
These breakfast bites are simply the best morning treat, especially when you’re short on time. With elements like melted butter, brown sugar, and the best cream cheese frosting swirled on top, there’s a whole lot here to love!
Variations on Cinnamon Roll Bites
Here are just a few easy ways you can customize this easy recipe:
For more molasses flavor, use dark brown sugar instead of light brown sugar. For less, you can use granulated sugar instead. For a little crunch, add up to ½ cup of chopped nuts or dried fruit to the filling. In place of the cinnamon filling, you can simply spread some Nutella, melted chocolate, or Biscoff spread. Use your favorite spices, flavorings, or extracts to mix up the frosting! Two other delicious options to try are adding a splash of orange flavoring or a pinch of ground cinnamon.
How to Store
Store leftover mini cinnamon rolls in an airtight container in the refrigerator for up to 2 days. Enjoy at room temperature or gently warmed in the microwave.
How to Freeze
Freeze mini cinnamon rolls in an airtight container for up to 3 months. Allow the rolls to thaw overnight in the refrigerator before reheating.
Serving Suggestions
Good morning! Start your day off by pairing these sweet breakfast treats with a glass of cold brew coffee. You can also round out your plate with more savory options like copycat Starbucks egg bites, scrambled eggs, breakfast potatoes, or ham and potato casserole!
More Cinnamon Roll Recipes To Try
Bakery Style Cinnamon Rolls Pumpkin Cinnamon Rolls Orange Rolls Cinnamon Roll Bread Cinnamon Roll French Toast Bake
How to Make Mini Cinnamon Rolls Step by Step
Prep: Preheat your oven to 350°F and grease a mini muffin tin with nonstick spray. Set aside. Unroll the Dough: Unroll 2 crescent roll sheets onto a lightly floured surface and brush each one with 1 tablespoon of melted unsalted butter (use 2 tablespoons total). Spread the Filling: In a small bowl, combine ⅓ cup of brown sugar, 1 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ⅛ teaspoon of kosher salt. Sprinkle the mixture evenly over the crescent rolls. Roll and Slice: Roll the crescent rolls tightly into a log and slice into ¾-inch thick rolls– you should have about 12 rolls per log. Add to the Muffin Tin: Place one roll into a well of the prepared muffin pan and repeat with the remaining rolls. Bake the Rolls: Bake for 8-10 minutes, or until the rolls are set in the center and golden brown around the edges. Make the Frosting: In a small bowl, combine 2 ounces (¼ brick) of cream cheese, 2 tablespoons of unsalted butter, and 1 teaspoon of pure vanilla extract. Add 1½ cups of powdered sugar and mix until the icing is smooth. Spread the icing over the warm cinnamon rolls and enjoy.
