Quick And Easy Mini Cinnamon Rolls Food

MINI CINNAMON ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Unroll crescent roll dough onto a silicone baking mat or lightly greased work surface and separate into 4 rectangles; firmly press diagonal perforations with your fingers to smooth them out.
• Mix brown sugar and cinnamon together in a small bowl; sprinkle mixture evenly over rectangles.
• Roll each rectangle into a log starting from the longer side; cut each log into 1/2-inch thick slices. Arrange mini cinnamon rolls close to one another on the baking sheet.
• Bake the mini cinnamon rolls in the preheated oven until golden, 10 to 13 minutes. Transfer baked rolls to a plate and set aside to cool for 1 minute.
• Combine the confectioners' sugar, milk, and vanilla extract together in a small bowl to make a smooth icing. Pour icing over warm rolls.

MINI CINNAMON ROLLS RECIPE

Steps:

• In a large bowl or the bowl of a stand mixer, combine the flour, yeast and salt.
• In a small microwave safe bowl (or glass measuring cup), combine the sugar, butter, water and milk. Heat in the microwave until the mixture is hot and the butter is almost melted (it took about 1 minute on HIGH in my microwave). Let the mixture come down to 120 degrees. Gradually add the milk mixture into the flour mixture. Add the egg and mix until a soft and sticky dough forms.
• Preheat the oven to 200 degrees.
• If using a stand mixer, switch to the dough hook and set on the lowest mixing setting for 4 minutes or until the dough becomes elastic or knead by hand on a lightly floured surface for 3-4 minutes. Cover the dough with plastic wrap and allow it to rest on the counter for 10 minutes.
• Once the dough has rested, roll it out on a lightly floured surface until it measures a 24x16 inch rectangle. Prepare the filling by combining all of the ingredients in a small mixing bowl except for the butter. Spread the butter over the top of the rolled dough, then cover with the filling. Using a pizza roller/cutter, cut out 24 strips of dough (show in pictures below). Roll each up into a tight roll.
• Place the rolls into a lightly greased 9x13 baking dish and gently place a piece of aluminum foil over top. Turn OFF your oven and place the covered rolls inside to rise for 45 minutes.
• Remove the rolls from the oven and turn ON your oven to 375 degrees. Once heated, remove the foil and bake the rolls for 15-18 minutes or until the centers are lightly golden brown in color.
• Remove from the oven and allow to cool for a few minutes before frosting. While rolls are cooling, prepare the frosting by combining all of the ingredients in a small mixing bowl and beating by hand or with a hand mixer until smooth. Spread over the tops of the rolls.

EASY MINI CINNAMON ROLLS {CRESCENT DOUGH}

Steps:

• Preheat oven to 350 degrees.
• Open crescent roll dough and carefully unroll each piece (refer to images above). Working with one piece at a time lay out and bring four triangles together on lightly greased work surface. Pinch portions and perforated seems together. Carefully turn dough over and repeat on opposite side.
• Roll sealed dough out to about a 7 by 7-inch square. Brush with 1 Tbsp butter. Sprinkle with brown sugar, spread out even. Sprinkle evenly with 1 tsp cinnamon.
• Start on one end and roll dough fairly snug to opposite end to create a log shape. Cut (side to side, not just pressing down, using a sharp knife) into portions.
• Transfer to a well greased mini muffin tin. Repeat process with remaining crescent roll dough, butter, brown sugar and cinnamon.
• Bake in preheated oven until just golden brown, about 9 - 11 minutes. Let cool just a minute or two, run knife around edges while still warm and transfer to a wire rack set over paper towels.
• For the icing: in a mixing bowl whisk together powered sugar, milk and vanilla extract.
• Transfer to a small resealable bag an cut a small corner or just use a spoon, drizzle over tops. These are best served warm but if you have leftover just store in an airtight container.

QUICK AND EASY MINI-CINNAMON ROLLS

Steps:

• Mix dry ingredients first, then cut in margarine.
• Mix in soy milk until dough is soft (you may need slightly more or less to get the dough to a workable consistency). Do not over mix!
• Roll dough to 0.25 inch thickness (0.5 cm) in a long rectangle -- about 8 inch by 16 inch (16cm x 32 cm). Using a pastry brush, coat the rectangle of dough with the melted margarine. Then spread the Sucanat and cinnamon over it.
• Roll from the long end, forming a tight roll. Cut rolls about 1 inch (2 cm) thick. Place on a lightly greased baking sheet and bake at 450 degrees for 15 mins or until golden.
• While rolls are baking, make icing by mixing margarine and powdered sugar. Slowly add soy milk to reach desired consistency. spread on rolls while they are still warm.

QUICK AND EASY MINI CINNAMON ROLLS

Steps:

• Unroll crescent rolls, and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal.
• Stir together butter and next 4 ingredients; spread evenly over 1 side of each rectangle.
• Roll up jellyroll fashion, starting at long end.
• Gently cut each log into 6 (1-inch-thick) slices, using a serrated knife.
• Place rolls, 1/4 inch apart, into 2 (8-inch) greased cakepans.
• Bake at 375° for 15 to 18 minutes or until golden.
• Cool 5 to 10 minutes.
• Stir together powdered sugar and remaining ingredients.
• Drizzle over warm rolls.
• Note: To make slicing easier, place unbaked rolls on baking sheet, and freeze for 10 minutes.

EASY CINNAMON ROLLS

Steps:

• Preheat oven to 400 degrees F.
• Roll out dough on a lightly floured surface to form a 15 by 7-inch rectangle.
• In a small bowl, combine brown sugar and cinnamon.
• Set aside.
• Spread 2/3 cup softened butter over dough and then evenly sprinkle with cinnamon-sugar mixture.
• Starting at the long edge, roll up dough as for a jelly roll.
• Cut roll into 16 slices and then set aside in a warm place and allow dough to rise until doubled in size, about 1 hour.
• Divide rolls among 2 lightly buttered round baking pans.
• Bake for 15 minutes or until golden on top.
• While the rolls are baking, combine the icing ingredients with an electric mixer until fluffy.
• Frost the warm rolls with the icing.
• Serve warm.

QUICK CINNAMON ROLLS - NO YEAST

Steps:

• For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
• Sprinkle 1/2 of the mixture over the bottom of a 9x9 pan.
• In a large bowl mix together flour, sugar, baking powder, and salt.
• Cut in softened butter (sometimes your hands are the best tools).
• Stir in milk to form a soft dough.
• Roll out dough on a lightly floured surface into a rectangle about 1/4 inch thick.
• Spread the remaining filling on the rolled out dough.
• Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
• Bake for 20-25 min at 400°F.
• For glaze, combine powdered sugar and milk in a small bowl and stir until smooth.
• Once rolls are finished, drizzle on glaze and serve warm.

EASY MINI CINNAMON ROLLS

Steps:

• Preheat oven according to package directions for pie crust (usually 400-425) and position rack so you can use the center of your oven.
• Take 6 TB of softened butter or margarine and process or cream with 6 TB of packed brown suger+ 1 tsp of cinnamon and pinch of nutmeg or cake spice OPTIONAL: add 1-2 TB fine-mid processed pecans or walnuts.
• Soften Pie Crust according to package directions by nuking in microwave a few seconds and unroll onto your clean surface.
• Spread 1/2 of creamed mixture onto each pie crust then roll back up as before.
• With a sharp knife, cut roll into 1/2" or desired width of segments end-to-end. The roll will be difficult to cut after cooking without smashing the filling out as the slices are made.
• Spray glass casserole dish liberally with nonstick spray (better to use nonstick foil) and lay each mini roll on dish one deep, leaving 1/4" between each mini roll.
• Prepare sauce, if desired, by melting all ingredients together in microwave. Sauce can also be reserved for dipping. Doing so will result in less mess in pan.
• Pour over top of mini rolls.
• Bake for 12-15 minutes in oven.
• They will be a little sticky inside when done and some filling will have leaked out.

MINI CINNAMON ROLLS

Steps:

• Preheat oven to 350 degrees. Unroll crescent dough into one large rectangle. Do the same with the other can of dough. Seal perforations by wetting your finger and running it over them.
• Spread margarine evenly over dough. Combine sugar and cinnamon. Sprinkle half evenly over each rectangle of dough. Roll up rectangle tightly, starting from longest side. Cut each roll into 22 slices.
• Spray a 9 inch baking dish or stone with cooking spray. Place slices in dish, starting at outer edge. Bake for 20 to 25 minutes.
• Glaze warm rolls.