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Mini Cinnamon Rolls

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Ingredients

2 frozen puff pastry sheets, thawed
1/2 cup butter, softened
1 cup brown sugar
3 tablespoons granulated sugar
1 tablespoon cinnamon
1/4 cup butter
3 ounces cream cheese, softened
1-1/2 cups powdered sugar
1 teaspoon vanilla

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Mini Cinnamon Rolls

  • Serves 12
  • Easy

About This Recipe

I love cinnamon rolls and have been making them for decades. There’s nothing better for a special breakfast or brunch, especially during the holiday season. The bigger the better. I love them packed with cinnamon and brown sugar and frosted with lots of velvety frosting.

But, let’s face it, sometimes less is more. These mini cinnamon rolls are a case in point. They are so cute, and so good! And they are much easier to eat than a big, melting cinnamon roll.

These rolls start with puff pastry, which I think makes a fantastic cinnamon roll. Puff pastry would not work to make larger rolls, but it’s perfect for these little bites. The filling is a combination of butter, brown sugar, and cinnamon; that’s it! I think that mixing the butter with the sugar makes for a better filling.

And the frosting – cream cheese with browned butter! Wow – enjoy these rolls soon. Maybe for the first day of school? This recipe makes 48 little rolls. Figure on two (or four or six) per person.

 

Steps

1
Done

Preheat the oven to 400°F. Spray 2 9" x 13" pans with nonstick baking spray containing flour and set aside.

2
Done

Unroll both sheets of puff pastry and place them on a lightly floured surface.

3
Done

In a medium bowl, combine the 1/2 cup softened butter, brown sugar, granulated sugar, and cinnamon and mix well. Spread this mixture on the puff pastry sheets.

4
Done

Starting with the long side, roll up the puff pastry, enclosing the filling. Pinch ends to seal.

5
Done

Cut each roll into 24 pieces and place 24 in each of the prepared baking pans. Bake for 15 to 20 minutes or until the rolls are golden brown.

6
Done

Let the rolls cool in the pans for 5 minutes, then remove to a wire rack to cool.

7
Done

For the frosting, melt 1/4 cup butter in a small saucepan over low heat. Cook the butter until it starts to turn brown. Pour the browned butter into a mixing bowl.

8
Done

Beat the cream cheese and browned butter together. Add the powdered sugar and vanilla and beat well. You may need to add more powdered sugar for a thicker frosting, or add some milk or cream for a thinner consistency. Frost the rolls.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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