This is a great EASY breakfast option on the days leading up to Christmas. With already prepared dough (thank you Pillsbury crescent rolls) it’s a breeze to compile the ingredients and bake off for a crowd. In this recipe I used a mini muffin pan which makes bite size cinnamon rolls. After baking off the cinnamon rolls you simply whip up a maple icing (only 3 ingredients) to drizzle on top of the warm and gooey cinnamon rolls.
1-8oz tube crescent roll dough
2 tablespoons butter
1 teaspoon maple syrup
1 tablespoon skim milk
3/4 cup powdered sugar
Preheat oven according to crescent roll dough package directions. Layout half the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams on the back side together too. I suggest doing this on parchment paper so the dough doesn’t stick to the surface you’re working on.
Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick. Brush with half the butter, and sprinkle with as much cinnamon and brown sugar as you want. Roll into a log and cut into 8 pieces.
Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the crescent roll dough. Bake according to package directions.
Meanwhile whisk together maple syrup and milk in a bowl. Add in powdered sugar until desired consistency is reached. Drizzle over warm cinnamon rolls.