Ingredients
- 1 (10 ounce) can refrigerated crescent rolls
- 2 tablespoons butter, melted
- 1 pinch brown sugar, or more to taste
- 1 pinch ground cinnamon, or more to taste
- Icing:
- 1 tablespoon skim milk
- 1 teaspoon maple syrup
- ¾ cup confectioners' sugar, or to taste
Why Everyone Loves This Recipe
These sweet treats come together quickly, making them perfect for busy mornings or last-minute snacks. Their soft, fluffy texture and warm cinnamon flavor satisfy cravings without long wait times.
Kitchen Tricks
- Use room temperature dough for easier rolling and better texture.
- Brush the rolls with melted butter before baking to enhance softness.
- Don’t overfill with cinnamon sugar to prevent leakage during baking.
- Brush the rolls with melted butter before baking to enhance softness.
- Don’t overfill with cinnamon sugar to prevent leakage during baking.
Directions
Lightly heat your oven to 350°F (175°C) and lightly grease a mini muffin tin. Roll out the crescent dough on your counter and separate it into two parts along the perforations. Brush each piece with melted butter, then sprinkle generously with brown sugar and cinnamon. Roll each piece up into a log and cut each log into 8 slices. Pop the slices into the muffin cups, then bake them for about 8 minutes, until they’re golden and puffy. While the rolls are baking, whisk together some milk and maple syrup in a bowl. Gradually add powdered sugar until you get a smooth, drizzle-able icing. Once the rolls are out of the oven and still warm, drizzle the icing over the top and enjoy!
Serving Options
Serve warm with a drizzle of cream cheese glaze or a simple dusting of powdered sugar. Pair them with a cup of coffee or hot chocolate for a cozy start to your day.
Leftover Storage Guide
Store any leftovers in an airtight container at room temperature for up to two days. Reheat gently in the microwave for a few seconds to restore softness before serving.
