Mini Cinnamon Rolls are precious little treats that will almost melt in your mouth. Easy to make breakfast using crescent rolls.
Here is an easy breakfast or brunch that you can serve on those special days. A weekend or holiday is always a fun choice.
These little goodies take advantage of a grocery store favorite - pre-packaged Crescent Rolls.
The crescent rolls are one of those accidentally vegan products but buy the low-fat ones because they don't have any trans fats. Sweet, soft, comforting mini cinnamon rolls.
Definitely, an indulgence and we all deserve it.
Crescent rolls really are so fun to play with. They can be turned into a myriad of recipes.
The picture below shows how to space out your rolls. That's an 8"x8" pan. When the they are done baking the pan will be full of fat rolls that fill every spot.
👩🏻🍳 How to use prepackaged crescent rolls
The trick is that you open up the dough and layout the flat sheet. You'll see the perforations that you would normally break apart to roll up into crescents.
What you do is simply press the perforations together. I slightly pinch the perforation first then press down with my finger so that the seal is good.
You'll never know they were made for another shape after you've done your rolling and baking.
You'll have a crescent roll breakfast that's fit for - you and your loved ones.
- Low-fat crescent rolls are vegan if you use Pillsbury. Check the labels to make sure with other brands.
- Dairy-free butter adds needed liquid and a buttery taste.
- Organic granulated sugar is for the sweetness spread inside.
- Ground cinnamon has an earthy spice that is needed and it goes so well with sugar.
- Raisins sweeten the mix just a bit and add texture.
- Organic powdered sugar is the most important part for the icing.
- Almond milk adds flavor and necessary liquid for the icing.
- For the inside layer mix the granulated sugar and cinnamon together - set aside.
- Separate the dough into 4 rectangles from the 8 triangles.
- With your fingertips firmly press perforations together.
- Beat the dairy-free butter and then spread over evenly the rectangles.
- Sprinkle with the Cinnamon Sugar mixture.
- Sprinkle 2 tablespoons raisins on each rectangle.
- There will be a shorter side to the rectangles so start rolling from that end. Roll up so that you have four separate logs.
- Cut each of the longer logs into 5 rolls to make 20 rolls.
- Place in an 8 by 8-inch Baking Pan as shown in the photos above. Leave space between them so they can rise up and touch each other.
- Bake at 375 for 18 to 20 minutes.
- While they are baking mix the powdered sugar and almond milk together.
- Remove the rolls from the oven and let them cool a minute. Take them out of the pan and place it on a wire rack.
- Drizzle the icing back and forth in a crosshatch design.
- Start off of the edge of the rolls and go across. Do this quickly. This gives you a nice pattern as seen in the photos above.
📖 More crescent roll recipes
- Crescent Roll Breakfast Rings are a real crowd pleaser and you can make a large stack for a crew.
- They aren't always for breakfast. These Crescent Roll Pesto Appetizers disappear really quickly.
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If you take a photo of your darling little cinnamon rolls I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
Easy Mini Cinnamon Rolls
- 8 ounce low fat crescent rolls - One standard can ready made
- 2 tablespoons dairy free butter - softened
- 2 tablespoons granulated sugar - organic
- 1 teaspoon ground cinnamon
- ½ cup raisins
- 1 cup organic powdered sugar
- 1 tablespoon almond milk - plus 1 teaspoon
- Mix the granulated sugar and cinnamon together - set aside
- Separate dough into 4 rectangles
- Firmly press perforations together.
- Beat the vegan butter and then spread over the rectangles.
- Sprinkle with Cinnamon Sugar.
- Sprinkle 2 Tablespoons raisins on each rectangle.
- Roll up from the shorter side.
- Cut each into 5 rolls to make 20 rolls.
- Place in an 8 by 8 inch Baking Pan as shown in the photos above.
- Bake at 375 for 18 to 20 minutes.
- While the rolls are baking mic the powdered sugar and almond milk together.
- When the rolls are done take out of the pan and place on a wire rack.
- Drizzle the icing back and forth in a cross hatch design.
- Start off of the edge of the rolls and go across. It's done, sort of, fast. This gives you a nice pattern as seen in the photo below.