Many years ago, I cut out a newspaper recipe for tiny cinnamon rolls. They were easy to make, and my family loved them. They quickly became a regular around here before the kids flew the coup.
The original recipe was for plain cinnamon rolls. We like them best with almond flavoring, so I adapted the recipe over time. You can use vanilla, orange, or any flavoring you prefer.
Since the first time I took these bite-sized rolls to church for a breakfast function, I’ve continued getting requests.
They’re easy to make and only a little time-consuming, depending on your level of perfectionism. 😉
Unroll a package of crescent roll dough, press the seems together and smooth into a rectangle. This is where the new solid sheet of crescent roll dough would be a wonderful replacement.
Sprinkle dough with cinnamon and sugar. Roll into a log.
Sometimes as you roll, the dough seams pull apart. Pinch it together again with your fingers and keep rolling.
Rest the roll, seem-side-down, and slice into 1/2″ sections.
Space apart in an oil-sprayed baking dish. A pie dish works well.
You should have 16-20 tiny pinwheels when you’re done. Space them slightly apart to allow room for rising.
Bake 12 minutes in pre-heated 350-degree oven.
Meanwhile, stir together powdered sugar, milk, and flavoring. Drizzle over rolls while still warm in pan.
Eat while warm if at all possible.
Careful…don’t swallow your tongue.
- 1 (8-ounce) can of refrigerated crescent rolls
- 1-1/2 teaspoon white sugar
- ¾ teaspoon ground cinnamon
- ⅓ cup powdered sugar
- 1 teaspoon milk
- ⅛ teaspoon pure almond extract (vanilla or orange extract are good also)
- Unroll crescent roll dough and pinch seams to seal.
- Stir together cinnamon and sugar, then sprinkle evenly over rectangle of dough.
- Roll dough, jelly-roll style, along the long side of the rectangle. Press edges to seal. Cut log into ½" sections, about 16-20 total.
- Place rolls in a lightly greased 8-inch baking dish (I use a pie dish), spaced about 1" between.
- Bake in 350-degree oven for 12-14 minutes.
- Combine powdered sugar, milk, and flavoring; stir until smooth. Drizzle over warm cinnamon rolls.
I hope you enjoy these delicious rolls. They are wonderful for a Saturday or Sunday morning delicacy.
I’m sharing this recipe at Metamorphosis Monday.