Cinna-Mini Breakfast Rolls

I’m calling these “breakfast” rolls but they’d be so delicious as a snack, brunch item, any time really! Also, they’re easy because you use ready-made refrigerated crescent rolls. I used the reduced-fat ones…I gotta make myself feel a lil better SOMEHOW, don’t I? (Don’t judge! LOL)

There seems to be a cinnamon pattern here lately too…last time I posted Cinnamon Chip Scones…and now Cinna-Mini Breakfast Rolls. Oh well…

Take the crescent rolls out of the can in 4 rectangles. Press the seam together on each one, like I did here.

Take the crescent rolls out of the can in 4 rectangles. Press the perforation together on each one to seal, like I did here.

Spread 1/2 tablespoon of softened butter on each rectangle.

Spread 1/2 tablespoon of softened butter on each rectangle.

Sprinkle the cinnamon sugar over each one. (You'd also sprinkle the chopped nuts here, if desired.)

Sprinkle the cinnamon sugar over each one. (You’d also sprinkle the chopped nuts here, if desired.)

Roll each rectangle up, stating with the short side, and pinch to seal.

Roll each rectangle up, starting with the short side, and pinch to seal.

Then slice each roll into 5 pieces. (A serrated knife works best, using a back-and-forth "sawing" motion.)

Then slice each roll into 5 pieces. (A serrated knife works best, using a back-and-forth “sawing” motion.)

Place the rolls in an ungreased 8 or 9 inch pan (without crowding them together) and bake.

Place the rolls in an ungreased 8 or 9 inch pan (without crowding them together) and bake.

Whisk together the icing ingredients...

Whisk together the icing ingredients…

...and drizzle it over the cinnamon rolls after they've cooled slightly.

…and drizzle it over the cinnamon rolls after they’ve cooled slightly.

And, enjoy their YUMMY, buttery goodness!!!

And, enjoy their YUMMY, buttery goodness!!!

Cinna-Mini Breakfast Rolls

1 Can Reduced Fat Crescent Rolls*

2 Tbls Butter, softened

3 tsp Sugar

2 tsp Cinnamon

1/4 Cup Pecans, finely chopped (optional)

For Icing:

1/2 Cup (heaping) Powdered Sugar

2-3 tsp Apple Juice or Milk

1. Preheat oven to 375°F.

2. Open the can of crescent rolls and separate them into 4 rectangles. Press the perforation on each one to seal then spread 1/2 tablespoon softened butter evenly over each, leaving about 1/4 inch at the top. 

3. Mix together the sugar and cinnamon. Sprinkle evenly over each rectangle. Sprinkle on pecans, if using.

4. Starting at a short end of each rectangle, roll the dough up jelly roll style. Pinch the seam. With a serrated knife, cut each of the dough rolls into 5 pieces. Place the pieces into an 8 or 9 inch pan, being careful not to crowd them together. 

5. Bake 18-22 minutes, or til they’re a nice golden brown. Allow rolls to cool about 5 minutes.

6. In the meantime, whisk together the icing ingredients til they’re the consistency you like and drizzle it over the rolls. 

They’re best served warm but are good any time!

*Regular crescent rolls can be used also.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2014 

All rights reserved 

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