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1-8oz tube crescent roll dough
2 Tablespoons butter, melted
2 Tbsp. Cinnamon
2 Tbsp. Brown sugar
For the maple icing:
2 Tsp. Maple syrup
1 Tbsp. Milk
3/4 Cup powdered sugar
1. Preheat oven o 350 degrees. Place half the dough (4 triangles) side by side on a cutting board then pinch all the seams together. Turn over and pinch the seams on the back side together.
2. Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick. Brush with half the butter then sprinkle with 1 tablespoon of cinnamon and 1 tablespoon of brown sugar. Roll into a log then cut into 8 pieces. Repeat with the other half of dough.
3. Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Bake according to package instructions until golden brown.
4. Meanwhile whisk together maple syrup and milk in a bowl. Add in powdered sugar until desired consistency is reached. Drizzle over warm cinnamon rolls and serve.
NOTE: This is a fast and easy addition to any brunch buffet. I used to make this with my nieces and nephews when they were little… it was easy for them to help and fun for everyone to eat.
I like to call this a “cheat recipe” since I use the store bought dough but in reality it is just a great time saver and they taste great. If you like this brunch idea, be sure to visit my brunch page for more inspiration. Or, sign up for my newsletters and get them sent right to your inbox.