These melt in your mouth cinnamon rolls couldn’t be easier thanks to refrigerated crescent roll dough!
Three things that IÂ adore in any recipe:
- EASY
- Mini
- Breakfast!!
And when you put them all together in one delicious little cinnamon bun? I’m sold.
Everything starts out with a can of crescent roll dough. If you can find the kind that’s not perforated, all the better. But if not (I never can), simply pinch together the seams to form one solid rectangle of dough.
Then sprinkle the whole thing with cinnamon and brown sugar. Unlike regular yeasted cinnamon rolls, we don’t need any butter at this step, because there is already so much butter in the dough itself.
Roll the dough and slice it up, just like you would regular cinnamon rolls.
If your seams start to break apart a little (you can see mine did), don’t worry about it. Just pinch them together as best you can. These don’t have to be perfectly pretty to be perfectly delicious!
As you can see…
Be sure to grease the pan really well before sticking these guys in there. All that brown sugar can really create a sticky situation!
Then bake, frost, and YUM!
Just look at how gooey these are!
Cinnamon roll perfection in every pop-able bite.
Enjoy!