emily boone

Mini Cinis!

posted on

February 19, 2019

Emily Boone

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Personal

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Mini Cinnamon Rolls! This one of those recipes to stick in your back pocket. My mom started making these for us when I was in college, so I have to give her full recipe credit. However, I do like to add my own little secret ingredient to the frosting, which I’ll share with you if you keep reading! 🙂 These little guys are good for a pick me up, like when your husband comes home from one of those tough days at work. Or if you’ve been waiting on something for a long time and you need a little happy in your day. But they’re also good for the days that are already wonderful and you just want a cherry (or a tiny cinnamon roll) on top! This would also be a really fun activity for any married/engaged/dating couple!

But I did make these for Kenton this week. When he came in the door after work I handed him a plate of mini cinis and honest to goodness he ate the whole thing. It was a major day maker for him. And these little guys are almost (alllmost) guilt free because they’re so MINI! They’re also just so easy because chances are you may already have all of the ingredients in your fridge and pantry.

And look, if you’re worried about this recipe being too involved, let your fears be relieved. I can follow a recipe, but I wouldn’t call myself a baker. So if I can do this, so can you. 100%! It’s as easy as mixing ingredients, rolling out crescent rolls, and throwing it on a baking sheet.

Oh and I bet you’re wondering about my secret frosting ingredient… almond extract!

It is a serious frosting game changer. And you only need a dash (maybe 1/2 a teaspoon). My other little tip is to be careful not to bake them too much. I like them to be really soft, just barely golden. But if you like your pastries to have a little more flaky crunch, then bake until golden brown.

Ingredients and Instructions:

Melt butter in a bowl. Mix in brown sugar, cinnamon and flour. Unroll crescent rolls on counter or wax paper and press the seams together. Spoon sugar mixture over dough, then roll up, slick with a dull knife (about one inch long pieces) and place on a cookie sheet. Bake at 350 for 9-11 minutes. While the rolls bake, mix powdered sugar and cream and 1/2 t almond extract (if desired) in a bowl. I’ll often use more cream for my desired texture. When the rolls finish baking, let them cool for one minute. Transfer to place and spoon icing on rolls.

And enjoy!!