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Make these easy Mini Cinnamon Rolls Recipe that are frugal and delicious. They are bite size and perfect for breakfast any day of the week.
If you love making cinnamon rolls, then make this easy mini cinnamon rolls recipe. The soft texture makes them a family favorite.
Check out cinnamon roll cake, Monkey Bread, and easy cinnamon roll waffles recipe for another easy recipe.
Table of Contents
Why Make This Recipe
These little cinnamon roll recipe makes the perfect recipe for breakfast or brunch. The ingredients are simple and using biscuits makes it even easier.
The ingredients are simple which makes them budget friendly. Anyone can make this delicious recipe.
Ingredients
- Canned Biscuits
- Butter, melted
- Brown Sugar
- Cinnamon
Scroll to the bottom of the post for the full recipe.
Variations Ideas
- Crescent Rolls – Substitute crescent roll dough instead of biscuits.
- Frosting – Make this cream cheese icing for added flavor. You can even top the cinnamon rolls with powdered sugar.
- Nuts – Feel free to sprinkle chopped nuts when adding the brown sugar mixture.
Step by Step Instructions
- Step 1 – First, preheat the oven for what the biscuit instructions call for. For example, my biscuits said preheat at 400 degrees F.
Step 2 – Second, spray your mini muffin tin so that it is lightly greased.
Step 3 – Next, spread out parchment paper, Flatten the biscuits and ‘smoosh’ it out flat as much as you can without tearing it. Keep repeating until you have done this with all of the biscuits. You want to slightly overlap each one.
Step 4 – Now, once all of the biscuits are smooshed and overlapped, spread the melted butter evenly over the top of your rolled biscuit dough.
Step 5 – Then sprinkle the brown sugar all over the butter. You can adjust this to preference. Feel free to use as much or as little as you want. Next, sprinkle cinnamon over the brown sugar. If you like nuts or raisins, add them now.
Step 6 – Finally, roll the dough into a long tube. I rolled it from long end to long end so I could make more mini rolls. Slice the dough into 12 pieces.
Step 7 – Each cinnamon roll now goes into the mini muffin pan.
- Step 8 – Just bake them according to the biscuit instructions until golden brown. I cooked mine for 12 minutes and the sugar and cinnamon smelled amazing. Top with cream cheese frosting and serve.
Recipe Tips
- Slicing Rolls – We recommend using a pizza cutter to slice quickly into 12 pieces. This will help to keep their shapes and prevent them from getting mushy.
- Floured Surface – To easily prepare these cinnamon rolls, place the biscuits on a floured surface. The place the biscuits in rows to easily add the spices. I did a row of 3 on top, a row of 4 in the middle and a row of 4 on the bottom. You can do what you prefer. Just make sure all of the biscuits overlap the surrounding biscuits.
Frequently Asked Questions
Store leftovers in an airtight container in the fridge. The leftovers will last about 3 days.
Reheat the leftovers in the microwave for about 30 seconds or until heated thoroughly.
More Cinnamon Roll Recipes
- Faux Cinnamon Rolls – Easy Cinnamon Biscuits
- Cinnamon Roll Waffles
- Eggnog Cinnamon Rolls Recipe
- Pumpkin Cinnamon Rolls
- homemade cinnamon rolls
We love hearing from you. If you make this Mini Biscuit Cinnamon Rolls Recipe, please leave us a comment or star review.
Mini Cinnamon Rolls
Ingredients
For the Cinnamon Rolls:
- 1 can biscuits 7.5 oz – 10 count
- 1 tablespoons butter melted
- 2 tablespoons packed brown sugar
- 1 teaspoon cinnamon
For the Glaze:
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 teaspoons milk
Instructions
For the Cinnamon Rolls:
- Preheat oven as per the biscuit instructions (mine said 400 F or 200 C).
- Generously spray 12 mini muffin cups. The pan needs to be lightly greased.
- On parchment paper, take each biscuit and 'smoosh' it out flat as much as you can without tearing it. Do it again with the next biscuit, slightly overlapping it with the first biscuit. You can use a lightly floured surface if needed.
- Continue until you have used all 10 biscuits. I did a row of 3 on top, a row of 4 in the middle and a row of 4 on the bottom. All of the biscuits overlap the surrounding biscuits.
- Once all of the biscuits are smooshed and overlapped, Spread your melted butter in mixing bowl evenly over the top of your rolled dough biscuit rectangle. Use only as much as you need to cover. I melted 2 tablespoons and didn’t need all of it.
- Sprinkle the brown sugar over the butter. Again, use as much or as little as you want.
- Now, sprinkle your cinnamon over the brown sugar.
- Now get rolling! Literally. Roll your dough into a tube. I rolled it from long end to long end so I could make more mini rolls.
- Once you have your tube it is time to cut. Your dough will be pretty mushy, but you can use your pizza cutter to slice quickly into 12 pieces. Don't worry if they get a little mushed, they will still taste yummy!
- Place each piece of cut dough cut side down in the mini muffin pan.
- Bake as per the biscuit instructions until golden brown. I cooked mine for 12 minutes on baking sheet and the sugar and cinnamon smelled amazing!
For the Glaze:
- Whisk together the glaze ingredients. Slowly add in the milk until the glaze has a good consistency and can easily be drizzled over the top of the rolls.
- Drizzle the glaze over the top of the mini cinnamon rolls while still warm. You can also add the glaze mixture to a piping bag and remove the end of the bag to easily drizzle the glaze over the rolls.
My family loved this recipe and I’ll make it again and again. I used splenda brown sugar and no one could tell the difference. Yummy!!!