Easy Mini Cinnamon Rolls

Recipe by Caryn Dalton
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READY IN: 22mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven according to package directions for pie crust (usually 400-425) and position rack so you can use the center of your oven.
  • Take 6 TB of softened butter or margarine and process or cream with 6 TB of packed brown suger+ 1 tsp of cinnamon and pinch of nutmeg or cake spice OPTIONAL: add 1-2 TB fine-mid processed pecans or walnuts.
  • Soften Pie Crust according to package directions by nuking in microwave a few seconds and unroll onto your clean surface.
  • Spread 1/2 of creamed mixture onto each pie crust then roll back up as before.
  • With a sharp knife, cut roll into 1/2" or desired width of segments end-to-end. The roll will be difficult to cut after cooking without smashing the filling out as the slices are made.
  • Spray glass casserole dish liberally with nonstick spray (better to use nonstick foil) and lay each mini roll on dish one deep, leaving 1/4" between each mini roll.
  • Prepare sauce, if desired, by melting all ingredients together in microwave. Sauce can also be reserved for dipping. Doing so will result in less mess in pan.
  • Pour over top of mini rolls.
  • Bake for 12-15 minutes in oven.
  • They will be a little sticky inside when done and some filling will have leaked out.
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