Nothing says party food like bite sized versions of your favorite meals. When my roommate and I decided to host a birthday brunch for her 23rd, I knew I wanted to try making a batch of mini cinnamon rolls. The idea was solidified when we were party supply shopping and found these adorable miniature silver forks; needless to say, a light bulb went off in my head and I knew they would be the perfect touch for the cinnamon rolls about which I had been dreaming.
1-8oz tube crescent roll dough
2 Tablespoons butter
1 teaspoon maple syrup
1 Tablespoon skim milk
3/4 cup powdered sugar
Preheat oven to 375 degrees. Layout the dough and pinch all the seams together. Flip over and pinch the seams on the same way. Delicately using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick.
Brush with melted butter, and sprinkle with as much cinnamon and brown sugar as desired. Carefully and tightly roll the dough into a log and cut into 16 pieces. I began by cutting the log in half, then quarters, eights and finally sixteenths.
Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Bake for 12 1/2 minutes until rolls are golden brown and fragrant.
While rolls are baking, whisk together maple syrup and milk in a bowl. Add in powdered sugar until desired consistency is reached. Drizzle over warm cinnamon rolls.
Recipe from Iowa Girl Eats.