Mini Muffin Tin Cinnamon Rolls

Wake and Bake

Breakfast snacks for those who get peckish first thing in the morning.

Mini Muffin Tin Cinnamon Rolls
  • Yield:makes 24 mini rolls
This recipe appears in:
Wake and Bake: Mini Muffin Tin Cinnamon Rolls

Easy mini cinnamon rolls. [Photograph: Carrie Vasios]

These easy cinnamon rolls are made in mini muffin tins to make a great snack or addition to a brunch buffet.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!


  • For the Cinnamon Rolls
  • 1/2 17.3 ounce package frozen puff pastry, thawed
  • 2 tablespoons butter, melted
  • 6 tablespoons light brown sugar
  • 4 tablespoons sugar
  • 2 teaspoons cinnamon
  • For Glaze
  • 2/3 cup confectioners sugar
  • 1 1/2 tablespoon heavy cream, plus more if needed


  1. 1.

    Adjust oven rack to middle position and preheat oven to 400°F. Grease 24 cup mini muffin tin with butter. In a small bowl, whisk together light brown sugar, sugar, and cinnamon; set aside.

  2. 2.

    For the Cinnamon Rolls: Place puff pastry, long side facing you, on a lightly floured surface. Brush with butter. Top pastry with cinnamon sugar mixture, leaving a 1/4-inch border around all sides. Roll pastry up, jellyroll style, into a log. Brush top with butter and cut into 1/2-inch rolls. Place a roll cut-side down in each muffin tin. Bake until pastries are puffed and golden, about 20 minutes. Let cool then run a sharp knifE around sides of pastries and release from pan.

  3. 3.

    For the Glaze: Whisk together confections sugar and heavy cream, adding cream by the teaspoon until a thick yet pourable consistency is reached. Drizzle over cinnamon rolls. Let sit for 15 minutes or until set.

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