These easy cinnamon rolls are made in mini muffin tins to make a great snack or addition to a brunch buffet.
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Mini Muffin Tin Cinnamon Rolls
About This Recipe
|Yield:||makes 24 mini rolls|
|Special equipment:||24-cup mini muffin tin, whisk|
|This recipe appears in:||Wake and Bake: Mini Muffin Tin Cinnamon Rolls|
- 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
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.
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.
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.