Homemade Cinnamon Rolls Bites

  • Servings: 40 mini rolls
  • Difficulty: Easy


For the Rolls

  • 2 cans (8 oz. each) refrigerated reduced-fat crescent roll dough.
  • 6 tbs unsalted butter, at room temperature.
  • 1/4 cup granulated sugar.
  • 1 tsp ground cinnamon.
  • 3/4 cup golden raisins (optional).

For the Glaze

  • 1 cup confectioners’ sugar.
  • 2 tbs milk.


  1. Preheat the oven to 350 °F. Open a can of dough and separate it into 4 rectangles. You will see the dough stamped into triangles, but instead of tearing it into those triangles, press the perforations in the dough together, joining the triangles to form 4 rectangles. Repeat with the second can of dough for a total of 8 rectangles. Spread the butter on the dough rectangles.
  2. Place the granulated sugar and cinnamon in a small bowl and stir to combine. Sprinkle the cinnamon sugar evenly over the buttered rectangles of dough. If desired , press the raisins into the dough. Starting from a short end, roll each rectangle of dough up into a cylinder. Cut each roll into 5 equal slices.
  3. Place the slices cut side down in an ungreased 13 x 9 inch metal baking pan. bake the rolls until they are golden brown, 20 to 25 minutes. Let the rolls cool in the baking pan while you make the glaze.
  4. Place the confectioners’ sugar in a small bowl and whisk in the milk. Using a spoon, drizzle the glaze over the warm rolls.

Categories: Breakfast & Brunch

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