I’m not a huge breakfast person. I know that it’s so important and you’re never supposed to skip it and blah blah blah, but sometimes I just forget and most times I’m just running late, so breakfast often goes out the window. Lately I’ve been trying intermittent fasting (where you don’t eat from 7pm to 11am) so it’s almost “ok” to skip breakfast, but I’m getting away from my point. My point is that while I don’t always love to eat breakfast, I do ALWAYS love to eat a deliciously sweet breakfast!
I have a very specific memory of my mom making mini cinnamon rolls once when I had a friend spend the night. It was such a simple treat, but it felt SO special. Every time she made them was just the BEST morning, and when she taught me how to make them (they’re SO easy, it’s ridiculous) I was so excited. I still make them for myself from time to time, and it always gives me a nice, nostalgic feeling.
I made them this past weekend because I wanted a little breakfast treat, and I just love how easy these are to make! All you need is a tube of crescent rolls, butter, brown sugar, cinnamon, powdered sugar, milk, and vanilla extract.
Step 1 || Unroll crescent roll dough and divide into 4 sections. Press the diagonal perforations together on both sides.
Step 2 || Brush softened or melted butter on one side of the crescent roll dough.
Step 3 || Spread brown sugar and cinnamon on the 4 dough rectangles. (Don’t use too much, but make sure you get it completely covered!)
Step 4 || Roll the dough along the long edge and cut into 6 or 8 even sections.
Step 5 || Place the cut cinna-minis into a small baking pan and bake according to the crescent roll directions. (I ended up baking mine for 4 minutes longer – just watch them and make sure you don’t burn them!)
Step 6 || Make the icing! You can make this as thick or as thin as you want, but I used 8 tablespoons powdered sugar, 1 tablespoon milk, and a few drops of vanilla extract.
Step 7 || Drizzle the icing over warm rolls and EAT!!!!