Mini Muffin Cinnamon Rolls
Ingredients
- 2 tubes store-bought crescent rolls from refrigerator section
- 4 tablespoons brown sugar
- 1 tablespoon cinnamon
- 1 cup pecans, chopped (I used walnuts--whatever you prefer.)
- 1/2 cup pure maple syrup
- 1 egg
- 1 tablespoon water
- 1/4 cup powdered sugar
- Nonstick spray
- 2 tablespoons freshly squeezed lemon juice
Preparation
Preheat oven to 350ºF.
On a lightly floured work surface, pop the 2 tubes of
crescent rolls and gently unroll them being careful not to break any of
the perforated lines. (I broke the lines on each roll I touched. Overlap the broken pieces and roll together. When I opened the can, they broke into 2 sections with 4 crescents each. I rolled those pieces and worked from there.) Gently roll out both rectangles separately with a
rolling pin to 12x6” rectangle. Cut both rectangles into 2 equal halves,
so there is a total of 4 squares measuring about 6x6” each.
In a medium mixing bowl, combine brown sugar, cinnamon,
pecans and maple syrup. Divide the mixture equally onto each crescent
dough square, leaving a 1/4-inch border.
In a small bowl, whisk up the egg and a splash of water
to make an egg wash. Using a pastry brush, brush the border of all 4
crescent squares. Roll each square up into a log, and then cut each log
into 6 mini rolls. (I froze mine for about twenty minutes and they were so much easier to slice and none of the filling oozed out.)
Spray a 24-cup mini muffin tin with nonstick spray (I buttered my pans.) then
pop each mini cinnamon roll into the cup making sure the cut spiral side
is facing up. Bake for 10 minutes.
While muffins are baking, mix up the powdered sugar and lemon juice. Drizzle over the hot mini cinnamon buns and serve. I had some spare cream cheese icing on hand. Warmed it in the microwave and drizzled it over the top.
The filling tends to ooze onto the pan--they will need to be soaked!
The filling tends to ooze onto the pan--they will need to be soaked!
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