These mini cinnamon rolls are a simple way to indulge in a fun breakfast treat, minus the calories of full-fledged cinnamon rolls. You can make these as simple or as decadent as you desire using either butter, or Brummel and Brown yogurt spread – a product that we’ve come to love in our home. It’s a healthy alternative to butter and tastes delicious. If you love your butter, no worries – it’s the same ratio! Hot out of the oven, basting those bite-sized hot rolls with just a small amount of frosting allows for space in your stomach and works with a daily intake of calories if you are watching the scale. It’s the perfect way to have your cake and eat it too!
I’m loving carrying this recipe into the new year! We made this for the first time in early December and it’s been one we’ve made several times now, as we’ve hit January. My sweet and stubborn girl has a super sweet tooth, so I love finding ways to incorporate incentives with all those delish dishes she loves while taking them down a notch with sugar and fats. This recipe was one for the win in that department! I keep a can of crescent rolls in my fridge at all times, just in case we need to have a tea party that requires a treat… that is the incentive for a lack of tantrums these days. Does it work?
…only sometimes. But those cresent rolls and the can of frosting are there and waiting in the fridge!
Ingredients (makes 12 mini cinnamon rolls):
2 cans cresent rolls
1/2 c. Brummel & Brown yogurt spread, or butter
2 tsp sugar
1 tsp pumpkin pie spice
1/4 c + 2 tbsp white or cream cheese frosting (store bought – this is lathered on after baked)
Directions:
- Preheat oven to 375 degrees.
- Open cans of crescent rolls and spread out on cookie sheet/pie pan
- Pinch the serated edges together
- Evenly spread the Brummel & Brown or butter over the dough
- Sprinkle evenly the sugar and pumpkin pie spice over the dough spread.
- Tightly roll the dough and cut each roll into 6 pieces.
- Place the rolls with 2 inches of space for expansion onto the cookie sheet or pie pan.
- Bake for 10 minutes .
- Let cool for 2-3 minutes.
- Lather with frosting – it melts into the dough when warm, and tasted delicious!
- Serve!
Little fingers always seem to find their way into the ingredients…especially the sweet ones!
