This easy, semi homemade copycat cinnabon recipe is absolutey delicious.
Perfect with a cup of coffee or tea, as a mid afternoon snack, for breakfast or even dessert.
Scoop a big bowl of vanilla ice cream and mix a few cinnabons in. OMG!
It’s Secret Recipe Club Reveal day, and today I actually get to reveal TWO recipes from two different AWESOME blogs.
We’re starting the recipe posts with The Keenan Cookbook. This blog is from Chris & Rachael, a sweet couple from New Jersey who enjoy cooking and eating together.
Their blog is full of great recipes and it wasn’t easy to choose a recipe. In fact, I had way too many saved and couldn’t decide.
On August 28, they posted this delicious Semi Homemade Mini Cinnabon recipe.
Once I saw it, I wasn’t sure it mattered anymore whether or not I had 8 other recipes waiting.
I knew I had to make them. And make them we did, for some company that is staying with us, well and for us.
But mostly because we wanted a fun treat to serve.
And with 6 teenagers in the house raving about them, my husband singing their praises and of course their ease, these are totally keepers.
They are SO good!
Did I mention they are a very good, very close copycat cinnabon recipe.
In addition, they are SUPER easy to make being only semi homemade.
Did I happen to mention how incredibly delicious they are?
And they’re REALLY good? Oh I did?
Okay well, I’m just making sure you got that part.
Don’t they just look mouth watering?
I wanted to eat my screen when I got the photos up here and they were all gone.
The secret recipe club never ceases to help me find great people and great recipes.
More Easy Breakfast Recipes
Copycat Cinnabon Recipe
Mini Copycat Cinnabons
For the Rolls:
- 1 8 ounce tube of crescent roll dough
- 3-4 Tablespoons of butter melted
- brown sugar
For the Maple Icing:
- 1 teaspoon maple syrup
- 1 Tablespoon milk
- ¾ cup powdered sugar
- Preheat oven to the temperature on the back of the crescent roll dough package. (Mine was 375 degrees).
- Layout the dough on a flat surface. Separate into “rectangles” (two triangles each). Press the seams together connecting the two triangles making a rectangle. Flip over and continue pinching the other side.
- Using a rolling pin, smooth the dough, the seams and roll the dough into a ¼″ thick square.
- Brush with melted butter.
- Sprinkled brown sugar over the entire thing. As much as you want or as little as you want. Now repeat with the Cinnamon.
- Take your rectangles and roll them into logs. Cut each log into 8 pieces.
- Place each of the dough pieces into a non-stick sprayed mini muffin tin.
- Bake according to package directions. (10-12 minutes in my oven)
- Meanwhile, in a small bowl, whisk together the maple syrup and the milk. Add in the powdered sugar until you get your desired consistency. Drizzle over warm cinnamon rolls.