Nicoles 2 Bite Cinnamon Rolls Recipes

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MINI CINNAMON ROLL BITES RECIPE BY TASTY



Mini Cinnamon Roll Bites Recipe by Tasty image

Here's what you need: refrigerated pie crust, butter, sugar, cinnamon, powdered sugar, milk

Provided by Tasty

Categories     Bakery Goods

Yield 12 bites

Number Of Ingredients 6

1 refrigerated pie crust
butter, melted, to taste
sugar, to taste
cinnamon, to taste
1 cup powdered sugar
1 teaspoon milk

Steps:

  • Roll out the pie crust and cut to a rectangle shape.
  • Cover with your desired amount of melted butter, sugar, and cinnamon.
  • Roll the crust up.
  • Cut into little discs. Bake at 350°F (180°C) for 10-15 minutes, depending on how thick you cut them.
  • In a bowl, mix powdered sugar with milk until it becomes a glaze. Add milk if you want a thinner consistency.
  • Enjoy!

Nutrition Facts : Calories 118 calories, Carbohydrate 19 grams, Fat 4 grams, Fiber 0 grams, Protein 0 grams, Sugar 12 grams

NICOLE'S 2 BITE CINNAMON ROLLS



Nicole's 2 bite Cinnamon Rolls image

NO YEAST small Cinnamon Rolls :) Always a hit for Easter Brunches, school snacks,etc...I make a few batches of these at once, bake them and freeze them into trios and store in Ziploc snack size bags. Perfect for school and work snacks :) i hope you will enjoy them as much as we do :)

Provided by Nicole P.

Categories     Other Snacks

Time 50m

Number Of Ingredients 12

filling:
8 tablespoons unsalted butter, at room temperature
1 3/4 cups packed dark brown sugar
4-5 teaspoons ground cinnamon (you can adjust this to your preference!)
DOUGH:
4 cups bread or all-purpose flour, + more for rolling
4 tablespoons granulated white sugar
4 teaspoons baking powder
2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 1/2 cup milk
2 large eggs, beaten

Steps:

  • 1. 1. Preheat the oven to 375F. Spray small muffin tins with nonstick spray.
  • 2. 2. In a small bowl, combine the filling ingredients with a fork until a crumbly mixture is formed. 3. Prepare the dough: In a large bowl, whisk together the flour, sugar, baking powder and salt. Use clean hands (or a blender) to work the butter into the dry ingredients. Add the milk and the eggs and stir to combine.
  • 3. 4. Roll the dough out on a floured surface into roughly shaped large rectangle (about 1/4-inch thick). Sprinkle the filling evenly over the surface of the dough, leaving a 1/2-inch border all the way around. Carefully roll up the rectangle (the dough will be soft). Refrigerate for 20 minutes or so. Use a sharp knife to cut 24 small rolls or 36 mini rolls. Carefully place the rolls in the prepared muffin tin.
  • 4. 5. Bake 20 to 25 minutes. Serve hot or cold, with or without cream cheese icing (Freezes extremely well!)

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