Petite Cinnamon Rolls In A Jiffy Recipes

EASY MINI CINNAMON ROLLS {CRESCENT DOUGH}

Steps:

• Preheat oven to 350 degrees.
• Open crescent roll dough and carefully unroll each piece (refer to images above). Working with one piece at a time lay out and bring four triangles together on lightly greased work surface. Pinch portions and perforated seems together. Carefully turn dough over and repeat on opposite side.
• Roll sealed dough out to about a 7 by 7-inch square. Brush with 1 Tbsp butter. Sprinkle with brown sugar, spread out even. Sprinkle evenly with 1 tsp cinnamon.
• Start on one end and roll dough fairly snug to opposite end to create a log shape. Cut (side to side, not just pressing down, using a sharp knife) into portions.
• Transfer to a well greased mini muffin tin. Repeat process with remaining crescent roll dough, butter, brown sugar and cinnamon.
• Bake in preheated oven until just golden brown, about 9 - 11 minutes. Let cool just a minute or two, run knife around edges while still warm and transfer to a wire rack set over paper towels.
• For the icing: in a mixing bowl whisk together powered sugar, milk and vanilla extract.
• Transfer to a small resealable bag an cut a small corner or just use a spoon, drizzle over tops. These are best served warm but if you have leftover just store in an airtight container.

JIFFY CINNAMON ROLLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of a 12-cup muffin tin.
• Cream 1/3 cup butter, brown sugar, and cinnamon together. Drop 1 teaspoon into each muffin cup. Reserve the remaining mixture.
• In a large bowl, combine flour, sugar, baking powder, and salt. Cut in 1/4 cup cold butter until crumbly. Make a well in center, and pour in the milk. Stir to form a soft dough, adding a bit more milk if needed.
• Turn the dough out on lightly floured surface. Knead 8 to 10 times. Pat dough into rectangle about 1/3 inch thick and 12 inches long. Spread the remaining cinnamon mixture over dough rectangle. Sprinkle currants over top. Roll up like a jelly roll into a long log. Mark the dough first, to make sure you know where to cut, then cut the log into 12 slices. Place cut-side down in the prepared muffin pan.
• Bake in in the preheated oven until golden brown, 20 to 25 minutes. Turn rolls out on a serving tray.
• For the glaze, add milk to the confectioners' sugar and stir well, adding more liquid if necessary to make a thin glaze. Drizzle over cinnamon rolls.

PETITE CINNAMON ROLLS IN A JIFFY!

Steps:

• Preheat oven to 350*.
• For cinnamon rolls, unroll crescent dough into 1 large rectangle. Press perforations together with fingers to seal.
• Spread softened butter evenly over dough.
• In small bowl, combine sugar and cinnamon; sprinkle this evenly over dough.
• Top with raisins, if desired.
• Starting at longest side, roll up jellyroll style. Press edges together to seal.
• Cut crosswise into 20 slices.
• Place slices, cut-side down, in greased 8 inch round cake pan.
• Bake 20-25 minutes or until golden brown.
• Cool 5-10 minutes.
• For glaze, stir together the powdered sugar and milk in a small bowl until smooth.
• Drizzle over warm rolls.

MOM'S JIFFY CINNAMON ROLLS

Steps:

• Combine 3 cups flour, cake mix, yeast, and salt in a large bowl; beat warm water into flour mixture until thoroughly combined. Mix remaining 1 cup flour into batter to make a soft dough.
• Turn dough out onto a floured work surface and knead until smooth, 6 to 8 minutes. Roll dough into a 9x18-inch rectangle. Spread softened butter over dough and sprinkle evenly with sugar and cinnamon. Roll dough into a log, starting with a long edge, and pinch edges together to seal.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Cut dough into 1-inch thick slices and arrange on prepared baking sheet. Cover rolls and let rise in a warm place until doubled, about 15 minutes.
• Bake in the preheated oven until cinnamon rolls are lightly browned and cooked through inside, 15 to 18 minutes.

HOMEMADE JIFFY CINNAMON ROLLS

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk, a tablespoon at a time, and toss with a fork until mixture forms a ball. Turn dough onto a lightly floured surface; roll into a 7-in. square. Spread with 2 tablespoons butter. , Combine the brown sugar and cinnamon; sprinkle over butter. Roll up jellyroll style. Cut into six even slices. Place cut side up in greased muffin cups. Bake at 400° for 18-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Serve warm.

8-MINUTE MINI CINNAMON ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 16 mini muffin cups.
• Unroll crescent dough onto a work surface; separate into 2 sections along the perforated lines. Brush each half with melted butter; sprinkle with brown sugar and cinnamon. Roll into logs and slice each log into 8 sections. Place into prepared muffin cups.
• Bake rolls in preheated oven until golden brown, about 8 minutes.
• Whisk milk and maple syrup together in a bowl. Mix in confectioners' sugar, a few spoonfuls at a time, to form desired icing consistency. Drizzle over warm rolls.

JIFFY CINNAMON ROLLS WITH CREAM CHEESE FROSTING

Steps:

• In a large mixing bowl, combine 3 cups flour, cake mix, yeast, salt, and warm water; mix until smooth.
• Add enough remaining flour to form a soft dough.
• Turn out onto a lightly floured surface and knead until smooth (6-8 minutes).
• Roll dough into a 9 X 18-inch rectangle.
• Spread with butter and sprinkle with sugar and cinnamon.
• Roll dough jelly-roll style, starting with the long end.
• Slice the roll into 1-inch circles with a piece of dental floss or heavy thread placed under roll.
• Bring ends of floss up and crisscross at top of roll and pull strings in opposite directions.
• Place rolls on a greased cookie sheet.
• Cover and let rise on a warm place until doubled, about 15 minutes.
• Bake at 350 for 15-18 minutes.
• While rolls are baking, beat together cream cheese, butter, confectioners sugar, vanilla extract, and salt.
• Spread frosting on warm rolls before serving.

JIFFY CINNAMON STICKY ROLLS

Steps:

• Preheat oven to 375ºF.
• In a 9-inch square baking dish, in the oven, melt butter. Add corn syrup, brown sugar and pecans. Stir to combine and set aside.
• For dough, combine cake mix and pizza crust mix; add water, mixing well. Cover with a towel and let rise for 10 minutes.
• On a floured surface, pat dough into a 14-inch by 6-inch rectangle. Spread with butter and sprinkle with sugar and cinnamon. Drizzle on corn syrup.
• Roll up jelly-roll fashion (from the long side) and cut into 12 slices.
• Arrange cut side down over topping in prepared pan.
• Bake for 20-25 minutes. Remove from oven and invert onto a plate immediately.

MINI CINNAMON ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Unroll crescent roll dough onto a silicone baking mat or lightly greased work surface and separate into 4 rectangles; firmly press diagonal perforations with your fingers to smooth them out.
• Mix brown sugar and cinnamon together in a small bowl; sprinkle mixture evenly over rectangles.
• Roll each rectangle into a log starting from the longer side; cut each log into 1/2-inch thick slices. Arrange mini cinnamon rolls close to one another on the baking sheet.
• Bake the mini cinnamon rolls in the preheated oven until golden, 10 to 13 minutes. Transfer baked rolls to a plate and set aside to cool for 1 minute.
• Combine the confectioners' sugar, milk, and vanilla extract together in a small bowl to make a smooth icing. Pour icing over warm rolls.