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Petite Cinnamon Rolls in a Jiffy!

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“When you've got a hankering for yummy cinnamon rolls, but time and energy is running out, bake up a batch of these treats. You can use the reduced fat crescent rolls and Splenda to save some calories.”
READY IN:
40mins
SERVES:
6-7
YIELD:
20 rolls
UNITS:
US

Ingredients Nutrition

Directions

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

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