This easy recipe for baby pull apart cinnamon rolls uses crescent roll dough to make a plate full of everyone’s favorite breakfast and brunch treat. Bet you can’t eat just one!
I am helpless in the face of a sweet, gooey, dripping with icing cinnamon roll. HOWEVER. Someone who is about to put on her already-altered Mother Of The Bride Dress in 13 short days cannot be eating the big glorious regular sized cinnamon rolls that my mama makes. Nope. Nope nope nope.
And that is where these adorable little baby pull-apart cinnamon rolls come in. They are about the size of a quarter, and if you can exercise enough restraint just to have two or three of them, your cinnamon roll craving will be satisfied and you will still be able to zip up your dress.
This easy recipe for baby pull apart cinnamon rolls uses crescent roll dough to make a plate full of everyone's favorite breakfast and brunch treat. Bet you can't eat just one!And! Just to make things even more exciting, they are seriously easy, because we are not going anywhere near any yeast or waiting for anything to rise…these are shortcut baby cinnamon rolls that live up to the “easy” part of their name.
The secret is that we are using refrigerated crescent roll dough, which I am not ashamed to love with a purple passion – both the rolls themselves and the things you can make with that dough. Side note: it used to say you should open the tube of crescent roll dough by whacking it on the side of the counter, but now it says press it with a spoon.
Which I personally think is much less satisfying, so I took a quick poll on my Framed Cooks Facebook page, and 100% of respondents said that they are still whacking it on the counter. Hurray!
Here’s How You Make Baby Pull Apart Cinnamon Rolls!
So you are going to unroll that dough, smoosh it into one rectangle, spread it with brown sugar and butter and cinnamon. Roll it up tight, cut it into little quarter sized rolls and nestle them all together to bake up in a pan. When they are done, drizzle them with a generous amount of easy glaze.
Let’s take a close look at that glaze….
Yep. That’s what I’m talking about. Now let people pull off the little baby cinnamon rolls, and remember, the cook gets the first one.
Now send good “the wedding is almost here” vibes my way while I eat salad for the next 15 days. And maybe a baby cinnamon roll or two.
The Mama of the Bride
This easy recipe for baby pull apart cinnamon rolls uses crescent roll dough to make a plate full of everyone’s favorite breakfast and brunch treat.
- One eight ounce tube of refrigerated crescent rolls (you know you love them)
- 3 tablespoons soft butter
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ½ cup powdered sugar
- 2 tablespoons milk
- Preheat oven to 375 and spray a 9 inch round cake pan with cooking spray.
- Open the crescent rolls and separate the dough into 4 pieces (two crescent roll triangles each). You will now have 4 rectangular pieces of dough. Smush the perforations together.
- Mix together the butter, brown sugar and cinnamon (this works best by doing it with clean fingers).
- Divide the sugar mixture among the four pieces of dough and spread it evenly all the way to the edge.
- Roll the each of the pieces of dough up so they form a tube (like a jelly roll!).
- Using a serrated knife, cut each roll in half, then cut each half in three ½ inch pieces.Don’t worry if the pieces flatten out a little when you cut them – you can lightly mush them back into a circle again.
- Place the little rolls cut-side down into the cake pan. It’s fine if they touch each other, because they are all going to bake together. Bake for 15 minutes or until golden brown.
- While they are cooling, make glaze by drizzling the milk into the powders sugar and mixing with a fork.
- Drizzle the glaze all over the little rolls while they are still warm, making sure each one gets its fair share. I sometimes do this right in the pan, but if you want to serve the rolls on a plate, scoop them out in sections with a spatula before you glaze them.
- Serve at once, letting folks pull each one apart from the others. I guarantee that nobody will be able to eat just one!
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Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!