Mini Muffin Cinnamon Rolls
Prep time
Cook time
Total time
Author: Sugar n' Spice Gals
Recipe type: Breakfast
Serves: 12
Ingredients
- 2 Pillsbury Crescent Roll packages from the refrigerated section
- 1 cup chopped pecans
- 4 Tbsp. brown sugar
- 1 Tbsp. cinnamon
- ½ cup PURE Maple Syrup (yes I went and bought it for the first time ever!)
- Nonstick spray
- ICING:
- ¼ cup powdered sugar
- 2 Tbsp. Lemon Juice
Instructions
- Preheat oven to 350 degrees.
- Spray your mini muffin pan with nonstick spray.
- In a bowl, combine the pecans, brown sugar, cinnamon and maple syrup together.
- Pop open your crescent roll packages and carefully roll them out on a lightly floured board being careful not to perforate the seams.
- Roll them out some so that from one crescent package you have two rectangles. You should end up with four rectangles all together.
- Divide the pecan mixture into fourths, spreading a fourth over each rectangle within ¼ inch of the edge.
- Roll them up starting with the long side. Pinch the seam together. Cut each rectangle into six slices. Put one slice in each mini muffin making sure the cut spiral side is face up.
- Cook for 10-13 minutes till lightly brown on top.
- Let them cool slightly before trying to pop them out of the muffin tin.
- Make the glaze by mixing the powdered sugar and lemon juice together till you have a smooth consistency. After popping the muffins out, drizzle the glaze over the top. ENJOY!!
The Sugar n' Spice Gals have made it their mission to make cooking simple, delicious and fun.
Those look good! And on a day like today I need something yummy! Back to school time is hectic!
Thanks Pattie, good luck with the new school year!!!