Tiny Cinnamon Rolls



  • 1 (8-ounce) can refrigerated crescent rolls
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup sifted powdered sugar
  • 1 teaspoon milk
  • 1 drop vanilla extract


    Unroll crescent roll dough, and separate into 4 rectangles; pinch seams to seal.

    Stir together sugar and cinnamon; sprinkle evenly over rectangles. Roll up, jellyroll fashion, starting with a long side; press edges to seal.

    Cut each log into 5 slices, and place in a lightly greased 8-inch round cake pan.
    Bake at 350 degrees for 12 minutes.

    Combine powdered sugar, milk and vanilla, stirring until smooth; drizzle over warm cinnamon rolls.
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