Mini Cinnamon Rolls

You’ve probably seen the mini cinnamon rolls made from pillsbury crescent rolls, right? Well if you haven’t, I’ll be honest. They are the cutest cinnamon rolls. Probably because they are small and compact. People rave about them because they are so simple and really fast to make. But have you seen what is in those canned crescent rolls? Of course I’d never buy prepackaged, canned dough.

Well I decided that I wanted to make these mini cinnamon rolls, but without using crescent rolls. I still wanted to make the recipe easy and fast. So I used a prepackaged gluten free cinnamon roll mix. I reviewed the mix here.

Cinnamon rolls are defiantly on the list of my favorite baked goods. Warm dough, and ooey gooey cinnamon? Pretty good. Especially with a cup of hot tea or coffee. Most cinnamon rolls are packed with sugar and a lot of unhealthy ingredients. This recipe is taken from off the back of the box. I just switched oil, for coconut oil, and milk, for almond milk.

Mini Cinnamon Rolls

Ingredients:
1 Box Chebe Cinnamon Roll Mix
2 Eggs
3 Tbs Coconut Oil
2 Tbs Unsweetened Almond Milk
1/4 Cup Brown Sugar
2 tsp Cinnamon
Mini muffin pan

Instructions:
1. Preheat oven to 375° F and grease a 12-cup muffin tin.
2. Blend Chebe Cinnamon Roll Mix with 3 tbsp. oil and 2 large eggs. Slowly blend in 2 tbsp. milk*/milk substitute.
3. Knead dough with hands until elastic and smooth.
4. Roll dough with a rolling pin into an 8″x12″ rectangle and evenly spread surface with 1 tbsp. softened butter.
5. Mix 1/4 cup brown sugar, 2 tsp. cinnamon and 1 tbsp. softened butter with fork until crumbly. Sprinkle evenly over dough.
6. Cut into 1″ slices and place cut side down in muffin tin cups.
7. Bake 16-18 minutes or until light golden brown. Remove from tin immediately, using a table knife. Turn over (sticky side up), let cool.

Enjoy!!