Mini Muffin Tin Snacks: Mini Muffin Cinnamon Rolls Recipe

Rachael Ray: Mini Muffin Cinnamon Rolls

Continuing this week’s trend of showing us recipes we can make with the often-underutilized mini muffin tins, Rachael showed us her Mini Muffin Cinnamon Rolls Recipe.

Rachael Ray: Mini Muffin Cinnamon Rolls Recipe Ingredients

• 2 tubes of store-bought crescent rolls from refrigerator section
  

  Rachael Ray’s Mini Muffin Cinnamon Rolls make one of the best baked delights out there bite size!

• 4 tablespoons of brown sugar
• 1 tablespoon of cinnamon
• 1 cup of chopped pecans
• 1/2 cup of pure maple syrup
• 1 egg
• 1 tablespoon of water
• 1/4 cup of powdered sugar
• Nonstick spray
• 2 tablespoons of lemon juice (freshly squeezed)

Rachael Ray: Mini Muffin Cinnamon Rolls Recipe Directions

1. While an oven is preheating to 350 degrees fahrenheit, gently unroll 2 tubes of crescent rolls on a lightly floured baking surface, not tearing any of the perforated lines. Be careful not to pop the rolls!
2. Separately roll out each of the rectangles into a 12×6” rectangle.
3. Cut both of the 12×6” rectangles in half, creating four 6×6″ rectangles.
4. Mix together your  brown sugar, cinnamon, pecans and maple syrup in a medium mixing bowl.
5. Divide this mixture equally amongst the crescent roll squares, leaving a 1/4-inch border on each.
6. To make an egg wash, whisk the egg with a splash of water in a small bowl.
7. Use this wash to brush all 4 of the pastry squares.
8. Roll each of these pastry squares up into logs and cut each log into 6 mini rolls.
9. Spray each cup of a 24-capacity mini-roll tin with non-stick spray and place each mini roll into a cup, making sure that the cut spiral side of each is facing up.
10. Place the muffin tin in the oven for 10 minutes to bake.
11. While the rolls are baking, mix together your lemon juice and powdered sugar. Drizzle this over the hot mini rolls when they’re out of the oven to serve.