These mini cinnamon rolls are absolutely adorable, and super quick and easy – you can make 28 in only 25 minutes. This means that each cinnamon roll takes less than a minute to make, so not only are they cute, you can make plenty. The great thing about the tiny size is that you get to eat more than one too – when else will eating multiple cinnamon roll bites not ruin your diet?
I love using puff pastry in my recipes for things like this; it’s so versatile! For example, you can use it for pizza pinwheels, cheesy garlic butter pinwheels or a classy tomato, pesto & mozzarella tart too! This is great because it’s super fast to cook, and you can make half-batches of all these recipes easily – just cut the sheet of pastry in half and you can have half cinnamon rolls and half pizza pinwheels! And what could possibly be better than using one ingredient to make the perfect quantity of multiple recipes?
Every time I’ve made these until now, I only made a half-batch. After all, 28 is a lot of cinnamon rolls. The problem is, everyone always wants more! So I finally caved in and used the whole sheet of puff pastry. Needless to say, I made a lot of people happy that day.
These cinnamon roll bites are perfect for kids to help make too. Kids are great at helping sprinkle on the cinnamon sugar and drizzle the icing on top. Plus, kids aren’t so dainty when it comes to icing so they use much more – definitely a major bonus!
My favourite use for these is as a little lunchbox filler. After all, you can only eat so many biscuits and chocolate bars before you really start to crave something homemade! Another similar recipe is this no-bake chocolate krispie cupcake recipe. These are even easier for kids to help with since they don’t even have to go in the oven!
Honestly, I highly recommend that you try these. After all, it’s only 25 minutes and I promise they’re more than worth it! If you do give it a go, tag me on facebook or twitter with a photo – I’d absolutely love to hear what you thought of them! If you’d like updates whenever I post more recipes, you can click here to sign up.
- 1x 320g (approx. 11 oz)sheet ready-roll puff pastry, or homemade, if you prefer
- 6 tbsp granulated sugar
- 2 tsp ground cinnamon
- 100 g (1/3 cup) icing sugar, sifted
- 1/4 tsp vanilla extract
- 2 tbsp water
- Preheat oven to 180°C (350°F) and line 2 cupcake tins with cases.
- Gently unroll puff pastry. Mix together granulated sugar and ground cinnamon. Sprinkle the mix over the pastry evenly, making sure to cover the edges and corners well.
- Slice the pastry in to quarters and roll each one up from one long edge to the other. Slice each every 1.5 cm.
- Place each cinnamon roll in to a cupcake case, with a spiral edge facing upwards. Bake for 15 minutes or until the pastry is cooked through and golden brown. Leave to cool on a wire rack.
- Mix together icing sugar, vanilla and water to make the icing. It should be easy to stir, but not too runny (add more sugar to thicken, and more water to thin it if needed). Drizzle over the cooled cinnamon rolls.
- Store in the fridge or a cold place in an airtight container for up to 5 days.
Icing is optional but highly recommended.
While they do not have to be baked in cupcake cases, and could be placed on a sheet pan covered in parchment paper instead, I find that cupcake cases stop them from sticking together once iced, as well as holding any cinnamon sugar that may fall out the bottom when transferring them to the tin. However, this is completely up to you.
Nutrition Information:Yield: 28 Serving Size: 1 mini cinnamon roll
Amount Per Serving: Calories: 33Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 8mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 0g
Nutrition information is an estimate and may vary.