Mini Almond and Raisin Cinnamon Rolls Recipe
I’ve been seeing a lot of cinnamon roll recipes lately. It must be the gloomy weather getting all these cinnamon roll cravings going. But making cinnamon rolls is one of those things you must plan ahead, with enough time for proofing the dough and such. That really doesn’t work when you have a craving for cinnamon rolls and want some pronto. I don’t blame you, not one bit.
So here is a “cheater’s” recipe that lets you have your cinnamon rolls and eat it within 30 minutes. You heard me, within 30 minutes you could be popping one right in your mouth.
As if the sweet, cinnamon-y, fluffy, buttery rolls were not enough, I added chopped raisins and salted & roasted almonds inside for an extra crunch, savouriness and a more complex sweetness…I know…deliciousness-overload!
They are mini-sized so if you are concerned for your waistline, stick to one as an afternoon snack along with a coffee, or as a light dessert after dinner….or…as an “amuse-bouche” to your breakfast…or lunch…okay now I’m just getting silly…or hungry…
But in all seriousness, they are the size of mini-muffins and really could be eaten whenever you need a little sweet pick-me-up. They are also perfect to bring to parties and gatherings. People will oooh and aaaah over them and it will be your choice if you want to reveal the minimal work they actually required!
Adapted from Iowa Girl Eats (with fabulous step-by-step pictures)
Mini-sized sweet, cinnamon-y, fluffy, buttery rolls with raisins and salted & roasted almonds. How could you say no?
Vegetarian|Egg-Free|Seafood-Free
Ingredients
- 8oz (1 tube) Crescent Roll Dough
- 1 tbsp (14g) Butter
- 1 tsp Cinnamon
- 1 1/2 tbsp (14g) Brown Sugar
- 1/4 cup (32g) Salted and Roasted Almonds, chopped
- 1/4 cup (36g) Raisins, chopped
- 1 tsp Maple Syrup
- 1 tbsp Milk
- 3/4 cup (90g) Icing Sugar
Instructions
- Preheat oven to 375F and grease a mini-muffin pan.
- Carefully unroll the dough on a piece of parchment paper, trying to keep the seams intact as much as possible. Divide into half so that each piece has 4 triangles. Pinch together all the seams between each triangle so that you end up with two complete rectangular pieces of dough.
- With a rolling pin, flatten the dough to about 1/16-inch thickness. Sprinkle evenly with cinnamon, brown sugar, chopped almonds and raisins. Press very lightly with the rolling pin to secure the fillings.
- Roll the dough up and cut into a total of 16 pieces. Place each separately into the mini-muffin tin and bake for 12 minutes, or until golden brown.
- While the rolls are baking, prepare the icing by mixing maple syrup, milk and icing sugar together.
- Remove rolls from the oven when they are done and let cool slightly before drizzling with icing.
Per each of 16 Servings
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