Mini Cinnamon Roll Pops Recipe

A fun and tasty mini cinnamon roll your family will absolutely love! The kids love that they are on a stick!

Prep Time15

Cook Time14

Total Time29

Course: Dessert

Cuisine: American

Keyword: Cinnamon and sugar, cinnamon rolls, Easy Dessert Recipe, sweet bread

Servings:

Calories: 114kcal

Heat oven to 350 degrees. Spray 16 muffin cups with cooking spray.
In a small bowl mix together brown sugar and pumpkin pie spice. Set aside.
Unroll dough sheet or crescent roll dough on a lightly floured surface. Pinch any perforated seams together so it's all one big rectangle of dough.
Spread 1/4 cup of softened butter evenly over the dough getting right to the edges. Sprinkle brown sugar mixture over the butter. Pat down lightly.
Starting with the longest side, roll the dough up tightly. Cut into 16 (about 3/4 inch) slices.
Place with cut sides down in the muffin cup.
Bake about 12 to 14 minutes or until golden brown (don't overcook)
Remove from pan immediately onto cooling rack or counter.
Insert stick into the side of each bun. (I poked a small hole with a knife then the stick slid easily into the roll. Cool completely.
For the glaze beat cream cheese and butter with mixer until smooth.
Gradually add in powdered sugar and vanilla. Slowly beat in milk 1 teaspoon at a time. If you want thicker glaze, add a little more powdered sugar.
Spoon glaze into a sandwich baggie and cut off a tiny corner and drizzle over the mini cinnamon rolls. Store covered in refrigerator.

To soften my butter, I usually let it sit our for about an hour or so (I usually keep it in the fridge), then it spreads super easy, and won’t sink in, to the dough.