Step 1: Preheat Your Oven - Start by preheating your oven to 375°F (190°C). This ensures that your cinnamon rolls bake evenly and come out golden brown.
Step 2: Prepare the Baking Sheet - Line your baking sheet with parchment paper. This will prevent the rolls from sticking and make cleanup a breeze.
Step 3: Roll Out the Dough - Unroll the refrigerated crescent roll dough onto a clean surface. Gently press the seams together to create a single sheet of dough.
Step 4: Brush with Butter - Using a pastry brush, evenly spread the melted unsalted butter over the surface of the dough. This will help the cinnamon-sugar filling adhere.
Step 5: Mix Cinnamon Filling - In a small bowl, combine the ground cinnamon and light brown sugar. Mix well to ensure the sugar is evenly coated with cinnamon.
Step 6: Sprinkle the Filling - Evenly sprinkle the cinnamon-sugar mixture over the melted butter on the dough. Make sure to cover all areas for maximum flavor.
Step 7: Roll It Up - Starting from one end, carefully roll the dough into a tight log. Make sure to keep the filling inside as you roll.
Step 8: Slice Into Mini Rolls - Once rolled, use a sharp knife to slice the log into 12 equal mini rolls. Place the rolls cut-side up on the prepared baking sheet.
Step 9: Bake - Bake the mini cinnamon rolls in the preheated oven for 12-15 minutes, or until golden brown. Your kitchen will smell heavenly!
Step 10: Make the Glaze - While the rolls are baking, prepare the glaze. In a mixing bowl, whisk together the powdered sugar, milk (start with 2 tsp and add more for desired consistency), and vanilla extract until smooth.
Step 11: Drizzle and Serve - Once the mini cinnamon rolls are baked, remove them from the oven and let them cool slightly. Drizzle the glaze over the warm rolls and serve immediately for the best experience!
