These Mini Cinnamon Rolls Have a Perfect 5-Star Rating

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Be prepared to fight over who gets the last one...

Whether it’s a dog-earred casserole recipe from your church cookbook or a handwritten card for grandma’s prized cake recipe, there are some dishes we can’t help but make over and over (and over!) again. They’re our favorites—the timeless classics that please even the pickiest eaters; the first-to-go-at-a-potluck dishes; the foods your kids ask for pretty much every day. And today, we’re going to share a recipe that will quickly rise up the ranks in your kitchen: Mini Caramel Rolls.

Still hungry? Try these 5-star desserts.

What’s so Special About This Recipe?

Now, these tiny, heavenly bites may not appear all that special. But the secret lies in how simple they are to make. A pan of these gems can be on your table in a mere 35 minutes, and they rely on just seven ingredients—most of which are pantry staples.

The Results Speak for Themselves…

Don’t believe us when we say these tiny treats live up to the hype? Take a look at the 30+ reviews that make up this recipe’s perfect 5-star rating. Here’s what a few Taste of Home readers have to say:

“I’ve made these many times—a family favorite! Easy to make and always get rave reviews! I’d give these 10 stars if I could!” —KristineChayes

“I made these with the help of my four-year-old brother. I am by no means an experienced cook, but these turned out fantastic. As soon as my siblings had wind they were out of the oven it was all hands on deck. The whole pan disappeared in mere minutes. Absolutely delicious. I will definitely be making these again. In fact, I told my mum she would get them for Mothers’ Day.” 
—equatorkater

“I made this for an all-day work event and doubled the recipe. Everyone loved them, especially when they were still a little warm from the oven. There were only a few left by the afternoon break. These taste delicious, feel a little decadent, and are so very easy to make.” Gclopton

How to Make Mini Caramel Cinnamon Rolls:

This simple recipe comes to us from Kayla Wiegand of Congerville, Illinois. It’s “the perfect warm treat for pajama-clad family mornings,” she says. “These ooey-gooey baked rolls come together in moments—thanks to a tube of refrigerated crescent rolls—and disappear just as quickly.” This recipe yields 12 tasty servings.

Ingredients:

  • 1/3 cup packed brown sugar
  • 1/3 cup butter, cubed
  • 2 tablespoons light corn syrup
  • 1-1/2 teaspoons 2% milk
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 teaspoons sugar
  • 1/2 teaspoon ground cinnamon

Step 1: Prep, Prep, Prep

First, you’ll want to preheat your oven to 375°. Then, grease a 9-inch pie plate with butter. If you’d like, now is also a good time to pre-measure all of your ingredients. This technique, called mise en place, ensures that you have all of the ingredients you need before you begin, and it also makes completing the recipe much easier.

Step 2: Make the Sauce

Next, in a small saucepan, make the caramel sauce by combining the brown sugar, butter, corn syrup and milk. Cook and stir the mixture over medium heat until blended. Pour the finished sauce into the greased pie plate.

Step 3: Make the Rolls

For the cinnamon rolls, separate the crescent dough into four rectangles. Gently press the perforations together to seal and create one large piece of dough. In a small bowl, mix together the sugar and cinnamon, then sprinkle it evenly over the rectangles. Roll up the dough jelly-roll style, starting with the long side, then pinch the seams to seal.

Wondering which brand of crescent rolls to buy? Check out our editors’ top pick.

Step 4: Cut and Bake

Cut each dough log into nine even slices, then place the rolls in your prepared dish, cut side down. Bake the rolls for 15-18 minutes, or until golden brown. Cool for 1 minute before inverting the rolls onto a serving plate.

See! How simple was that?! They’ll fly of the plate in no time.

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Katie Bandurski
Katie is an Associate Editor for Taste of Home, specializing in writing and email newsletters. When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and combing through antique shops.