Tiny Cinnamon Rolls

Crescent roll dough is the cheat code for cinnamon rolls when you don’t have time to mess with yeast. Unroll it, pinch the seams shut, sprinkle with cinnamon sugar, roll it up tight, and slice into tiny spirals. Twenty-five minutes start to finish, glaze included.

Pinching the perforated seams is the step you can’t skip. If the seams stay open, the dough separates during baking and you get lopsided rolls that unravel instead of holding their spiral shape. Press them firmly so each rectangle becomes one solid sheet.

The glaze goes on while the rolls are still warm. Powdered sugar, a teaspoon of milk, and a drop of vanilla get stirred into a smooth drizzle that melts slightly on contact and settles into the cinnamon grooves.

Pro Tips

• Cut each log with a sharp knife or unflavored dental floss. A dull knife crushes the spirals flat.
• Pack the slices snugly in the pan. They’ll puff into each other while baking and pull apart into soft, connected rolls.
• Watch them closely after 10 minutes. These are tiny and go from golden to burnt fast.

Variations

• Brown sugar filling: Swap the granulated sugar for brown sugar and add a tiny pinch of nutmeg for a warmer, more caramelly flavor.
• Cream cheese glaze: Replace the milk with softened cream cheese beaten smooth with powdered sugar for a richer topping.