Ingredients for Petite Cinnamon Rolls In A Jiffy
- Refrigerated Crescent Dinner Rolls
- 4 tablespoons softened butter
- 1/4 cup Splenda (or granulated sugar)
- 2 teaspoons ground cinnamon
- 1/4 cup raisins (optional)
- 1 cup powdered sugar
- 2-4 tablespoons milk
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Petite Cinnamon Rolls In A Jiffy? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Petite Cinnamon Rolls In A Jiffy
- Preheat oven to 350°F (175°C).
- Unroll one package (8 oz) of reduced-fat crescent rolls onto a lightly floured surface, forming a large rectangle. Gently press perforations together to seal.
- Spread 4 tablespoons of softened butter evenly over the dough.
- In a small bowl, combine 1/4 cup Splenda (or granulated sugar) and 2 teaspoons ground cinnamon.
- Evenly sprinkle the cinnamon-sugar mixture over the buttered dough.
- Sprinkle with 1/4 cup raisins (optional).
- Starting at the longest side, tightly roll up the dough like a jelly roll.
- Pinch the seam to seal.
- Cut the roll crosswise into 20 slices.
- Place the slices, cut-side down, in a greased 8-inch round cake pan.
- Bake for 20-25 minutes, or until golden brown.
- Let cool for 5-10 minutes.
- For the glaze: In a small bowl, whisk together 1 cup powdered sugar with 2-4 tablespoons milk until smooth and pourable.
- Drizzle the glaze over the warm cinnamon rolls.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
82g
Fat
15g
Carbs
13g
