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.
More Amazing Cinnamon Roll Recipes
Maple syrup sweetens these lovely little cinnamon buns. I make the dough in my bread machine before popping the rolls in the oven. My husband prefers them warm. —Juanita Carlsen, North Bend, Oregon
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My cinnamon rolls have been known to vanish quickly. Once I dropped off a dozen rolls for my brothers, and they emptied the pan in 10 minutes. —Regina Farmwald, West Farmington, Ohio
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As a teenager, I keep active with sports and friends. But baking is my favorite hobby. My five older brothers eat these delicious breakfast rolls right out of the oven! —Julia Holm, Northfield, Minnesota
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These irresistible rolls are perfect for an Easter brunch!—Lois Jacobsen, Dallas, Wisconsin
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I like to try different fun fillings in these soft rolls, and each one is packed with cinnamon flavor. They are definitely worth the overnight wait. —Chris O'Connell, San Antonio, Texas
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I make sticky buns and cinnamon rolls quite often because my husband loves them. One day I had some fresh pumpkin on hand and decided to try pumpkin cinnamon buns. We loved the results! —Glenda Joseph, Chambersburg, Pennsylvania
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This must-try cinnamon roll is all about the pillowy texture, the sweet spices and the homemade caramel drizzle. —Leah Rekau, Taste of Home food stylist
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It's impossible to eat just one of these soft, yummy sticky buns—they have wonderful old-fashioned goodness. Use the conventional method or your bread machine to make the dough. —Dorothy Showalter, Broadway, Virginia
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This recipe was my dad’s favorite growing up. He would sit and watch his mom sprinkle the dough with sweet filling, carefully roll it up and cut it into rounds. The anticipation waiting for them to come out of the oven was almost more than he could bear. —Jeanne Holt, Mendota Heights, Minnesota
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Distinctive coffee flavor accents the filling of these ooey, gooey rolls. The glaze goes on while they are still warm—they won’t last long!. —Sherri Cox, Lucasville, Ohio
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I needed to use up some eggnog, so I swapped it for milk in my sweet roll recipe. Even people who usually don’t go for eggnog go back for seconds of these yummy frosted treats. —Rebecca Soske, Douglas, Wyoming
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Soft and sweet, these rolls will get a lip-smacking smile from everyone. They rise nice and high, hold their shape and have a gooey caramel sauce that's scrumptious. There's no better way to start the day! —Carolyn Buschkamp, Emmetsburg, Iowa
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When I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. —Shenai Fisher, Topeka, Kansas
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Red Hots and canned cherries flavor this memorable dessert from my childhood. I hadn’t had it in years, so when I found my mother’s recipe, I had to make it to see if it’s as good as I remembered. It is! —Betty Zorn, Eagle, Idaho
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These homemade caramel rolls have the old-fashioned goodness my family craves. Tender and nutty, the buns disappear fast on Christmas. —Julia Spence, New Braunfels, Texas
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I absolutely love bacon! I also love recipes that blend sweet and savory flavors, so I put chopped bacon in traditional cinnamon buns for a finger-licking-good combination. —Danielle Williams, Newport, Rhode Island
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These pretty cinnamon rolls are absolutely marvelous and taste just like the ones sold at the mall. Topped with a sweet cream cheese frosting, they are best served warm with coffee. Or reheat leftover rolls in the microwave and enjoy any time of day. —Velma Horton, LaGrange, California
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I love cinnamon rolls, but working with yeast can be scary. These cookies give you the taste of a cinnamon roll in cookie form—no yeast required! They look like flattened cinnamon rolls and feel special enough to serve around the holidays. —Erin Raatjes, New Lenox, Illinois
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My mother used to make delicious cinnamon rolls when I was a child. Later, she taught my sister and me to make them. I've since added the caramel and pecans. These scrumptious sticky buns are a huge hit wherever I take them. —Judy Powell, Star, Idaho
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This simple and easy-to-work with recipe is sure to become a family favorite. And the wholesome cinnamon rolls will fill your kitchen with a wonderful, warm aroma. —Judy Eddy, Baldwin City, Kansas
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I found that adding instant pudding mix to my mom's delicious roll recipe really enhances the flavor. —Brenda Deveau, Cyr Plt, Maine
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A basket of warm cinnamon rolls is a sure way to impress family and friends. Add cranberries and chocolate to the ingredient mix, and these treats are irresistible.—Meg Marriott, Tacoma, Washington
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I started adding chocolate chips to my cinnamon rolls because several children didn't like the raisins in them. The chocolate and cinnamon are a fun flavor combination. My family loves them, and so does my Sunday school class. —Patty Wynn, Pardeevlle, Wisconsin
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I serve these yummy frosted rolls warm from the oven as a Christmas morning treat at our house. Even if you are not accustomed to working with yeast dough, you'll find this dough is easy to handle. —Julie Sterchi, Jackson, Missouri
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A slow cooker turns day-old cinnamon rolls into a comforting, old-fashioned dessert. It tastes wonderful topped with lemon or vanilla sauce or whipped cream. —Edna Hoffman, Hebron, Indiana
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A biscuit-textured cinnamon bun with the ease of food processor preparation. This family-friendly breakfast bun is glazed with maple and vanilla flavors to accent the cinnamon and nuts.—Rita Vogel, Malcom, Iowa
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This recipe comes from my mother-in-law, who remembers making these rolls often. Now I make them often. Maybe they'll be a hit with your family, too! —Jonas Schwartz, Berne, Indiana
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I love cooking with pumpkin because it’s versatile, colorful and nutritious. Combining it with chopped apple and cider gives these glazed rolls their autumn appeal. —Jennifer Coduto, Kent, Ohio
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As much as I like making yeast breads, I enjoy watching others enjoying my baking even more. These soft, tender rolls are loaded with the gooey goodness of molasses.—Shirley Saylor, Felton, Pennsylvania
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If you love cinnamon rolls and spiced cookies, make a bite-sized version that combines the best of both worlds. Genius! — Jasmine Sheth, New York, New York
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The post These Mini Cinnamon Rolls Have a Perfect 5-Star Rating appeared first on Taste of Home.
Katie Bandurski
