Easy mini cinnamon rolls

True cinnamon rolls require a lot of time, a lot of effort and a lot of patience. These cinnamon rolls aren't quite the same, but they are easy, delicious, and best of all, homemade! Enjoy the smell and cinnamon and sugar wafting throughout your entire house when you make these.

Easy Mini Cinnamon Rolls

Yield: 12 rolls

Ingredients: 

Rolls

16 Tbsp Unsalted butter, divided (2 sticks)

1 cup Brown sugar, divided

3 Tbsp Cinnamon, divided

1 pkg Frozen puff pastry, defrosted (2 sheets)

2 Tbsp Heavy cream

Glaze

3 Tbsp Confectioners sugar

2 Tbsp Milk

Method:

1. Preheat oven to 400 degrees F. Place 12 muffin tin pan on baking sheet lined with parchment paper. Divide your butter, 12 Tbsp for now, 4 Tbsp for later. Divide brown sugar, 1/3 cup for now, 2/3 cup for later. Divide cinnamon, 1 Tbsp for now, 2 tbsp for later. In bowl of mixer, beat 12 tbsp of butter, 1/3 cup brown sugar and 1 Tbsp of cinnamon until smooth. Drop 1 Tbsp of mixture into each muffin tin.

2. Take 1 puff pastry sheet and place on floured surface. Melt 2 tbsp of your remaining 4 Tbsp of butter and use half to brush the puff pastry sheet with it. Melt and cool the remaining 2 Tbsp of butter and mix with remaining brown sugar, cinnamon and heavy cream. Spread half of it evenly over puff pastry sheet.

3. Roll the puff pastry sheet length-wise, like you would a jellyroll cake and finish with the seam side down. Cut roll in half and then cut each half in thirds, to make 6 pieces. Place each piece in a muffin tin. Repeat with second puff pastry sheet.

4. Bake for 30 minutes, or until the rolls are puffed and golden. Allow to cool for 5 minutes and then carefully invert pan onto parchment lined baking sheet. Allow to cool for 10 to 15 minutes.

5. Mix confectioner sugar with milk and brush the tops of the cinnamon rolls. Serve warm!