Mini Cinnamon Rolls Pampered Chef Recipes

PAMPERED CHEF CINNAMON ROLLS

Steps:

• Preheat oven to 375.
• Unroll french bread dough and brush with margarine.
• Combine brown sugar and cinnamon; sprinkle over dough.
• Roll dough lengthwise, pinch at seams and cut into 12 slices.
• Arrange rolls in a single layer in baking dish.
• Bake 25 minutes or until golden brown.
• To prepare glaze, combine powdered sugar, juice and water in small bowl.
• Stir until smooth.
• Spread glaze over warm rolls.

MINI CINNAMON ROLLS-PAMPERED CHEF

Steps:

• Preheat your oven to 350*F.
• Separate the rolls into rectangles(2 together) and press the perforations together with fingers. Spread butter over.
• Combine sugar, cinnamon and raisins in a bowl. Sprinkle mixture over rectangles. Roll up each rectangle from the short end. Cut each roll into 5 slices. Place slices cut side down in an ungreased shallow baking dish.
• Bake 20-25 minutes or until the top is golden brown.
• Mix the glaze together and drizzle on top of the rolls. Enjoy!

MINI CINNAMON ROLL WREATH

Steps:

• Preheat oven to 375°F (190°C). Unroll one package of crescent dough onto lightly floured Pastry Mat. Using Baker's Roller™, roll out dough slightly into a 9x14-in. (25-35-cm) rectangle. Repeat with other crescent dough.Brush melted butter evenly over dough using Chef's Silicone Basting Brush. Combine granulated sugar and cinnamon in Flour/Sugar Shaker; sprinkle evenly over dough. Starting on the short side, roll each piece of dough into a 9-in. (23-cm) log, pinching seams to seal. Transfer dough to Large Grooved Cutting Board and cut each roll into 16 slices (32 rolls total) with serrated knife.To create the inside ring of the wreath, arrange 11 slices in a slightly overlapping circular pattern on White Large Round Stone with Handles. Arrange remaining 21 slices outside of the first ring, slightly overlapping each other but not touching the first ring.Bake 18-20 minutes or until rolls are golden brown. Remove from oven; let cool 10 minutes. Meanwhile, for glaze, mix powdered sugar and milk until smooth. Spoon into a small resealable plastic bag. Trim a small corner off the bag; drizzle over warm rolls. Serve warm.