Easy semi-homemade copycat Burger King Cini Minis™ are little bites of delicious cinnamon flavor. Crescent roll dough is used to make these mini cinnamon rolls that are topped with a simple icing. They are the perfect size to pop in your mouth for a quick breakfast.
When I was in collage my morning class was close to a Burger King. I lived off of their onion rings and zesty sauce and their Cini Minis™ for breakfast.
These mini cinnamon rolls were introduced in 1998 but then unfortunately were taken off the menu. They were so popular there is actually a petition to bring them back.
Since there is no sign of them returning we decided to make an easy copycat version to enjoy at home.
Here is what you will find in this post:
- How to make cinnamon rolls with crescent roll dough.
- Easy step-by-step directions.
- Tips and tricks for the perfect cinnamon rolls.
Only a few ingredients are needed to make these flakey, mini rolls.
Crescent rolls – Grab a can of crescent roll dough to make these rolls. You can also use seamless crescent roll sheets but sometimes it can be hard to find.
Butter – Unsalted butter, softened to room temperature.
Brown sugar – You can use light or dark brown sugar.
Cinnamon – Ground cinnamon for that yummy cinnamon flavor.
Powdered sugar – This is used for the icing. It’s also sometimes called icing sugar or confectioners sugar.
Milk – Use whatever you have on hand like 2%, whole milk, half and half, or a dairy free alternative.
Vanilla extract – This adds an extra layer of sweetness and richness to the icing.
How to make copycat Cini Minis
Step one: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or silicone mat.
Step two: Place cinnamon, and brown sugar in a bowl and mix to combine.
Step three: Open crescent roll dough and roll it out on a clean surface. Separate into 4 rectangles using a knife or pizza cutter. Make sure to press the perforations together to seal into one rectangle.
Step four: Melt butter. Lightly brush tops of the dough with melted butter. Spread the cinnamon sugar mixture on the tops of the dough rectangles.
Step five: Roll the rectangles into logs, rolling from the long sides. Cut each log into slices, about 1/2-inch thick. Place slices of rolls on the prepared baking sheet. Bake for approximately 8 minutes or until starting to turn golden.
Step six: Make the icing. Stir together powdered sugar, milk, and vanilla in a small bowl. Drizzle over the tops of the cinnamon rolls or use as a dip.
- Change up the flavor a little by substituting cinnamon with pumpkin pie spice or apple pie spice.
- Make sure to roll the dough up as tight as possible so they don’t unroll when baking.
- If you like thicker icing, add and extra 1/8 cup powdered sugar. You could also substitute with a cream cheese frosting.
- These cinnamon rolls with refrigerated dough could also be made savory by substituting the brown sugar and cinnamon with a sprinkle of parmesan cheese and garlic powder.
How to store leftovers
Store: Have leftovers? These crescent cinnamon rolls can be stored and reheated for the next day. Make sure to let the rolls completely cool. If possible store the cinnamon rolls and icing separately in air tight containers.
Reheat: There a a few different methods for reheat. Check out how to reheat cinnamon rolls for directions in the microwave, oven, and air fryer.
Can you prepare crescent roll cinnamon rolls ahead of time? Yes, they can be prepared the night before. Store them in the refrigerator, covered in an airtight container or plastic wrap.
Can you freeze mini cinnamon rolls? Yes, bake them and let them completely cool. Store in a freezer safe bag or container without the icing.
More recipes with cinnamon
Copycat Burger King Cini Minis with Crescent Rolls
- 1 8 oz refrigerated crescent rolls
- 2 tablespoons unsalted butter, melted
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup powdered sugar
- 1 1/2 tablespoon milk
- 1/8 teaspoon vanilla extract
- Preheat oven to 375 degrees F. Line baking sheet with a silicone mat or parchment paper.
- Place cinnamon, and brown sugar in a bowl. Mix together to combine.
- Open crescent roll dough and roll it out on a clean surface. Separate into 4 rectangles. Make sure to press the perforations together to seal into one rectangle.
- Melt butter. Lightly brush the tops of the crescent dough with butter. Sprinkle cinnamon sugar mixture mixture on top of the rectangles. Try to cover the whole top of the dough with the mixture.
- Roll the rectangles into logs, rolling from the long side. Cut each log into slices, about 1/2-inch thick.
- Place rolls on the prepared baking sheet. Bake for approximately 8 minutes or until starting to turn golden.
- Stir together powder sugar, milk, and vanilla to make icing. Spread or drizzle over cinnamon rolls. You can also use the icing as a dip.