Mini Walnut Cinnamon Buns

Author: Sarah Bates | The Chef Next Door

Makes 16 mini buns


8 ounce tube Pillsbury Crescents Rolls

3 Tablespoons unsalted butter, melted

1/4 cup sugar

1 1/2 teaspoons ground cinnamon

1/4 cup chopped walnuts

For the icing:

2/3 cup powdered sugar

1 Tablespoon milk

1/2 teaspoon pure vanilla extract

Preheat the oven to 350 degrees. Coat 16 tins of a mini muffin pan with non-stick cooking spray and set aside.

Place the dough on a work surface sprinkled with a touch of flour to prevent sticking. Divide the dough in half, 4 triangles each, and pinch the seams together.

Working with one half of the dough at a time, roll out the dough just a bit, until it's about 1/4 inch thick.

Brush the dough generously with some of the melted butter. In a small bowl, mix together the sugar and cinnamon until combined. Sprinkle the dough generously with some of the sugar cinnamon mixture. Sprinkle with half of the walnuts. Starting from the bottom, roll the dough tightly into a log, then cut into 8 pieces. Repeat the steps with the other half of the dough.

Place the buns into the prepared muffin tin. Lightly brush the tops of the buns with a little more of the melted butter, then a tiny sprinkle of the leftover sugar cinnamon mixture. Bake for 13-15 minutes, or until the buns are puffed up and lightly browned.

While the buns are baking, make the icing. Whisk together all of the ingredients until smooth. Drizzle the icing over the cinnamon buns as soon as they come out of the oven. Serve immediately. 

Bon Appétit!