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Mini Crescent Cinnamon Rolls

Orange Cinnamon Crescent Rolls

Bite-sized orange cinnamon crescent rolls that are perfect for your next brunch party! 
Course Breakfast
Cuisine American
Keyword cinnamon roll, crescent roll
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 32 cinnamon rolls
Calories 92kcal


For the Cinnamon Crescent Rolls

  • 2 cans refrigerated crescent rolls (sheets)
  • 1/4 cup butter softened
  • 1/3 cup powdered sugar
  • 1/3 cup light brown sugar
  • 1 1/2 tablespoons cinnamon
  • 1 tablespoons orange zest

For the Glaze

  • 1 cup powdered sugar
  • 2 tablespoons orange juice
  • 1/4 tsp vanilla extract
  • 2 tablespoons orange zest


  • Preheat oven to 375°F. 
  • Unroll both cans of crescent roll sheets. Cut each sheet into two 12" by 4" rectangles. 
  • Spread butter evenly on all four rectangles. In a small bowl, mix together powdered sugar, brown sugar, and cinnamon. Sprinkle evenly on top of buttered crescent roll sheets. 
  • Sprinkle 1 tablespoon of orange zest on top of sugar mixture. Roll each rectangle lengthwise and pinch edges to seal. 
  • Using a serrated knife, cut 2" cinnamon rolls and place swirl-side down in a mini-muffin pan (sprayed with nonstick baking spray). 
  • Bake 14-16 minutes or until golden brown. 
  • To make glaze, whisk together powdered sugar, orange juice, vanilla extract and remaining orange zest. Drizzle over mini crescent cinnamon rolls. 


For traditional cinnamon rolls, omit the orange zest and swap milk for the orange juice in the glaze. 


Calories: 92kcal | Carbohydrates: 13g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 124mg | Potassium: 6mg | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 1.3mg | Calcium: 7mg | Iron: 0.2mg