Mini Muffin Tin Cinnamon Rolls

Special equipment

24-cup mini muffin tin, whisk

Ingredients

serves makes 24 mini rolls

• For the Cinnamon Rolls
• 1/2 17.3 ounce package frozen puff pastry, thawed
• 2 tablespoons butter, melted
• 6 tablespoons light brown sugar
• 4 tablespoons sugar
• 2 teaspoons cinnamon
•  
• For Glaze
• 2/3 cup confectioners sugar
• 1 1/2 tablespoon heavy cream, plus more if needed

Procedures

1. Adjust oven rack to middle position and preheat oven to 400°F. Grease 24 cup mini muffin tin with butter. In a small bowl, whisk together light brown sugar, sugar, and cinnamon; set aside.
   
2. For the Cinnamon Rolls: Place puff pastry, long side facing you, on a lightly floured surface. Brush with butter. Top pastry with cinnamon sugar mixture, leaving a 1/4-inch border around all sides. Roll pastry up, jellyroll style, into a log. Brush top with butter and cut into 1/2-inch rolls. Place a roll cut-side down in each muffin tin. Bake until pastries are puffed and golden, about 20 minutes. Let cool then run a sharp knifE around sides of pastries and release from pan.
   
3. For the Glaze: Whisk together confections sugar and heavy cream, adding cream by the teaspoon until a thick yet pourable consistency is reached. Drizzle over cinnamon rolls. Let sit for 15 minutes or until set.