Mini Cinnamon Bun Treats
Add a twist on regular cinnamon buns with these wonderful baked candies – perfect for dessert.
1 hr 10 min
cup packed brown sugar
teaspoons pumpkin pie spice
can (8 oz) refrigerated seamless dough sheet
cup butter or margarine, softened
paper lollipop sticks
oz cream cheese (from 3-oz package), softened
tablespoon butter, softened
cup powdered sugar
Heat oven to 350°F. Spray 16 mini muffin cups with cooking spray. In small bowl, mix brown sugar and pumpkin pie spice.
Unroll dough sheet on lightly floured surface. Spread with 1/4 cup butter; sprinkle with brown sugar mixture, pressing lightly. Starting with long side, roll dough up tightly. Cut into 16 (3/4-inch) slices. Place slices, cut sides down, in muffin cups.
Bake 13 to 15 minutes or until golden brown. Immediately remove buns from pans; insert lollipop stick into side of each bun. Cool on cooling racks 30 minutes.
In medium bowl, beat cream cheese and 1 tablespoon butter with electric mixer on medium speed until smooth. Gradually beat in powdered sugar and vanilla. Slowly beat in milk, 1 teaspoon at a time, until glaze is thin enough to drizzle. Spoon glaze into small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle glaze over buns. Store covered in refrigerator.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1/2 Starch; 1/2 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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