Mini Cinnamon Roll Pops Recipe

Our kids went crazy over these fun cinnamon rolls on a stick.  They are perfect for a busy morning when you are running out the door to school.  Just grab a couple of these mini cinnamon rolls for a tasty “grab ‘n go” breakfast!  They also make a delicious dessert or an after school snack.  You’ll be surprised how easy they are to make with refrigerated crescent roll dough.

Serves: 16

Mini Cinnamon Roll Pops Recipe

A fun and tasty mini cinnamon roll your family will absolutely love! The kids love that they are on a stick!

15 minPrep Time

14 minCook Time

29 minTotal Time

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  • 1/3 cup brown sugar packed
  • 3 teaspoons pumpkin pie spice
  • 8 ounces refrigerated dough sheet (crescent roll dough works great)
  • 1/4 cup butter or margarine, softened
  • 16 cookie or sucker sticks
  • Glaze:
  • 1 ounce cream cheese, softened
  • 1 tablespoon butter, softened
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 2 teaspoons milk


  1. Heat oven to 350 degrees. Spray 16 muffin cups with cooking spray.
  2. In a small bowl mix together brown sugar and pumpkin pie spice. Set aside.
  3. Unroll dough sheet or crescent roll dough on a lightly floured surface. Pinch any perforated seams together so it's all one big rectangle of dough.
  4. Spread 1/4 cup of softened butter evenly over the dough getting right to the edges. Sprinkle brown sugar mixture over the butter. Pat down lightly.
  5. Starting with the longest side, roll the dough up tightly. Cut into 16 (about 3/4 inch) slices.
  6. Place with cut sides down in the muffin cup.
  7. Bake about 12 to 14 minutes or until golden brown (don't overcook)
  8. Remove from pan immediately onto cooling rack or counter.
  9. Insert stick into the side of each bun. (I poked a small hole with a knife then the stick slid easily into the roll. Cool completely.
  10. For the glaze beat cream cheese and butter with mixer until smooth.
  11. Gradually add in powdered sugar and vanilla. Slowly beat in milk 1 teaspoon at a time. If you want thicker glaze, add a little more powdered sugar.
  12. Spoon glaze into a sandwich baggie and cut off a tiny corner and drizzle over the mini cinnamon rolls. Store covered in refrigerator.

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