Go Back

Crescent Roll Almond Cini-Minis

Servings 36 mini rolls
Author Laura Doerr


  • 2 cans refrigerated crescent roll dough
  • 5 tbsp butter melted
  • 1/4 cup brown sugar
  • 1/4 cup almonds sliced
  • cinnamon

For the almond glaze

  • 2 cups powdered sugar
  • 2 tbsp milk
  • 1 tsp pure almond extract


  1. Preheat oven to 375 degrees. Spray 2 round cake pans or pie plates with non-stick cooking spray.

  2. Gently remove the rolled dough from the packaging, trying not to break apart the seams. Press 4 triangles together at the seams to make a square. You should be able to make 2 squares from each package of dough, totaling 4.

  3. Brush each square with melted butter, sprinkle with brown sugar, and a dash of cinnamon. Sprinkle with sliced almonds. Tightly roll up into a log, and slice into 1 inch rounds.  You should be able to get 8-9 slices per log. Place into round prepared baking dishes, about 1 inches apart. 

  4. Brush tops of rolls with any remaining butter (optional). Bake for 15-18 minutes or until golden brown. Let cool for about 5 minutes before icing.

For the almond icing

  1. In a medium bowl whisk together the powdered sugar, milk, and almond extract until smooth. Spoon over cini-minis. Enjoy!

Recipe Notes

You can cut this recipe in half if you are only using 1 tube of dough.

If you are not an almond fan you can leave the almonds out, and swap vanilla extract in for the almond extract. 

Get creative with flavors, you could add other nuts and make a caramel sauce for some pecan caramel rolls.

For raspberry lemon ones: spread dough with raspberry preserves, and use lemon juice as your liquid to the powdered sugar. Top with fresh lemon zest.