Mini Cinnamon Buns with Cinnamon Apple Glaze

(makes 4 small buns)

Ingredients for Buns:

  • 1 can (8oz) refrigerated crescent roll dough
    3 tablespoons butter, softened
  • 2 teaspoons granulated sugar
    2 teaspoons ground cinnamon

Ingredients for Glaze:

  •  ¾ cup powdered sugar
  • 1 tablespoon heavy cream
  • 4 tablespoons apple cider
  • 4 Tadin Canelita Cinnamon Tea Bags


  1. Heat the oven to 350 degrees. Roll crescent dough into a ball. Flour a surface. Using a rolling pin, roll dough into rectangle.
  2. Cut rectangle into 4 mini rectangles.
  3. Spread softened butter evenly over each of the 4 dough rectangles.
  4. Sprinkle ½ teaspoon granulated sugar and ½ teaspoon ground cinnamon over each dough rectangle.
  5. Roll up the dough and pinch the edges firmly to seal.
  6. Place buns on a parchment paper lined baking sheet and bake for 14-16 minutes or until golden brown.
  7. While the buns bake, heat the apple cider in a small saucepan over low heat until simmering rapidly.
  8. Add 4 cinnamon tea bags to a small mug and pour in the hot apple cider. Let steep for 7 minutes. Remove the tea bags.
  9. In a small bowl, mix the cinnamon infused cider, heavy cream and sugar until smooth. Set aside.
  10. When the buns are done, remove from the oven and let cool for 10 minutes before adding the glaze. Serve immediately or store in an airtight container in the refrigerator.