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Line ArtMini Caramel Fudge Cinnamon RollsLine Art

Posted: June 24th 2022

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Mini Caramel Fudge Cinnamon Rolls


1 8 oz. can of refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

¼ cup of granulated sugar

1 teaspoon ground cinnamon

½ cup of our delicious creamy Original Fudge Kitchen Sea Salt Caramel Vanilla Fudge, cut into small pieces (about ½ teaspoon sized pieces, eyeball it)

2 tablespoons of butter, melted

½ cup powdered sugar

1 teaspoon of milk



  1. Preheat oven to 375 degrees, making sure the oven rack is in the middle of the oven.
  2. Line a large cookie sheet with cooking parchment paper.
  3. Separate the crescent dough into four 6x4 inch rectangles, pinching seams together.
  4. In a small bowl, combine the granulated sugar and the cinnamon.
  5. On a lightly floured surface, working one crescent dough rectangle at a time, brush with some of the melted butter and sprinkle about 3 teaspoons of the cinnamon sugar mixture, leaving about a ¼ inch of space on one of the long edges.
  6. Take the small fudge pieces and scatter 6 pieces, evenly spaced, on each of the crescent dough rectangles. Press down each fudge piece with your finger to flatten them as much as possible.
  7. Starting at the long sprinkled edge, tightly roll each rectangle into a log towards the end with the ¼ inch of space, securely press the seam together after rolling and pinch the ends to seal. Repeat with the remaining crescent dough rectangles. Loosely cover two of the dough logs and refrigerate.
  8. With a serrated knife, cut each of the remaining two dough logs into about ¼ inch thick “cinnamon roll” slices. Arrange the rolls, spacing apart, on the cookie sheet.
  9. Bake 10-12 minutes until light golden brown.
  10. Remove the remaining two crescent dough logs from the fridge and repeat.
  11. In a small bowl, mix the powdered sugar with 1 teaspoon of milk until thin enough to drizzle, adding up to an additional teaspoon of milk, if necessary.
  12. Drizzle the icing mixture onto the cinnamon rolls.