We know Valentine’s Day is not really about the kids.
It’s fun to make decorations and eat candy while grumbling about how the holiday is so over-commercialized by greeting card companies, chocolatiers and jewelers.
But why not just give in and take a day or night to spoil your relationship a bit? It’s not a terrible idea.
Bedtime last night was interrupted by the arrival of a dozen of the World’s Tallest Roses in a giant vase . They are beautiful and amazingly hilariously taller than my kids (pics to come) and I do feel deliciously spoiled (and okay, kind of excited to see what we can make with the four foot long box they came in).
So, for Valentine’s Day, here’s my advice: start the day with a sweet treat for everyone, then consider the kids DONE and move on to taking care of your true Valentine.
These cinnamon rolls are not exactly healthy, but they are a lightened up version of the usual and they are miniature enough that you can’t do too much damage as long as you stop after a few.
Mini Cinnamon Buns
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients (16 minis)
- 1 8-ounce Tube Refrigerated Crescent Roll Dough
- Butter (1-2 TBSP)
- Brown Sugar
- 1 TBSP Skim Milk
- 3/4 cup Powdered Sugar
- 1 tsp Maple Syrup
Preheat oven according to dough package directions. Spread out half the dough (4 triangles) on a cutting board and pinch all the seams together. Flip over and pinch the seams on the other side.
Smooth the seams and roll the dough with a rolling pin. Brush the dough with half the butter, and sprinkle with cinnamon and brown sugar. Roll into a log and cut into 8 pieces.
Place mini cinnamon rolls into a mini muffin tin coated with butter or cooking spray. Repeat steps 1 and 2 with the other half of the crescent roll dough. Bake according to package directions.
Mix maple syrup and milk in a bowl. Add in powdered sugar until desired consistency is reached. You can also add a bit of strawberry jelly to tint the frosting pink.
Drizzle over warm cinnamon rolls.