Lemon-Infused Mini Skillet Cinnamon Rolls
Bite-sized skillet cinnamon rolls bursting with bright lemon flavor. Soft, fluffy, and finished with a zesty lemon glaze. Perfect for brunch, gifting, or a sweet treat any time of day.
Ingredients
- 2 tubes Store-bought Crescent dough
- 2 tbsp Unsalted butter, melted
- 1/3 cup Plain whipped cream cheese
- 1 tbsp Lemon juice
- Zest from one lemon
- 1/3 cup Lemon curd
- For the Vanilla-Lemon Frosting:
- 4 tbsp Unsalted butter, room temperature
- 2 cups Confectioners sugar
- 2 tbsp Whole milk
- 1 tbsp Lemon juice
- 1/4 tsp Kosher salt
- 1 tsp Vanilla extract
Instructions
- Preheat your oven to 350°F. Lightly grease 9 cocotte or ramekin dishes with butter or non-stick spray and arrange them on a rimmed baking sheet.
- Make the lemon cream cheese filling: In a small bowl, stir together whipped cream cheese, 1 tbsp lemon juice, and the zest from 1 lemon until smooth and well combined. Set aside.
- Lightly flour your work surface. Open both tubes of 2 tubes store-bought Crescent dough cubes and separate the dough into individual pieces. Press and stretch the pieces together to form one large rectangle, pinching any seams closed.
- Brush the dough evenly with the melted butter. Spread the lemon cream cheese mixture across the surface, leaving a 1/2-inch border around the edges. Dollop and gently spread lemon curd over the cream cheese layer.
- Cut a 1 - 1.5 inch strip of the dough lengthwise. Starting from the long edge, roll the dough tightly into a log. Take the dough log and gently roll down creating a spiral/mini cinnamon roll. Place the roll into the prepared cocotte. Repeat the process with remaining dough. You should be able to roll out 9 mini cinnamon rolls.
- Place all the cocottes on a baking sheet and brush with melted butter. Bake for about 20 minutes checking to make sure they are golden brown. Remove from the oven and cool slightly before topping.
- While the rolls bake, beat 4 tbsp unsalted butter, room temperature with a hand mixer. Gradually mix in 2 cups of confectioners' sugar, then add 2 tbsp whole milk, 1 tbsp lemon juice, ¼ tsp kosher salt, and 1 tsp vanilla extract. Whisk until the frosting is silky and spreadable. Add a splash of more milk if needed to reach your desired consistency.Frost the lemon frosting generously over each warm roll.