Mini Cinnis

• 2 cans (8 Oz. Each) Refrigerated Pillsbury Crescent Creation Dough
• 6 Tablespoons Butter
• 1/3 cups Firmly Packed Brown Sugar
• 1 Tablespoon Sugar
• 1 teaspoon Cinnamon
• 1 cup Powdered Sugar
• 1-1/2 Tablespoon Milk
• 1/2 teaspoons Vanilla

1. Unroll crescent dough, and cut each roll of dough down the center, creating 2 rectangles (4 total).
2. Stir together butter, brown sugar, 1 tablespoon sugar, and cinnamon; it will be the consistency of frosting. Spread evenly over 1 side of each rectangle using the back side of a spoon. Roll up in jelly roll fashion, starting at the long end. Gently cut each log into 6 slices, using a serrated knife. Place rolls, 1/4 inch apart, into 2 (8-inch) greased cake pans. (8 rolls on the outside edge and 3 rolls in the center)
3. Bake at 375u0b0F for 15 to 18 minutes or until golden. Cool for 10 minutes.
4. Stir together powdered sugar, milk, and vanilla. Drizzle over the warm rolls.
5. Note: To make slicing easier, place unbaked rolls on a baking sheet and freeze for 10 minutes before slice.

crescent, butter, brown sugar, sugar, cinnamon, powdered sugar, milk, vanilla

Taken from tastykitchen.com/recipes/breads/mini-cinnis/ (may not work)