Samoa Mini Cinnamon Rolls

• FOR THE ROLLS:
• 2 packages Seamless Refrigerated Crescent Roll Dough (Pillsbury, 8 Ounce Packages)
• 1/2 cups Butter, Melted
• 4 Tablespoons Brown Sugar
• 4 teaspoons Cinnamon
• FOR THE FROSTING:
• 1/4 cups Butter
• 1/4 cups Brown Sugar
• 1 pinch Salt
• 2 Tablespoons Milk
• 1/2 teaspoons Vanilla
• 1 cup Powdered Sugar
• 2 cups Shredded Un-sweetened Coconut, Toasted (see Note)
• 1 cup Semi-Sweet Chocolate Chips

1. Preheat oven to 375 F. Roll out one can of dough on a lightly floured work surface. Brush with half of the melted butter.
2. In a small bowl, combine brown sugar and cinnamon. Sprinkle half of the sugar mixture over the dough. Starting with the long side, roll up the dough. Cut into 12 equal-sized slices and place rolls, cut side up into a greased 9 x 13 baking pan. Repeat this procedure with the second can of dough and remaining ingredients.
3. Bake the pans of rolls for 15-18 minutes or until golden. Remove from oven and let them cool slightly.
4. While rolls are baking prepare frosting. In a saucepan over low heat, melt butter and sugar together. Once melted, stir in salt. Cook for 2 minutes. Add milk. Remove from heat and stir in vanilla. Let it cool a bit before whisking in powdered sugar.
5. Pour frosting over the warm rolls. Sprinkle toasted coconut over the top of the frosting, gently pressing coconut into frosting.
6. Melt chocolate chips using your preferred method (in a saucepan on low heat or heat for 30 second increments in the microwave) then drizzle over the coconut.
7. Makes 24 mini rolls.
8. To toast coconut: Preheat oven to 300 F. Spread coconut in an even layer on a baking sheet. Toast coconut for 20 minutes, stirring every 5 minutes to prevent burning.

rolls, crescent roll, butter, brown sugar, cinnamon, frosting, ubc, ubc, salt, milk, vanilla, powdered sugar, coconut, chocolate chips

Taken from tastykitchen.com/recipes/breads/samoa-mini-cinnamon-rolls/ (may not work)