Ingredients:
1-8 oz. tube crescent roll dough
2 tablespoons butter
cinnamon
brown sugar
For the maple/vanilla icing:
1 teaspoon maple syrup or vanilla
1 tablespoon skim milk
3/4 cup powdered sugar
Directions:
1. Preheat oven according to crescent roll dough package directions.
Layout half the dough (4 triangles) and pinch all the seams together.
Flip over and pinch the seams on the back side together too.
2. Using a rolling pin, smooth the seams and roll the dough into a
square about 1/4″ thick. Brush with half the butter, and sprinkle with
as much cinnamon and brown sugar as you want. Roll into a log and cut
into 8 pieces.
3. Place mini cinnamon rolls into a non-stick sprayed mini muffin
tin. Repeat steps 1 and 2 with the other half of the crescent roll
dough. Bake according to package directions.
4. Meanwhile whisk together maple syrup/vanilla and milk in a bowl. Add in
powdered sugar until desired consistency is reached. Drizzle over warm
cinnamon rolls.
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