Makes 2 dozen mini cinnamon buns
|2||tablespoons packed brown sugar|
|1/2||teaspoon ground cinnamon|
|1||can (8 ounces) refrigerated crescent roll dough|
|1||tablespoon butter, melted|
|1/2||cup powdered sugar|
- Preheat oven to 375°F. Generously grease large baking sheet. Combine brown sugar and cinnamon in small bowl; mix well.
- Unroll dough and separate into two long (12X4-inch) rectangles; firmly press perforations to seal. Brush dough with melted butter; sprinkle with brown sugar mixture. Roll up each rectangle tightly starting from long side; pinch edges to seal. Cut each roll into 12 (1-inch) slices with serrated knife. Place slices, cut sides up, about 1-1/2 inches apart on prepared baking sheet.
- Bake about 10 minutes or until golden brown. Remove to wire rack. Blend powdered sugar and milk in small bowl until smooth; add additional milk, if necessary, to reach desired consistency. Drizzle glaze over cinnamon buns.
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