The perfect sweet treat. These little cinnamon rolls are great for a simple breakfast or making a pretty platter for a party.  It’s an easy sprinkle, roll, bake, and ice to this goodness. 

Ingredients:

Rolls:

• 2 cans crescent roll dough
• 4 tbsp butter, melted
• 1 tbsp cinnamon
• 4 tbsp sugar

Icing:

• 1 tbsp butter, softened
• 1 c powdered sugar, sifted
• 1.5 tbsp milk
• 1/2 tsp vanilla

Instructions:

Rolls:

1. Preheat oven to 350 degrees. 
2. Separate crescent roll dough into eight rectangles (four per can of dough). The rectangles should be marked by the seams in the dough.
3. Mix cinnamon and sugar together in small bowl.
4. Drizzle and spread the melted butter over each rectangle of dough, then sprinkle the cinnamon sugar mixture on top to cover each rectangle. 
5. Roll each rectangle, from short side to short side, to create eight separate rolls.
6. Slice each roll into four evenly sized mini cinnamon rolls (32 mini cinnamon rolls) and place the mini cinnamon rolls, spiral side up, on a lightly greased baking sheet, spaced at least a half inch apart. 
7. Bake in the oven for 10 minutes at 350 degrees, until mini cinnamon rolls are lightly browned. 

1.  Mix butter and powdered sugar until smooth. 
2. Add milk to the mixture to bring it to spreading consistency, slowly stirring and adding more milk if necessary. Then, stir in vanilla. 
3. Ice the mini cinnamon rolls. 

**This recipe is adapted from a high school friend’s recipe (“Margaret’s Delicious Cinnamon Rolls).**