Lois' Mini-Cinnamon Rolls
• You’ll need 1, 8-oz tube of crescent roll dough (the size that makes 16 mini rolls)
• 2 Tablespoons butter
• Cinnamon
• Brown sugar
For the maple icing:
• 1 Teaspoon maple syrup
• 1 Tablespoon milk
• 3/4 cup powered sugar
Preheat oven according to dough package directions. Layout half of the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams together on the back side.
Using a rolling pin or a water glass, smooth the seams and roll the dough into a square 1/4″ thick. Brush with half the butter and sprinkle on as much cinnamon and brown sugar as you desire. Roll into a log and cut in to 8 pieces. Repeat with the remaining 4 triangles.
Place rolls into a sprayed mini muffin tin. I have also tried placing them into a 9 x 12 baking pan that has been sprayed. Bake according to dough package directions.
For the frosting: Meanwhile, whisk maple syrup and milk in a bowl. Add powdered sugar and have it ready.
When the rolls are still warm from the oven, pop them out of the muffin tin or cake pan by turning them upside down and place them right side up on a tray, ready for some frosting.