Instant Mini Cinnamon Rolls - crescent dough

Method

• Preheat oven to 350F.
• Lightly grease a 9" round cake pan.
• Set aside.
• In a small bowl mix cinnamon and sugar until well combined.
• Set aside.
• Unroll crescent dough sheet on a clean, lightly floured surface, long side facing you.
• Spread softened butter as evenly as possible over the entire surface, covering all the way to the edges (fingertips of clean hands work best for this).
• It won't seem like enough butter, but it is.
• Sprinkle butter layer evenly with cinnamon sugar mixture, leaving about 1/2" uncovered on the long edge opposite from you (this helps to seal after rolling).
• Gently pat cinnamon sugar mixture into butter slightly.
• I did this until it was darkening in spots (soaking up the butter).
• Beginning with the edge closest to you, tightly roll up dough into a log shape.
• Finish with seam side down to seal.
• Cut into sections about 1" wide.
• You should have around 12-14 rolls.
• NOTE: Moistening the knife blade with cold water between cuts helps prevent sticking.
• Arrange cinnamon rolls in greased cake pan, evenly spaced, edges not touching, cut sides up and down.
• Bake for 12 - 15 minutes or until golden and bubbly on top.
• When done remove from oven, allow to cool at least 10 minutes before eating.
• Top with optional glaze if desired.
• Enjoy!
• NOTE: If you cannot find crescent dough sheets, a can of crescent rolls will work.
• Unroll and pinch all seams together before adding other ingredient.