Mini Cinnamon Rolls

2 packages crescent rolls
5 T butter, softened
1/3 c packed light brown sugar
1 T sugar
1 t cinnamon

Icing:
2/3 c powdered sugar
1-2 T milk
1/4 t vanilla


1. Heat oven to 375. Grease two 9-inch round cake pans.

2. Open packages of crescent roll dough and divide each log of dough in half at the middle perforated seam. Unroll each of the 4 pieces of dough (the two halves from each package). Firmly press together the diagonal perforations within each of the 4 pieces of dough.

3. Place the butter, brown sugar, sugar and cinnamon in a small mixing bowl and stir to combine. Spread mixture over the 4 rectangles of dough, dividing the mixture equally between the 4 pieces. Starting at one of the long ends, roll up each of the rectangles like a jelly roll. Pinch the long edge of each to seal it. Using a serrated knife, but each roll into 12 half inch slices. Arrange rolls in pans so that they are touching.

4. Cook the pans 10-12 minutes or until they are golden brown. Remove from oven and place on wire rack to cool for 10-15 minutes.

5. Place the powdered sugar in a small bowl. Add vanilla and stir. Add enough milk to make a smooth glaze. Drizzle over baked rolls.