Via iowagirleats.com
Don’t you just want to pinch their plump, cinnamon-swirled, icing covered CHEEKS? 
These babies are totally awesome, cause you only need to pop one or two (ok probably 3!) to get the comforting taste of an indulgent cinnamon roll, and YOU control the sugar and butter content in them. Plus they’re really easy. Yep, get ready to channel your inner Sandra Lee and bust out a tube of crescent roll dough. One tube will get you 16 mini cinnamon rolls.
Lay half the dough next to each other, and pinch the seams together.
Flip and repeat.
Next take a rolling pin and roll the dough into a square about 1/4″ thick.
Brush on 1 Tablespoon butter,
sprinkle with cinnamon,
and add a dusting of brown sugar.
Roll the dough into one big log, and cut into 8 even slices.
PS you can use as much cinnamon and brown sugar in these rolls as you want. This is a total non-recipe recipe!
Place the rolls into a non-stick sprayed mini muffin tin and bake for 8-10 minutes, or until golden brown.
Whee!
Aren’t they the cutest? I can’t even describe how delicious they smelled warm out of the oven!
As the minis bake, mix up a quick icing made with maple syrup, powdered sugar, and a little bit of milk. While the cinnamon rolls were still warm, drizzle a teaspoon or two of the icing on top of each one.
DROOL…
Mini Cinnamon Rolls with Maple Icing
Makes 16 mini cinnamon rolls
Ingredients:
1-8oz tube crescent roll dough
2 Tablespoons butter
cinnamon
brown sugar
For the maple icing:
1 teaspoon maple syrup
1 Tablespoon skim milk
3/4 cup powdered sugar
Directions:
1. Preheat oven according to crescent roll dough package directions. Layout half the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams on the back side together too.
2. Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick. Brush with half the butter, and sprinkle with as much cinnamon and brown sugar as you want. Roll into a log and cut into 8 pieces.
3. Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the crescent roll dough. Bake according to package directions.
4. Meanwhile whisk together maple syrup and milk in a bowl. Add in powdered sugar until desired consistency is reached. Drizzle over warm cinnamon rolls.