Mini-Cinni-buns

makes about 14 or 16 mini cinnamon buns 

350 degrees 

12 to 14 minutes   

1 can refrigerated crescent rolls 

2 tsp. soft butter or margarine 

2 Tbsp brown sugar 

1/2 tsp. cinnamon (or to taste – I use slightly more) 

Icing – recipe follows 

Preheat oven to 350 degrees. 

Lightly butter an 8×8 cake pan, or spray with cooking spray.

Open can of crescent rolls. Divide the roll into two pieces (it should just separate into two rolls), and spread out one roll into a long rectangle. Pinch/pat together the seams. Spread 1 tsp. butter or margarine onto the whole long rectangle. Sprinkle with 1 Tbsp of brown sugar and 1/4 tsp. cinnamon (or to taste). Roll up starting with the long side, patting the edge down. You should have a long, skinny rolled up cinnamon log. Cut the cinnamon roll into about 7 or 8 pieces, and place cut side down in the prepared pan. Repeat with the remaining dough.

Bake for 12 to 14 minutes, until just starting to turn golden brown. Cool slightly and frost. 

Icing/Frosting: 

1 tbsp. soft butter or margarine 

6Tbsp. icing sugar 

1 drop lemon juice 

1/2 to 1 tsp. hot water 

Mix the butter and icing sugar together until it is well blended. It should be a stiff paste. Mix in the drop of lemon juice. Add the hot water, mixing until smooth. Start with the 1/2 tsp, and add the rest if your icing needs to be thinner. Frost the mini cinnabuns while still warm.