Mini Cinnamon Rolls

Rolls:
1 (8-oz.) can refrigerated crescent rolls
2 tbsp. margarine, softened
1/4 cup packed brown sugar
1 1/2 tbsp. cinnamon

Glaze:
1/2 cup powdered sugar
2 tsp. juice of choice (lemon, apple, or orange)
2 tsp. water

Preheat over to 375�F.

Unroll crescent bread dough using dough and pizza roller, and brush with margarine using skinny scraper. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough lengthwise, pinch at seam and cut into 12 slices with 5-in. self-sharpening utility knife. Arrange rolls in a single layer in deep dish baker or oval baker. Bake 25 minutes or until golden brown.

To prepare glaze, combine powdered sugar, juice and water in 1-qt. bowl. Stir until smooth using the 10-inch whisk. Spread glaze over warm rolls with all-purpose spreader.

Optional: Add chopped pecans or grated white chocolate after preparing the glaze.

AUTHOR: DSredTX