Tiny Cinnamon Rolls

1 (8 ounce) can refrigerated crescent rolls
1 1/3 teaspoon sugar
1/3 teaspoon ground cinnamon
1 cup sifted powdered sugar
1 teaspoon milk
1 drop vanilla extract
 
Unroll crescent roll dough and separate into four rectangles. Mix together cinnamon and sugar; sprinkle over dough. Roll up jellyroll fashion, starting with long side; press edges to seal. Cut each log into five slices. Place in lightly greased eight-inch round cake pan. Bake at 350 degrees for 12 minutes or until golden brown. Combine powdered sugar, milk and vanilla, stirring until smooth. Drizzle icing over warm rolls.

Makes 20 rolls

AUTHOR: Pepper Byfield