Cinnamini buns

These were so easy, Kilee (age 10) made them by herself. Quick, easy and I usually have all the ingredients on hand.

Cinnamini Buns
2 Tbsp. packed brown sugar
1/2 tsp. ground cinnamon
1 can (8 oz) refrigerated crescent roll dough
1 Tbsp. butter, melted
1/2 C. Powdered sugar
1 Tbsp. milk

Preheat oven to 350. Generously grease a large baking sheet. Combine brown sugar and cinnamon in a small bowl, mix well.
Unroll dough and seperate into 2 long rectangles; firmly press perforations to seal. Brush dough with melted butter; sprinkle with brown sugar mixture. Roll up each rectangle lightly starting from long side; pinch edges to seal. Cut each roll into 12 (1 inch) slices. Place slices, cut sides up), about 1 1/2 inches apart on prepared baking sheet.
Bake about 10 minutes or until golden brown. Remove to wire rack. Blend powdered sugar and milk in a small bowl until smooth; add additional milk, if necessary, to reach desired consistency. Drizzle glaze over cinnamon buns.
Makes 2 doz. mini cinnamon buns