Ingredients:
2 refrigerator pie crusts (allow them to thaw on the counter for a few minutes)
4 Tablespoons salted butter, melted
6 Tablespoons light brown sugar, packed
1 ½ teaspoons ground cinnamon
For the Glaze:
1 cup powdered sugar
1-2 Tablespoons milk
Instructions:
Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside.
Unroll a pie crust and place it on a clean work surface.
Brush it all over with half of the melted butter.
In a small bowl, stir together the brown sugar and cinnamon.
Sprinkle ½ of the cinnamon sugar all over the pie crust, leave a ½ inch border along half of the pie crust edge facing away from you.
Start rolling the crust over the filling tightly. When you come to the end, press the seams together well.
Cut into ½ inch pieces, the end pieces you may need to discard since they won’t form a sealed roll.
Place the mini rolls, cut side up, on to the prepared sheet tray. Bake for 17-20 minutes until lightly golden brown. Allow to cool for 5 minutes on the sheet tray then place on a wire rack to cool completely, repeat with the remaining pie crust, butter, and cinnamon sugar.
Once they are cool, make the glaze by adding 1 ½ Tablespoons of the milk to the powdered sugar in a small bowl, whisk until smooth. If you need a little more milk, add it now, you want the glaze thick but pourable.
Drizzle the glaze over the cinnamon rolls, I like to use a fork for this. Serve immediately or allow the glaze to set for about 30 minutes.
