Ingredients
8ozcrescent roll dough,(1 tube)
2tbspunsalted butter,melted
ground cinnamon
brown sugar,light or dark
1tsppure maple syrup
1tbspmilk
¾cupconfectioner’s sugar
Preparation
Preheat the oven to 350 degrees F. Spray 16 tins of a mini muffin pan with nonstick spray. Set aside.
Flour the counter surface, then roll out half of the dough or 4 triangles and close the seams together by pinching. Flip over and pinch those seams together as well.
Smooth out the seams with a rolling pin or cover the dough with parchment paper, then roll over with a glass cup.
Brush with 1 tablespoon of melted butter and sprinkle with brown sugar and cinnamon. Use as much or as little as preferred. Roll into a log and cut into 8 equal buns.
Repeat with the other half of the crescent roll dough. Place 16 buns into the prepared muffin tins.
Bake for 12 to 14 minutes or until the buns are lightly browned. Allow cooling for about 5 minutes.
Whisk together the maple syrup and milk in a small bowl. Stir in the confectioner’s sugar until no sugar lumps appear in the glaze.
Spoon over warm cinnamon buns, serve, and enjoy!
