Mini Cinnamon Roll Muffins

2 tubes refrigerated crescent rolls
4 Tbsp butter, melted
1 Tbsp cinnamon
2 Tbsp brown sugar
2 tsp vanilla
2 Tbsp skim milk
1.5 cups powdered sugar
Preheat oven to 425F. Unroll half of one tube of crescent rolls (4 triangles) and pinch all the seams together. Flip over and do the same. Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick. Brush with butter and sprinkle with cinnamon and brown sugar. Roll into a log and cut into 8 pieces. Repeat with remaining dough. Place mini cinnamon buns into a greased mini muffin pan. Bake 10-12 minutes or just until they begin to brown on top. Meanwhile, whisk the vanilla and milk in a bowl. Add in powdered sugar a 1/2 cup at a time until desired consistency is reached. Drizzle over warm cinnamon rolls. Cool slightly before serivng.
Freezing Directions:
Follow directions above. Cool completely on cooling rack. Flash Freeze. After frozen firm, transfer to gallon freezer storage bag. TO SERVE: Remove desired number of muffins from freezer and reheat in microwave until heated through.
Servings: 32 mini cinnamon rolls

Author/Source: adapted from Iowa Girl Eats
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