Really Quick and Easy Cinnamon Rolls

Preheat oven to 375ºF. Spray 12 muffin cups with nonstick spray.

Remove biscuits from cans and arrange to form a rectangle on a lightly floured surface (I had five rows of four biscuits). Press biscuits together and roll out to create a 10×12 rectangle. Brush melted butter on dough. Sprinkle on cinnamon and sugar (white sugar and brown sugar) mix. Roll up tightly, starting at a long side. Cut into 12 slices. Tuck one slice into each of the muffin cups. Bake for about 18–20 minutes until golden brown and crispy. When done, allow to cool slightly while you mix together the powdered sugar and milk. Drizzle on top of the cinnamon rolls while still warm.

Variations:
You can bake these as regular cinnamon rolls, of course, and not in muffin tins. You can also use a different glaze if this one is too bland. It’s just simple and that’s what I like about it. Next time, I am going to make them like this: roll out the dough a little thinner, brush with butter and sprinkle on sugar mix, then slice into two-inch strips. Stack the strips and slice those into two-inch squares. Place each two-inch square stack on its side in a muffin cup. As they bake, the layers fan out and make a flaky, fanned out cinnamon and sugar biscuit. Drizzle with glaze.

You could also use crescent roll dough, puff pastry, or phyllo dough.