Mini Pie Crust Cinnamon Rolls

Preheat oven to 350 degrees F.

Unroll both pie crusts. Evenly distribute the butter between the two pie crusts, spreading it out on each crust all the way to the edges. Sprinkle 1/4 cup brown sugar onto each crust. Sprinkle a tablespoon of cinnamon over each crust. I didn’t measure I just sprinkled it on.

Tightly roll up each crust. Wrap each in plastic wrap and place in the freezer for 15-30 minutes to firm up the dough.

Liberally spray a cookie sheet with cooking spray. Take the cinnamon roll logs out of the freezer and unwrap each. Slice each log into 1 inch slices. Place each slice on the cookie sheet. It’s okay if they are close together. Bake for 8 to 10 minutes or until golden brown. Remove immediately from the pans because once they start to cool, the butter mixture will stick to the pan making it very hard to get them off. I drizzled on the icing once they were cool.

You can make icing by mixing together 1 cup powdered sugar with enough milk to make a thin icing. Then just drizzle it over the tops of the rolls.