Cinnamon Crescent Rolls

1 tube Pillsbury Crescent Roll dough, unrolled and separated
Filling:
4 tablespoons butter, softened
1/4 cup sugar
2 teaspoons cinnamon
Glaze:
1/4 cup + 2 tablespoons powdered sugar
1/2 teaspoon vanilla
1 - 2 tablespoons milk

Preheat the oven to 375^F.

Combine the filling ingredients until well mixed.  Spread the mixture on each triangle of crescent dough and then roll up tightly starting at the wide end.  If you don't roll them tightly, they will be a little flat, but they still taste good!  Place each roll, tip side down, on an ungreased cookie sheet (one with a rim, in case the filling leaks out while baking - which will happen!)  I line my baking sheet with foil to make clean up easy.  Bake for 10-12 minutes or until golden brown. Remove from the oven and let cool on the pan while you prepare the Glaze.

Combine the powdered sugar, vanilla and enough milk to make a smooth glaze.  You want it thin enough to drizzle, but thick enough to stay on the rolls.  Place the mixture in a small zip-loc bag and snip off a tiny corner.  Drizzle the glaze over the warm rolls.

Adapted from a recipe found on Pinterest.