Preheat the oven to 350°. Prepare a muffin tin with cooking spray or grease with vegetable oil.
Open a can of store bought crescent dough and remove the dough in one piece.
Unroll the dough in one sheet. Pinch the seams closed with your fingers.
In a small bowl mix together the 1 tsp cinnamon and a scant ⅓ cup brown sugar. NOTE: you do not have to use all the filling! Use the amount you like.
Sprinkle the dough evenly with the cinnamon sugar
Roll the dough tightly over the cinnamon filling.
Cut the dough roll into 8 even pieces:Cut the log in half. Cut each half in half (giving you 4 pieces). Cut each of the 4 pieces in half, giving you 8 equally sized rolls.
Place the rolls into the muffin tin, lightly pressing the cinnamon rolls into the tin.BAKING TIP: If you have empty cups in the muffin tin add a little water to those cups. This will help the cinnamon rolls bake evenly.
Bake for 10-11 minutes.
Whisk together the ½ cup powdered sugar and 1 tbsp milk.Drizzle the frosting over the crescent cinnamon rolls and serve!
MAKE AHEADThese can be made ahead and cooked the next day.Simply cover the muffin tin of uncooked cinnamon rolls with plastic wrap and refrigerate overnight. Cook the next day according to directions. You may need to add 1 minute to cook through.