Instructions

Instructions for rolls:

1. Preheat oven to 350 degrees.
2. In a small bowl, combine cinnamon and sugar. Set aside.
3. Open biscuit can and separate 2 at a time.**unless you are making the braid variation
4. With 2 biscuits together, press down on a very lightly floured surface, with your palm to flatten.
5. With rolling pin, roll out to circle approximately 5x7 in diameter. It does not have to be perfect. Spread butter or margarine (I used Land O Lakes Margarine) on pastry round.
6. Sprinkle with 2 tsp. of the cinnamon/sugar mixture making sure to cover entire surface-right to the edges.
7. Roll as tightly as possible.
8. Slice in ½ inch segments, placing cut side down on ungreased cookie sheet.
9. Bake at 350 for 9-11 minutes, or until slightly brown.
10. Cool for 1 minute and frost with Icing if desired.
11. Makes 32 mini rolls.

Instructions for icing:

1. Mix all ingredients together in a bowl. If too thick, add milk 1 Tbsp. at a time until desired consistency.

** Variation**

I also tried making braided cinnamon sticks! Follow same instructions as above for Bite-Sized Cinnamon Rolls with these changes:

1. Using 1 biscuit round, roll out to a 5x7 square.
2. Spread with butter or margarine and top with cinnamon/sugar mixture.
3. Cut into 3 equal strips.
4. Roll long side into a rope, repeat with 2 other sections.
5. Pinch the top of all three ropes together and carefully braid.
6. Bake on ungreased cookie sheet for 11 minutes.
7. Makes 8 braided sticks.