Instructions for rolls:

• Preheat oven to 350 degrees.
• In a small bowl, combine cinnamon and sugar. Set aside.
• Open biscuit can and separate 2 at a time.**unless you are making the braid variation
• With 2 biscuits together, press down on a very lightly floured surface, with your palm to flatten.
• 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.
• Sprinkle with 2 tsp. of the cinnamon/sugar mixture making sure to cover entire surface-right to the edges.
• Roll as tightly as possible.
• Slice in ½ inch segments, placing cut side down on ungreased cookie sheet.
• Bake at 350 for 9-11 minutes, or until slightly brown.
• Cool for 1 minute and frost with Icing if desired.
• Makes 32 mini rolls.

Instructions for icing:

• 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:

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