1 can refrigerated crescent roll dough
2 tablespoons butter or margarine -- softened
2 tablespoons sugar
1 teaspoon cinnamon

Glaze:
1/2 cup powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
(OR: can use powdered sugar and orange juice -- see notes)

Preheat oven to 375º. Separate dough into two rectangles. Spread with butter; sprinkle with mixture of cinnamon and sugar. Roll up from narrow end to enclose filling; press edges to seal. Cut each roll into slices. Place in round baking dish or cake pan sprayed with non-stick cooking spray.

Bake for 10-15 minutes or until golden brown. For glaze, combine all ingredients (powdered sugar, milk, vanilla) in bowl and mix until smooth. Drizzle over warm rolls.

Gail's Notes - she always uses at least 2 cans of crescent roll dough and she doesn't really measure the other ingredients. To make it low-fat, she uses spray fat-free butter or Smart Balance fat free butter spread on the dough. She often uses a mixture of powdered sugar and orange juice if she has on hand; otherwise, she would use the sugar/milk/vanilla combination. She bakes these in a round Pampered Chef stoneware pan. Very versatile! :)