Iced Cinnamon Rolls

Step 1

Set the oven to 375°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Open the crescent roll package and unroll the dough onto a clean cutting board in one large rectangle, pressing the seams together with your fingers so there are no gaps.

Step 3

Spread the softened butter evenly across the entire surface of the dough using a butter knife or the back of a spoon.

Step 4

Sprinkle the cinnamon and brown sugar evenly over the buttered dough so every part is covered.

Step 5

Starting at one long edge, roll the dough tightly toward you like a jelly roll, keeping it as snug as possible without tearing.

Step 6

Cut the rolled dough crosswise into 8 equal pieces using a serrated knife, making one downward cut at a time — do not saw back and forth.

Step 7

Place the 8 cinnamon roll pieces cut-side up on a standard baking sheet in four rows of two, leaving about 1 inch of space between each piece.

Step 8

Slide the baking sheet into the preheated oven and bake for 12–14 minutes, until the tops and edges are light golden brown, like toasted bread.

Step 9

While the rolls bake, pour the powdered sugar into a small bowl and whisk in the milk 1 tablespoon at a time until the icing is smooth and pourable, not lumpy.

Step 10

Remove the baking sheet from the oven and set it on a heat-safe surface or trivet for 2 minutes to cool slightly.

Step 11

Drizzle the icing generously over the warm cinnamon rolls, letting it pool and drip down the sides.