Rolls: One package of Pillsbury Crescent Rolls 1/4 C brown sugar 2 T unsalted butter, softened 1/8 C mini chocolate chips 2 T cinnamon Drizzle: 1 t maple syrup 3/4 C powdered sugar 1 T skim milk Preheat oven to 375 degrees. Pop open your crescent roll package, lay them out together in a flat square, pinching together the seams so it's all one rectangular piece. Spread on your butter, then add as much brown sugar, cinnamon, and mini chocolate chips as you want. The ingredient measurements above are just to my taste, and what I used. So it's totally up to you. Roll it all up in a log - rolling from the small side of the rectangle. Spray your mini muffin tin. Slice the cinnamon roll log into about 1/2 inch slices and carefully put each cinnamon roll in each muffin cup. Pop 'em in the oven. Mine were ready at about 10 minutes. While your cinnamon rolls are in the oven, make your drizzle. Mix powdered sugar, maple syrup, and skim milk together in a small bowl until white pieces are broken down. Drizzle over your warm rolls.
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