1-Prepare Your Ingredients: Thaw the 2 refrigerator pie crusts for a few minutes so they’re easy to handle. Melt the 4 tablespoons of salted butter and mix the 6 tablespoons of packed light brown sugar with the 1 ½ teaspoons of ground cinnamon in a small bowl. Have your glaze ingredients 1 cup powdered sugar and 1 to 2 tablespoons milk ready for later.

2-Assemble the Rolls: Unroll one pie crust on a clean surface and brush it with half of the melted butter. Sprinkle half of the cinnamon-sugar mixture over the crust, leaving a ½ inch border on one edge. For more tips on making these, check out our guide to simple fruit-based desserts that pairs well with this recipe.

3-Roll and Bake: Roll the crust tightly, press the seams together, and cut into ½ inch pieces, discarding any ends that don’t seal. Place the mini rolls cut side up on the prepared tray and bake for 17-20 minutes until lightly golden. While they cool for 5 minutes on the tray, repeat with the second crust.

4-Finish with Glaze: Make the glaze by whisking 1 ½ tablespoons milk with the powdered sugar until smooth, adding more milk if needed. Drizzle over the cooled rolls and serve right away or let the glaze set for about 30 minutes. This method keeps the rolls flaky and full of flavor, perfect for any meal.