Preheat your oven to 350 degrees.
Spread your crescent roll dough out, and pinch together the seams from 4 of the triangles. Repeat with the 4 additional triangles and then press together the two squares to create one long rectangle.
Use a rolling pin to smooth the seams and roll the dough into a nice rectangle. Set aside.
Spread melted butter over the dough.
Combine your cinnamon and brown sugar in a small bowl.
Sprinkle the cinnamon and brown sugar over the top of the dough.
Roll into a long log and cut into 16-18 pieces.
Place each cinnamon roll into a greased mini muffin tin spot.
Bake for about 12 minutes until the tops are golden.
Meanwhile combine the ingredients for your icing. Add in more powdered sugar if needed .
Drizzle over warm cinnamon rolls.