1/2 c. cinnamon
1 c. white sugar
1 can cinnamon buns (from the dairy case)

While oven is preheated to 375 degrees mix the cinnamon and sugar together and spread evenly on a sheet of foil or waxed paper.

Remove cinnamon buns from can one at a time. Lay out on the sugar and cinnamon and use rolling pint to roll out each thin, turning often so as to absorb as much sugar and cinnamon as possible. Roll out to about 6 to 8 inches in diameter (very thin). Place on 2 foil-lined cookie sheets. Each cookie sheet will probably hold only 3.

Bake in hot oven on center rack. Check often so they do not scorch. Be careful not to overbake because they are so thin.