1/2 c. firmly packed brown sugar
2 tbsp. butter, softened
1 to 2 tsp. cinnamon
8 oz. can Pillsbury quick crescent rolls

GLAZE:

3/4 c. powdered sugar
1 tbsp. butter, melted
1 to 2 tbsp. hot water

Preheat oven to 375 degrees. Grease cookie sheet. In small bowl, combine first 3 ingredients. Separate crescent dough into 4 rectangles; firmly press perforations to seal. Spread 2 rectangles with sugar-butter mixture. Place remaining 2 rectangles over sugar mixture; lightly press together. Cut each rectangles into 8 strips, crosswise. Twist each strip tightly several times; seal ends. Place strips on prepared cookie sheet. Bake 10 to 13 minutes. Immediately remove from cookie sheet. Combine Glaze ingredients; spread over warm twists. Makes 16 twists.