2 tbsp. butter
1/4 c. brown sugar
1 1/2 tsp. cinnamon
1 pkg. refrigerated crescent dinner rolls

GLAZE:

3/4 c. confectioners' sugar
1 tbsp. butter, melted
1-2 tbsp. hot water

For the twists: Soften butter, mix in brown sugar and cinnamon until spreadable. Separate into 2 equal parts. Make a "sandwich" by pinching together the seams of 2 triangles to form a rectangle and spread half of the brown sugar mixture on it. Finish the sandwich by placing another rectangle of dough on top. Cut the sandwich widthwise into 8 equal strips and make 1 lengthwise cut to make 16 small rectangles. Twist each small rectangle 1 full twist and press down ends on an ungreased cookie sheet. Repeat the process for the 2nd half of rolls and brown sugar mixture. Bake for 10-12 minutes at 375 degrees until lightly browned. Remove immediately and place on plates to cool.

For the Glaze: Add melted butter to confectioners' sugar and add enough water to make glaze. Drizzle over twists while warm or after they are cool. Makes 32.