1 (8 oz) can refrigerated crescent rolls
1 1/2 tsp sugar
1/2 tsp ground cinnamon
1/3 c sifted powdered sugar
1 tsp milk
1 drop of vanilla extract

Unroll dough, and separate into 4 rectangles; pinch seams to seal. Stir together 1 1/2 tsp sugar and 1/2 tsp cinnamon; sprinkle mixture evenly over rectangles. Roll up, jellyroll fashion, starting with a long side; press edges to seal. Cut each log into 5 slices, and place in a lightly greased 8 inch round cake pan.

Bake at 350°F for 12 minutes. Combined powdered sugar, milk, and vanilla, stirring until smooth; drizzle over warm rolls. Servings: 20 rolls.