Begin by preheating your oven to 375 degrees Fahrenheit.

Next, unroll your crescent dough onto a large, ungreased baking sheet and separate it into triangles.

Now, combine the brown sugar and cinnamon in a small bowl.  Divide the cinnamon brown sugar mixture amongst the eight crescent triangles, reserving about a teaspoon of the mixture.  Make sure that the mixture completely covers the dough, creating a layer of cinnamon sugar.

Next, roll up the crescent dough (starting at the widest end) and place them at least an inch apart on your baking sheet.   Take the teaspoon of reserved cinnamon-sugar mixture and sprinkle it on top of the crescent rolls.

Take the rolls for 9-12 minutes, until the tops are a light golden brown.

While the rolls are cooking, you can make the glaze.  Simply place ¼ cup of powdered sugar and one tablespoon of milk in a tiny bowl and mix/beat with a spoon until thoroughly combined.  (If you want a thinner glaze, you can feel free to gradually incorporate more milk until it’s the consistency you’d like.)

After you take the cinnamon rolls out of the oven, let them sit for about a minute to begin to “firm” and then drizzle with the glaze.