Mini Cinnamon Rolls

For the Cinnamon Rolls:

1. Preheat oven as per the biscuit instructions (mine said 400 F or 200 C).
2. Generously spray 12 mini muffin cups. The pan needs to be lightly greased.
3. On parchment paper, take each biscuit and 'smoosh' it out flat as much as you can without tearing it. Do it again with the next biscuit, slightly overlapping it with the first biscuit. You can use a lightly floured surface if needed.
4. Continue until you have used all 10 biscuits. I did a row of 3 on top, a row of 4 in the middle and a row of 4 on the bottom. All of the biscuits overlap the surrounding biscuits.
5. Once all of the biscuits are smooshed and overlapped, Spread your melted butter in mixing bowl evenly over the top of your rolled dough biscuit rectangle. Use only as much as you need to cover. I melted 2 tablespoons and didn't need all of it.
6. Sprinkle the brown sugar over the butter. Again, use as much or as little as you want.
7. Now, sprinkle your cinnamon over the brown sugar.
8. Now get rolling! Literally. Roll your dough into a tube. I rolled it from long end to long end so I could make more mini rolls.
9. Once you have your tube it is time to cut. Your dough will be pretty mushy, but you can use your pizza cutter to slice quickly into 12 pieces. Don't worry if they get a little mushed, they will still taste yummy!
10. Place each piece of cut dough cut side down in the mini muffin pan.
11. Bake as per the biscuit instructions until golden brown. I cooked mine for 12 minutes on baking sheet and the sugar and cinnamon smelled amazing!

For the Glaze:

1. Whisk together the glaze ingredients.  Slowly add in the milk until the glaze has a good consistency and can easily be drizzled over the top of the rolls. 
2. Drizzle the glaze over the top of the mini cinnamon rolls while still warm.  You can also add the glaze mixture to a piping bag and remove the end of the bag to easily drizzle the glaze over the rolls.