The oven and the baking pan

Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.

Making the cinnamon butter paste

• In a small bowl mix the softened butter with the sugar and cinnamon until it is smooth and creamy.
  4 tablespoons unsalted butter, ¼ cup granulated sugar, 2 teaspoons ground cinnamon

Making the Crescent Rolls

• Open the tube of crescent rolls and unroll the dough on the baking sheet, then separate the dough into the 8 wedges where the perforations are.
  1 can Refrigerated crescent dough
• Spread the cinnamon butter paste over the wedges.
• Starting at the wide end of the dough, roll the dough into a tight crescent shape and space the crescents out on the baking pan. Place each crescent with the pointed tip underneath to help keep it from unrolling.
• Optional: Refrigerate the shaped rolls for 15 minutes before baking to firm the butter filling.
• Bake for 10–12 minutes, until golden brown. Let the rolls cool on the baking sheet for 15 minutes, then transfer them to a cooling rack.

Making the Icing

• In a small bowl, mix the powdered sugar, vanilla, and milk. Stir to combine to a drizzling consistency. Add additional milk if the icing is too thick.
  ½ cup powdered sugar, ½ teaspoon pure vanilla extract, 1 tablespoon milk
• Once the rolls have cooled, place parchment or wax paper underneath the cooling rack. Use a spoon to drizzle the icing over the rolls.