Preheat oven to the temperature on the back of the crescent roll dough package. (Mine was 375 degrees).

Layout the dough on a flat surface. Separate into "rectangles" (two triangles each). Press the seams together connecting the two triangles making a rectangle. Flip over and continue pinching the other side.

Using a rolling pin, smooth the dough, the seams and roll the dough into a 1/4" thick square.

Brush with melted butter.

Sprinkled brown sugar over the entire thing. As much as you want or as little as you want. Now repeat with the Cinnamon.

Take your rectangles and roll them into logs. Cut each log into 8 pieces.

Place each of the dough pieces into a non-stick sprayed mini muffin tin.

Bake according to package directions. (10-12 minutes in my oven)

Meanwhile, in a small bowl, whisk together the maple syrup and the milk. Add in the powdered sugar until you get your desired consistency. Drizzle over warm cinnamon rolls.