Pie Crust Cinnamon Rolls

Directions

1. Preheat the oven to 425°. Lightly grease a 24-cup mini muffin pan or two 12-cup mini muffin pans. Rest pie crust at room temperature for 15 minutes.
2. Meanwhile, in a small bowl, stir together brown sugar, cinnamon, nutmeg and salt. Remove 2 tablespoons of the mixture; set it aside for the topping.
3. Carefully unroll one of the pie crusts. Brush the surface with half the melted butter. Sprinkle half the remaining brown sugar mixture over the butter. Start at one edge of the pie crust circle and roll it up jelly roll-style. Slice about a half-inch from both ends; discard edge pieces. Use a serrated knife to gently cut the rolled-up log into 12 equally sized slices. Place each piece into a muffin well.
4. Repeat steps with the other pie crust, the remaining melted butter and the other half of the brown sugar mixture.
5. Sprinkle the remaining 2 tablespoons of brown sugar mixture over each of the prepared cinnamon rolls. Bake 13-14 minutes or until golden brown. Let cool in the pan for 5 minutes; transfer to a wire rack fitted inside a baking sheet.
6. In a small bowl, whisk together confectioners’ sugar, milk and vanilla extract. Drizzle over the tops of the cinnamon rolls to serve.