Makes 16 mini cinnamon rolls
For the Apple Butter icing:
Preheat oven according to crescent roll dough package directions. Layout half the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams on the back side together too. Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick. Brush with half the butter, and sprinkle with as much cinnamon and brown sugar as you want. Roll into a log and cut into 8 pieces. Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the crescent roll dough. Bake according to package directions.
While cinnamon rolls are still warm, drizzle 1 teaspoon of Blackberry Patch Apple Butter Syrup over each roll. Next whisk together Blackberry Patch Apple Butter Syrup and milk in a bowl. Add in powdered sugar until desired consistency is reached. Drizzle over cinnamon rolls.
