8 ounces refrigerated crescent roll dough
1/4 cup softened butter
4 teaspoons sugar
2 teaspoons cinnamon
1/2 cup powdered sugar
1 tablespoon apple juice or milk

Heat oven to 375F. Separate dough into 4 rectangles and firmly press perforations to seal. Spread 1 tablespoon butter over each rectangle. Combine sugar and cinnamon and sprinkle evenly over rectangles. Starting with short sides, roll up rectangles and pinch edges to seal. With serrated knife, cut each roll into 5 slices. Place cut sides down in ungreased 8 or 9 inch square pan. Bake 17-23 minutes till golden brown. Cool 5 minutes. Mix together powdered sugar and juice and drizzle over rolls.