1 (8-ounce) can refrigerated reduced fat crescent rolls
2 teaspoons sugar
1/2 teaspoon ground cinnamon
1/3 cup sifted powdered sugar
1 teaspoon milk or orange juice
1 drop vanilla extract
Unroll crescent roll dough, and separate into 4 rectangles; pinch seams to seal.
Stir together sugar and cinnamon; sprinkle evenly over rectangles.
Roll up, jellyroll fashion, starting with a long side; press edges to seal. Cut each log into 5 slices, and place in a lightly greased 8-inch round cake pan.
Bake at 350° for 12 minutes.
Combine powdered sugar, milk, and vanilla, stirring until smooth; drizzle over warm cinnamon rolls.
Yield: 20 rolls. Per 3 rolls; 108 calories, 2.7 g fat