Step 1

Preheat oven to 350°F (177°C) (or whatever your tube of crescent roll instructs). Spray 16 tins of a mini muffin pan with nonstick spray. Set aside.

Step 2

Roll out half of the dough (4 triangles) and close the seams together by pinching. Flip over and pinch those seams together as well.

Step 3

Sprinkle the dough with half of your sprinkles and smooth out with a rolling pin. You want the dough to be totally seamless and the sprinkles to be pressed into the dough as much as possible. I do not have a rolling pin in my tiny apartment, so I covered the dough with parchment paper and rolled over it with a glass cup. The dough needs to be completely smooth and 1/4″ thick.

Step 4

Brush dough with 1 Tbsp melted butter and cover with 2 Tbsp of the cake mix. Brush 1 Tablespoon melted butter over the cake mix and sprinkle with 1 Tablespoon brown sugar.

Step 5

Roll into a log and cut into 8 equal buns.

Step 6

Repeat steps 2-5 with the other half of the crescent roll dough. Place 16 buns into the prepared muffin tins. Bake for 12-14 minutes or until the buns are lightly browned.

Step 7

whisk together sifted cake mix and half-and-half until fully combined. Add more or less half-and-half depending on how thick you want the icing. Spoon over warm cinnamon buns and top with sprinkles.