1-First Step: Prep your workspace and thaw crusts Let 2 refrigerated pie crusts sit at room temperature for 10-15 minutes until pliable. Line a baking sheet with parchment paper to prevent sticking. Soften 4 tablespoons butter. This mise en place keeps everything smooth. Work on a lightly floured surface if dough feels sticky.

2-Second Step: Assemble the filling Mix 2/3 cup brown sugar with 4 teaspoons cinnamon in a small bowl. Unroll one pie crust flat on parchment. Spread 2 tablespoons softened butter evenly over the crust, reaching edges. Sprinkle half the cinnamon-sugar mix (about 1/3 cup plus 2 tsp cinnamon) uniformly. Press lightly with fingers to adhere. Repeat for second crust. The butter melts into the sugar during baking for gooey centers.

3-Third Step: Roll into logs Starting from one short end, roll the crust tightly into a log, like a jelly roll. Pinch seam to seal. Wrap each log in plastic and chill in fridge for 10 minutes. Chilling firms the dough for clean slices and prevents unraveling. Pro tip: If dough cracks, patch gently with fingers.

4-Fourth Step: Slice into minis Unwrap logs. Use a sharp knife to cut each into 24 pieces, about 1/2-inch thick. (Each log yields 20-24 minis.) Place slices cut-side up on prepared sheet, 1-2 inches apart. They puff slightly in oven. For even baking, press down lightly if tops flatten.

5-Fifth Step: Bake to perfection Preheat oven to 375°F. Bake 12-15 minutes until edges turn golden brown and centers set. Watch closely past 12 minutes to avoid over-browning. Cool on sheet 5 minutes. They firm as they cool but stay soft inside.

6-Final Step: Glaze and serve Whisk 1 cup powdered sugar, 2-3 tbsp milk, and 1/2 tsp vanilla until smooth. Drizzle over warm rolls. For cream cheese version, beat 4 oz cream cheese with 1 cup powdered sugar, 2 tbsp milk, 1 tsp vanilla, pinch salt. Serve fresh for best texture. Pairs great with coffee. Yields 48 minis.