• Preheat the oven to 375℉ and prepare an 8x8 glass baking dish by spraying well with baking spray.
• On a piece of parchment paper or silicone baking mat, roll out your crescent roll dough into a rectangle and then pinch all the seams really well to form a flat piece of dough.
• Spread the softened butter over the entire surface of the dough, going all the way to all the corners.
• In a small bowl, mix together the cinnamon and brown sugar and sprinkle that mixture over the butter.  Then pat it down to make sure it’s on the surface well.

Roll up the Dough

• Start with the long side facing you and roll the dough up from the bottom, keeping the roll of dough as tight as possible as you go.  End with the seam of the log of dough on the mat.

Cut the Dough Log into Cinnamon Rolls

• Measure the log and then cut it into 9 equal rolls OR start in the middle and cut each side into 5 pieces (yes, I know that’s 10, but you can always squeeze that extra little guy in somewhere).
• Put the cut rolls into your prepared pan and bake for about 25-30 minutes or until they are golden brown and the middle cinnamon bun is just cooked through.

Don't Panic (AKA Let them Cool)

• These crescent roll cinnamon rolls will look like they are swimming in butter when you take them out of the oven. Let them cool for 10-15 minutes before serving and the butter will absorb back into the roll and you’ll be able to get them out of the pan easily. Once they are cooled, you can add the optional glaze if you desire!