1 can (8 ounces) refrigerated dinner crescent rolls
1/3 cup brown sugar
1/4 cup butter, softened
1 teaspoon cinnamon
Unroll dough to form 4 rectangles.
In a small bowl combine sugar, butter, and cinnamon.
Mix until smooth.
Spread each rectangle with the mixture then starting from the short end, roll up jelly-roll style.
Cut each jelly-roll into 4 pieces and place rolls, cut side up, in a greased 9x5-inch loaf pan.
Bake at 375°F for 20 to 25 minutes or until golden.
Invert onto plate and pull apart to serve.
Makes 4 servings.