2 (ish) ingredient Sweet Rolls

Preheat your oven to 350 degrees F and grease two mini muffin tins with cooking spray.

Unfold the crescent roll dough. Pinch the seams of two triangles together to form a smaller rectangle and repeat with the remaining six triangles to create four individual rectangles in total.

Spread 1 generous tablespoon of granola butter evenly on top of each rectangle using a spatula.

Starting on one of the long sides of the rectangle, roll the dough into itself until it forms one long log. Repeat with the remaining three rectangles.

Slice each log into 8 even pieces and repeat with the remaining dough logs - you should have 32 mini rolls in total.

Put one roll piece into each greased tin of your mini muffin tin.

Bake for 12 minutes.

For the sugar glaze: In a small bowl, combine 1/4 cup powdered sugar and 1 tsp plant-based milk, mixing until smooth.

Top with the sugar glaze and eat immediately!