with cream cheese frosting
Gather the ingredients - * Crescent rolls sheets * Butter * Brown sugar * Cinnamon * Nutmeg * Salt * Cream cheese * Butter * Vanilla extract * Powdered sugar
Unroll the crescent roll sheets onto a lightly floured surface and brush each one with melted butter.
In a small bowl, combine the brown sugar, cinnamon, nutmeg, and salt. Sprinkle the mixture evenly over the crescent rolls.
Roll the crescent rolls tightly into a log and slice into 3/4" thick rolls - you should have about 12 rolls per log.
Place one roll into a well of the prepared muffin pan and repeat with the remaining rolls.
Bake for 8-10 minutes, or until the rolls are set in the center and golden brown around the edges.
– In a small bowl, combine the cream cheese, butter, and vanilla. – Next, add the powdered sugar and mix until the icing is smooth.
Serve the cinnamon rolls warm, topped with the frosting. Store any leftover cupcakes in an airtight container in the fridge for up to two days.