Preheat oven to 375° F. Spray an 8 x 8 inch cake pan or round pie dish or any similar size oven-safe pan with cooking spray.

Dust a large cutting board or countertop with a light layer of flour so dough will not stick. Carefully roll out the dough and separate into four rectangles. You will see perforations to separate further into triangles, but you don’t want triangles. Instead, pinch those sections together so that your rectangles will not fall apart.

Spread lots of butter onto each rectangle using a spatula, or, if you’re like my 6-yr-old, the utensil of your choice. Sprinkle about a tablespoon of brown sugar onto each rectangle. Then carefully sprinkle cinnamon on top of the brown sugar, about 1/2-1 teaspoon per rectangle.

Roll up each rectangle, starting from the short side. You may need to pinch the the end seam closed to keep the roll together. Cut into about 4 equal pieces per rectangle. Sometimes we end up with a few more because Jasper likes to be creative, but usually you will have about 16 cinnamon rolls.

Place the cinnamon rolls, cut side up, into the prepared pan. Bake for 17-19 minutes until golden brown. Let cool for about 10 minutes before drizzling with icing.

To make the icing, mix roughly 1/4 cup powdered sugar with 1-2 teaspoons water and drizzle over cinnamon rolls. It’s really easy to add too much water to the powdered sugar quickly, so I usually begin with 1 teaspoon water and add a tiny bit more if I need it. You want it to drizzle easily off the spoon. If you make it too runny, just add another spoonful of powdered sugar until you get the consistency you want.