• Place frozen rolls in a 9x13-inch baking dish so that they aren't touching and cover with plastic wrap. Allow to thaw for 2-3 hours or until soft.
  24 Rolls
• Combine two dinner rolls and roll into a ball. Using kitchen scissors, cut five deep slits almost to the bottom of the roll and gently spread the layers slightly. Repeat with remaining rolls.
• Combine melted butter, brown sugar and cinnamon in a small bowl and mix until it appears like wet sand. Using your fingers rub the cinnamon/sugar paste all over the rolls and get inside every slit.
  1 ½ Tablespoons Butter, 4 Tablespoons Brown Sugar, 1 ¾ teaspoons Cinnamon
• Place in a greased muffin tin. Spray plastic wrap with cooking spray and loosely cover rolls to rise until doubled.
• When the rolls have risen, remove the plastic wrap and bake in a preheated 350 degree oven for 15-16 minutes. Carefully remove rolls from muffin tin as soon as they are finished baking and brush the maple icing over the warm rolls, or lately we've merely rolled the tops in the bowl of icing.
• Serve warm.

For the Glaze

• Whisk together the powdered sugar, cream and maple extract. The icing should be very thin. If it's too thick, add a little more cream.
  3/4 Cups Powdered Sugar, 1-2 teaspoons Maple Extract, 1 Tablespoon Heavy Cream