Lightly grease 25, 7 oz. oven-safe ramekin (2 x 4.25- inches). Place on sheet pans. Remove 50 rolls from case and return the remaining to freezer. Let the rolls sit out to thaw. In a medium bowl, combine cinnamon and sugar; set aside. Once the dough is thawed enough to cut, divide each roll in half to make 100 pieces of dough. Shape each dough piece into a ball. Lightly coat each ball in butter and roll in cinnamon/sugar mixture. Place 4 balls of dough in each ramekin. Sprinkle tops with any remaining sugar mixture. Let rise until double in size. Bake in a preheated 325 degree convection oven for 12 – 15 minutes or until lightly browned.

Icing: 2 tablespoons powdered sugar mixed with ½ teaspoon of milk or water.