Cinnamon-Sugar Crescent Twist Bread

Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In small bowl, mix granulated sugar and cinnamon; set aside.

Unroll dough on work surface; press into 15x9-inch rectangle. (If using crescent rolls, press seams together.) Spread melted butter evenly over dough to within 1/4 inch of edges. Sprinkle with cinnamon sugar mixture.

Roll dough up starting at one long side; pinch seam to seal. Using sharp knife or pizza cutter, slice dough lengthwise all the way through.

Keeping cut sides up, bring ends together, twisting dough together and spiraling into 5 1/2-inch circle. Place on cookie sheet.

Bake 27 to 30 minutes or until deep golden brown and dough is baked through center. Cool 10 minutes; remove from cookie sheet. Cool at least 10 minutes before serving.

In medium bowl, mix powdered sugar and 1/2 teaspoon of the milk until smooth, adding additional milk until thin enough to drizzle. Using fork, drizzle on top of crescent twist.