Super Easy Cinnamon Rolls

My Grandma used to make the BEST cinnamon rolls in the world. They were actually called Refrigerator Rolls and I have her recipe. TOO MUCH WORK! And I'm just not that great of a baker. (That's what Dad and brothers are for, right?) 
I was sort of watching the Food Channel the other day and think I saw someone making these "Sticky Buns" and thought I could just make them into cinnamon rolls. Since I wasn't paying that close of attention, I had to search for recipes and this is what happened...
A little plug here...photos are by Ervin Photography, check her out on Facebook - Ervin Photography and her new webpage http://www.lervinphotography.com/! Links to the left if they aren't clickable here. 
You will need some Frozen Puff Pastry sheets, put them in the fridge over night so they thaw enough to work with them. 
First of all, you'd better preheat your oven to 400 deg F.
Mix up some brown sugar (1/3 cup) and unsalted, sweet cream butter. A lot of butter, 1 1/2 sticks that is already at room temperature. I threw it into my Sunbeam mixer and let it do it's job!

Put about a tablespoon of this mixture into some muffin tins, 12 total. No need to be a perfectionist here.

Mix up about 2 tablespoons of melted butter, 2/3 cups of light brown sugar, and 3 teaspoons of cinnamon. Lightly flour a cutting board and lay one puff pastry sheet out with the folds going horizontally. (This will help make rolling easier!) Now put about 1/2 of the last mixture on top leaving 1/2" to 1" all around the sides. 

Roll it up like a jelly roll! Cut the ends off then cut it in half. Cut each half into thirds.

Now press each piece into a muffin tin.

Repeat for the second piece of puff pasty! Line a big cookie sheet with parchment paper and put the muffin tin(s) on top. Toss them into the preheated oven for about 30 minutes. You MUST use the cookie sheet or will be sorry! We almost didn't do that but really happy we did! 

That is butter that oozed out of the pans onto the paper. LOTS more underneath! After you take them out, let them cool for five minutes then turn them over onto the parchment paper. The bottom actually becomes the top. 
These are good just like they are or if you want to add even more sweetness and lots of calories, mix up a little icing glaze with powdered sugar, vanilla, and milk or water. 

These will be revised a little probably each time I make them but for the first try, SUPER YUMMY!