Samoa Mini Cinnamon Rolls

Directions

1. 1
   Preheat oven to 375 F. Roll out one can of dough on a lightly floured work surface. Brush with half of the melted butter.
2. 2
   In a small bowl, combine brown sugar and cinnamon. Sprinkle half of the sugar mixture over the dough. Starting with the long side, roll up the dough. Cut into 12 equal-sized slices and place rolls, cut side up into a greased 9 x 13 baking pan. Repeat this procedure with the second can of dough and remaining ingredients.
3. 3
   Bake the pans of rolls for 15-18 minutes or until golden. Remove from oven and let them cool slightly.
4. 4
   While rolls are baking prepare frosting. In a saucepan over low heat, melt butter and sugar together. Once melted, stir in salt. Cook for 2 minutes. Add milk. Remove from heat and stir in vanilla. Let it cool a bit before whisking in powdered sugar.
5. 5
   Pour frosting over the warm rolls. Sprinkle toasted coconut over the top of the frosting, gently pressing coconut into frosting.
6. 6
   Melt chocolate chips using your preferred method (in a saucepan on low heat or heat for 30 second increments in the microwave) then drizzle over the coconut.
7. 7
   Makes 24 mini rolls.
8. 8
   To toast coconut: Preheat oven to 300 F. Spread coconut in an even layer on a baking sheet. Toast coconut for 20 minutes, stirring every 5 minutes to prevent burning.