Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
If using crescent roll dough, unroll dough into 2 long rectangles. Overlap long sides to form rectangle; firmly press perforations and edges to seal. If using dough sheet, unroll dough.
Spread butter in thin layer over dough. Sprinkle half of cinnamon-sugar over butter.
Starting with one short side, fold dough in half. With rolling pin, gently roll out dough into rectangle. Repeat again. With 3-inch cookie cutter or canning lid, cut out 6 cookies. Re-roll remaining dough; cut out 1 cookie. Place on cookie sheet.
Bake about 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. While cookies are warm, dust with additional cinnamon-sugar. Cool completely, about 30 minutes.
In small bowl, beat frosting ingredients with spoon or whisk until thick and smooth. Pipe frosting onto cookies.