Let the pastry come to room temperature, unrolling if necessary, then brush with melted butter.
Preheat the oven to 180 degrees C. Grease a muffin tin.
Sprinkle over the sugar and cinnamon, going right to the edges then pat down. The cinnamon should coat the sugar but not be too thick a layer.
Tightly roll up the pastry on the long side and using a sharp knife, slice into 12 even pieces. Place in the prepared muffin tin.
Bake in the oven for 20 to 30 minutes until golden. Remove from the oven and allow to cool.
Meanwhile, make the glaze by mixing a little water into icing sugar until achieving the desired consistency. It should be thin but not watery. Once the rolls have cooled slightly, drizzle over the icing. Serve.