Roll out pie crust and brush with softened or slightly melted butter. Be sure to spread butter evenly to all edges.
Sprinkle with cinnamon and sugar.
Roll pie crust lengthwise into a tight long roll. Use a sharp knife to cut 1” rolls.
Lay each roll flat and use the bottom of a large glass to flatten to about ¼” thickness.
Use a knife or cookie cutter to cut out football shape from flattened roll.
Bake all football shaped cinnamon rolls for 10-15 minutes or until slightly golden (this depends on thickness and size also so watch carefully).
Allow to cool completely before icing.
Whisk together powdered sugar with milk and vanilla extract to make a thick glaze. You can also use vanilla frosting. The key is a thick glaze that won’t spread when piped. Pipe on the lace design to resemble a football.