Preheat oven to 350 degrees F.
Grease a 9 inch pie plate or 9 inch cake pan with cooking spray.
Place sugar cookies on a clean surface, I used a large baking sheet. Use a rolling pin to roll out the cookie dough, use a spatula to scrape off the pan and set the cookie dough to the edge of the pan.
Roll out crescent sheet and run the rolling pin over it a couple time to smooth it out.
Use your fingers to gently spread and press the cookie dough into the crescent sheet in and even layer, leaving about an inch on all sides.
Start with one of the short ends and roll the sheet of dough up, pressing to seal the edge and the ends together.
Use a large sharp knife to saw back and forth over the dough to cut 7 equally sized rolls, about 1 inch thick each.
Arrange rolls in prepared baking dish, one in the middle and the rest around the edges, they don't need to touch.
Combine 2 tbsp sugar and 1/4 tsp of sugar in a small bowl and sprinkle the rolls with it.
Bake for 25-27 minutes.
Once rolls are done, remove them from the oven and place the baking dish on a cooling rack or trivet.
Prepare icing by whisking together confectioners' sugar, cinnamon, and water until smooth. Pour over warm rolls and serve.