Preheat oven according to package directions for pie crust (usually 400-425) and position rack so you can use the center of your oven.
Take 6 TB of softened butter or margarine and process or cream with 6 TB of packed brown suger+ 1 tsp of cinnamon and pinch of nutmeg or cake spice OPTIONAL: add 1-2 TB fine-mid processed pecans or walnuts.
Soften Pie Crust according to package directions by nuking in microwave a few seconds and unroll onto your clean surface.
Spread 1/2 of creamed mixture onto each pie crust then roll back up as before.
With a sharp knife, cut roll into 1/2 or desired width of segments end-to-end. The roll will be difficult to cut after cooking without smashing the filling out as the slices are made.
Spray glass casserole dish liberally with nonstick spray (better to use nonstick foil) and lay each mini roll on dish one deep, leaving 1/4 between each mini roll.
Prepare sauce, if desired, by melting all ingredients together in microwave. Sauce can also be reserved for dipping. Doing so will result in less mess in pan.
Pour over top of mini rolls.
Bake for 12-15 minutes in oven.
They will be a little sticky inside when done and some filling will have leaked out.