Cinnamon-Raisin Crescents

Blogger Deborah Harroun of Taste and Tell bakes up a special breakfast treat with cinnamon and raisins.

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Servings 8

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ingredients 6
Prep Time 15 min
Total Time 45 min

Ingredients

4: tablespoons butter, softened

1: teaspoon ground cinnamon

1: can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/2: cup raisins

1: cup powdered sugar

1: to 2 tablespoons milk

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Directions

1 Heat oven to 375°F.
2 In small bowl, mix butter and cinnamon. Separate dough into 8 triangles. Spread each triangle with cinnamon butter. Sprinkle each with 1 tablespoon of the raisins. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet. Curve into crescent shape.
3 Bake 8 to 10 minutes or until lightly golden. Remove to cooling rack to cool completely.
4 In small bowl, stir powdered sugar and 1 tablespoon of the milk. Add more milk as needed until thin enough to drizzle. Drizzle over cooled crescents.