Cinnamon-Raisin Crescents

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

  • prep time 15 min
  • total time 45 min
  • ingredients 6
  • servings 8

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
  • 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.
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