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Cinnamon-Raisin Crescents

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  • Prep 15 min
  • Total 45 min
  • Ingredients 6
  • Servings 8
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Make breakfast a treat with these easy-rolled crescents packed with morning-goodies.
By Deborah Harroun
Updated Oct 16, 2018
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  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    If you don’t like raisins, substitute chocolate chips.
  • tip 2
    Make sure glaze is just thin enough to drizzle. If too thin, it won’t stick to the crescents.

Nutrition Information

No nutrition information available for this recipe
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