Mini Cinnamon Crescents

Bake up a batch of warm, tender cinnamon rolls! It's easy when you start with refrigerated crescent rolls or dough sheet. MORE+ LESS-

By Pillsbury Kitchens

Updated October 22, 2018

Bake-Off® Contest 23, 1972

Marilyn Erickson

San Jose, California

Make with

Pillsbury Crescents

Ingredients

can (8 oz) Pillsbury™ refrigerated crescent rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

1/4

cup butter or margarine, softened

teaspoons granulated sugar

teaspoons ground cinnamon

1/2

cup raisins

1/2

cup powdered sugar

tablespoon apple juice or milk

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1

Heat oven to 375°F.
2

If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3

Spread 1 tablespoon butter evenly over each dough rectangle. In small bowl, mix granulated sugar and cinnamon. Sprinkle evenly over rectangles. Sprinkle each with raisins. Starting with short side of each rectangle, roll up; pinch edges to seal. With serrated knife, cut each roll into 5 slices. Place slices, cut side down, in ungreased 8- or 9-inch square pan.
4

Bake 17 to 23 minutes or until golden brown. Cool 5 minutes.
5

Meanwhile, in small bowl, mix powdered sugar and apple juice until smooth. Drizzle over rolls. Serve warm.