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Preheat oven to 350 degrees F. For cinnamon rolls, unroll crescent dough into 1 large rectangle; press perforations together with fingers to seal. Spread butter evenly over dough. In small bowl, combine sugar and cinnamon; sprinkle evenly over dough. Top with raisins, if desired.
Starting at longest side, roll up jelly-roll fashion; press edges together to seal. Cut crosswise into 20 slices. Place slices, cut-side down, in greased 8 inch round cake pan.
Bake 20-25 minutes or until golden brown. Cool 5-10 minutes.
For glaze, stir together powdered sugar and milk in small bowl until smooth. Drizzle over warm rolls. Makes 20 rolls.
By Robin from Washington, IA
By
03/25/2007
An alternative version is to make individual crescents using cream cheese that has been brought to room temperature, add sugar and cinnamon to taste. Put approx. 1 tsp of the mixture at the wide end and roll up, point side down. Bake according to package directions. Yum!
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