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
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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