Petite Cinnamon Rolls

Ingredients

Cinnamon Rolls

• 1 package refrigerated crescent rolls
• 2 Tbsp. butter or margarine, softened
• 2 Tbsp. sugar
• 1/2 tsp. cinnamon
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• 2 Tbsp. raisins (opt.)

Glaze

• 3/4 cup powdered sugar
• 2-3 tsp. milk

Directions

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