Bake up a batch of warm, tender cinnamon rolls! It's easy when you start with refrigerated crescent rolls or dough sheet.
Sponsor recipe courtesy of Pillsbury Bake-Off® Contest
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Mini Cinnamon Crescents
45 min
20 min
20 Servings
45 min
20 min
20 Servings



Heat oven to 375°F.

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.

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.

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

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

Bake-Off® Contest 23, 1972

Marilyn Erickson

San Jose, California

Cook's Note

Substitute dried cranberries or chopped dried apricots for the raisins.

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