Saturday, December 17, 2011

Mini Cinnamon Raisin Rolls

We made these Mini Cinnamon Raisin Rolls the other day. They didn't come out as good as I'd hoped, but they're definitely something we're going to try again... making a few changes. Since they have such potential, I wanted to pass the recipe along.

Mini Cinnamon Raisin Rolls
Adapted from

© 2011 Jamie V.

1 can (8 ounce) Pillsbury refrigerated crescent dinner rolls
1/4 cup butter or margarine, softened
4 teaspoons granulated sugar
2 teaspoons ground cinnamon
1/2 cup raisins (can substitute any other dried fruit)
1/2 cup powdered sugar
1 tablespoon juice or milk

  1. Heat oven to 375ºF.
  2. Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal.
  3. In small bowl, mix granulated sugar and cinnamon (we already had cinnamon-sugar made, so we used that... I don't actually know what the "correct" measurements or amounts we used... but, next time, I'm going to add more cinnamon).
  4. Spread butter evenly over each dough rectangle (we melted the butter and used a pastry brush to spread).
  5. Evenly sprinkle cinnamon-sugar mixture over rectangles. Sprinkle each with raisins (we didn't measure the amount of raisins we used, but we like them... so next time, we'll pile them on).
  6. Starting with the short side of each rectangle, roll up; pinch edges to seal. With serrated knife, cut each roll into 4 slices (we followed the original recipe and did 5 slices per rectangle, but I think 4 would be better). Place slices, cut side down, in ungreased 8- or 9-inch square pan.
  7. Bake 15-20 minutes, or until golden brown. Cool 5 minutes.
  8. Meanwhile, in small bowl, mix powdered sugar and milk (I mixed powdered sugar, milk, and some vanilla extract... it was pretty good) until smooth. Drizzle over rolls. Serve warm.

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