Friday, February 3, 2012

Mini Cinnamon Raisin Rolls (updated)

Alright, we tried the Mini Cinnamon Raisin Rolls again, and it was a MUCH bigger success than the first time. They were amazing! I've updated the recipe, based on our changes. These are definitely going to be made again in the future.

Mini Cinnamon Raisin Rolls
Adapted from

© 2012 Jamie V.

1 can (16.3 ounce) Pillsbury refrigerated Grand's biscuits (Flaky Layers)
2 - 3 tablespoons butter or margarine, melted (but not hot)
4 teaspoons granulated sugar
2 teaspoons ground cinnamon
1/2 - 3/4 cup raisins (can substitute any other dried fruit)
1/2 cup powdered sugar
1 tablespoon milk, juice, or water

  1. Heat oven to 350ºF.
  2. Separate biscuits. Take one at a time, and flatten with your hand.
  3. In small bowl, mix granulated sugar and cinnamon.
  4. Press raisins into each flattened biscuit.
  5. Spread (use pastry brush) butter evenly over each biscuit, over the raisins.
  6. Evenly sprinkle cinnamon-sugar mixture over each biscuit.
  7. Roll each biscuit - this can be a little tricky, since there's so much stuff "in" it.
  8. Cut each rolled biscuit into 3 slices (2 cuts) - we used a Cook or Santoku knife. Place slices, cut side down, in ungreased 8- or 9-inch square pan.
  9. Bake 10-15 minutes, or until golden brown. Cool 5 minutes.
  10. Meanwhile, in small bowl, mix powdered sugar and milk (or juice or water) until smooth. Drizzle over rolls. Serve warm.

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