1 can (8 oz) refrigerated crescent dinner rolls
1/3 cup raisins
1/4 cup butter or margarine, melted
1/4 cup sugar
1 tsp cinnamon
Heat oven to 375°F.
Prepare cookie sheet with cooking spray.
Unroll dough and separate into 2 rectangles.
Press perforations to seal.
Sprinkle raisins evenly over dough, pressing into dough.
Brush rectangles with half of the butter.
In small bowl, mix sugar and cinnamon.
Sprinkle half of sugar mixture evenly over dough.
Starting with one short side of each rectangle, roll up and seal edge.
Cut each roll into 3 slices.
Place each slice, cut side down, between 2 sheets of plastic wrap or waxed paper.
Press each into 5-inch round. Remove plastic wrap and place 2 inches apart on cookie sheet.
Brush rounds with remaining butter and sprinkle with remaining sugar mixture.
Bake 14 to 16 minutes or until golden brown.
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