Ingredients:

• 1 can (8 oz) refrigerated crescent roll dough
• 1/4 cup margarine, softened
• 2 T. sugar
• 1/2 t. cinnamon
• 2 T. raisins (optional, yuk)

Glaze Ingredients:

• 1/2 C. powdered sugar
• 1/2 T. apple juice or milk (more if you want thinner glaze)

Directions:

Preheat oven to 350°. Separate rolls into rectangles, press perforations. Spread with margarine. Combine sugar, cinnamon, and raisins. Sprinkle mixture over rectangles. Roll up each rectangle from the short end. Cut each roll into 5 slices. Place slices cut side down in ungreased 8″ mini-baker (or 8″ cake pan). Bake 20-25 minutes or until golden brown. Mix glaze. Drizzle on top of warm rolls.