Sweet Raisin Roll-Ups

By Addie

Refrigerated buttermilk biscuits help Eminence, Missouri's Linda Devine prepare these standout sweets in minutes. Drizzled with a simple homemade glaze, the warm-from-the-oven roll-ups offer cinnamon, raisins and walnuts in every mouthwatering bite.—Linda Devine, Eminece, Missouri (Taste of Home)



MY NOTES: Use my own homemade sweet crescent roll dough for this recipe!

Ingredients

• FILLING:
• 1 tube (12 ounces) refrigerated buttermilk biscuits
• ...............................................
• 3/4 cup raisins
• 1/3 cup chopped walnuts
• 1/4 cup sour cream
• 2 tablespoons honey
• 3 tablespoons butter, softened, divided
• 1 teaspoon ground cinnamon
• 1 teaspoon grated lemon peel
• ............................................
• GLAZE:
• 3/4 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons milk

Preparation

Step 1

irections

In a bowl, combine the raisins, nuts, sour cream, honey, 2 tablespoons butter, cinnamon and lemon peel; set aside.

Separate the biscuit dough into 10 pieces. On a lightly floured surface, roll each piece into a 6-in. oval. Place a rounded tablespoonful of raisin mixture on each. Roll up jelly-roll style, starting with a short side; seal seam. Place roll-ups seam side down on an ungreased baking sheet.

Melt remaining butter; brush over dough. Bake at 375° for 12-14 minutes or until golden brown. Cool for 2 minutes. Combine confectioners; sugar, vanilla and enough milk to achieve drizzling consistency; drizzle over rolls. Serve warm. Yield: 10 servings.