- 40
- 15 mins
- 40 mins
Ingredients
- 2 cans (8 ounces each) refrigerated reduced-fat crescent roll dough
- 6 tablespoons unsalted butter, at room temperature
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/4 cup golden raisins, if desired
Preparation
Step 1
Place a rack in the center of the oven, and preheat the oven to 350 degrees.
Separate each can of dough into 4 rectangles. You will see the dough stamped into triangles, but instead of tearing it into triangles, press the perforations of dough together to yield 4 rectangles. Spread butter onto the rectangles (you will have 8). Combine the sugar and cinnamon and sprinkle this mixture evenly over the buttered rectangles. If desired, press raisins in top of the sugar. Roll up from the short end and cut each roll into 5 slices.
Place slices cut-side down into an ungreased 13-by 9-inch metal pan. Place the pan in the oven, and bake until the rolls are golden brown, 20 to 25 minutes. Remove them from the oven to cool while you make the glaze.
For the glaze, place the sugar in a small bowl and whisk in the milk or orange juice. With a knife or spoon drizzle the glaze over the warm rolls in the pan. Serve warm.
Do ahead: Bake these ahead of time and freeze covered in foil. Reheat covered at 350 degrees for 10 minutes, or until warmed through. Uncover and glaze.
Razzle-dazzle: This one recipe makes two 9-inch pans of rolls. Bake them in two disposable foil pans, glaze, then cover. Makes a wonderful gift for a friend or a bake sale offering.